baked chicken schnitzel recipe
The Best baked chicken schnitzel recipe
I’ve been making baked chicken schnitzel for my family for years, and it’s always a hit. I love this recipe because it’s easy to make, delicious, and healthier than traditional breaded and fried schnitzel.
The dish originated in Austria, where it was known as ‘Wienerschnitzel,’ but it’s since become a staple in many countries around the world. The key to making great schnitzel is to pound the chicken breasts thin so they cook evenly and quickly.
I like to use panko breadcrumbs instead of regular breadcrumbs for a lighter coating, and I always serve it with a side of lemon wedges and garlic mashed potatoes. My kids love helping me prepare the meal by pounding the chicken and dredging it in the breadcrumbs, and they always ask for seconds.
This recipe is perfect for any occasion – whether you’re hosting a dinner party or just want a quick weeknight meal. Plus, it’s relatively healthy compared to other fried foods, thanks to the lean protein and whole wheat breadcrumbs.
My family never gets tired of this recipe, and I’m sure yours will love it too.
Baked Chicken Schnitzel
Crispy baked chicken schnitzel with a golden crust. Perfect for a healthier take on the classic.
🥘Ingredients
For the Chicken
For the Breading
For the Baking
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
This baked chicken schnitzel recipe is perfect for any occasion – whether you’re hosting a dinner party or just want a quick weeknight meal. The best part about this recipe is that it’s incredibly versatile – you can serve it with a side salad, roasted vegetables, or even as part of a sandwich.
One of my favorite things about this recipe is that it’s relatively easy to reheat – just place the leftovers on a baking sheet and bake in the oven at 350°F (180°C) until crispy again. For longer storage, I recommend freezing individual portions wrapped tightly in plastic wrap or aluminum foil and thawing when needed.
❓ Frequently Asked Questions About Baked Chicken Schnitzel
Q: What type of chicken is best for schnitzel?
A: You can use either boneless, skinless chicken breasts or thighs for schnitzel. If you’re using breasts, make sure to pound them thin so they cook evenly. Thighs are also a great option if you prefer darker meat.
Q: Can I use gluten-free breadcrumbs?
A: Yes, you can use gluten-free breadcrumbs if you need to accommodate dietary restrictions. Just make sure to choose a brand that’s also dairy-free if you’re cooking for someone with severe allergies.
Q: How do I prevent the breadcrumbs from falling off during cooking?
A: To prevent the breadcrumbs from falling off during cooking, make sure the chicken is coated evenly with the breadcrumb mixture before placing it on the baking sheet. You can also spray the top of the chicken with a little bit of cooking spray to help them stick.
Q: Can I make schnitzel ahead of time?
A: Yes, you can make schnitzel ahead of time by preparing the breadcrumb mixture and coating the chicken up to 24 hours in advance. Just store them in separate containers in the refrigerator until you’re ready to bake.
Q: Is schnitzel suitable for vegetarians?
A: No, traditional schnitzel is not suitable for vegetarians because it typically contains animal-derived ingredients like eggs and dairy products. However, you can easily modify this recipe to be vegetarian-friendly by substituting the eggs with flax eggs or aquafaba and using dairy-free cheese shreds.
