INTRODUCTION
This recipe for Baked Chicken Schnitzel is ideal if you want something flavorful, juicy, and crispy without the heavyness of a fried dish. Instead of frying in a lot of oil, it uses the oven to provide the delicious crunch you adore in traditional schnitzel. The ultimate product is significantly healthier, with a crispy outside and a sensitive interior.
Schnitzel: What Is It?
“Schnitzel” is a German term that meaning “a slice” or “a cut.” A thin, extremely sensitive slice of beef, schnitzel is breaded, fried till golden and crispy, and then pounded.
The “Wiener Schnitzel” is the most well-known type of schnitzel, prepared from veal and legally protected in Germany and Austria. However, cooks utilize various meats, such as chicken or pork, all over the world. The popularity of chicken schnitzel can be attributed to its lean, juicy, and simple preparation.
Instead of frying, this baked version bakes it in an oven, but it still follows the traditional steps—thin meat, three-part breading. Without the mess and excess fat of frying, you get a crispy exterior and juicy middle.
Why This Healthy Baked Recipe Will Be Your Favorite:
With far less oil and calories, you can still enjoy the crisp and flavor of fried schnitzel.
Perfect Crunch: A crispy, golden crust is produced by using Panko breadcrumbs and a small amount of oil in the breading.
Easy and Fast: Perfect for hectic weeknights, it’s ready in less than 40 minutes.
Family Friendly: Adults like the straightforward, delicious flavor, while children adore the crunchy “chicken nugget” sensation.
Excellent for Meal Prep: Prepare the breaded chicken in advance or freeze it for easy dinners at a later time.
Items Required for the Chicken:
Two big chicken breasts without bones or skin
One teaspoon of salt
Half a teaspoon of black pepper
Half a teaspoon of paprika (you may choose smoked or sweet)
Half a teaspoon of powdered garlic
Regarding the breading:
Half a cup of all-purpose flour
One teaspoon of water and two big eggs were beaten.
One and a half cups Panko breadcrumbs (they add crunch)
Half a cup of grated Parmesan cheese (rich taste and texture)
Two teaspoons of melted butter or olive oil
One teaspoon of dried parsley or other mixed herbs is optional.
To Serve:
Lemon wedges (essential for a genuine flavor)
Freshly chopped dill or parsley
How to Make Baked Chicken Schnitzel
Step 1: Make Thin Chicken Cutlets for Baked Chicken Schnitzel
Thin chicken crisps up well and cooks rapidly. Each chicken breast should be cut into four smaller pieces by cutting it horizontally. Put each piece between parchment paper or in a plastic bag. Use a heavy pan, rolling pin, or meat mallet to gently pound the chicken until it is approximately ¼ inch thick. This helps the chicken cook evenly and tenderizes it.
Add paprika, garlic powder, salt, and pepper on both sides.
Step 2: Configure the Breading Station
Three shallow plates or bowls should be used:
Bowl 1: flour
Water and beaten eggs in bowl two
Combine the Panko breadcrumbs, Parmesan cheese, and olive oil in bowl three. Wet the breadcrumbs by rubbing them with oil. By using this technique, the breadcrumbs bake up crisp and golden.
Step 3: Give the chicken some bread.
Shake off any excess flour after coating each chicken cutlet. Allow excess to drop out after dipping it in the egg mixture. Lastly, ensure that everything is uniformly covered by pressing it firmly into the breadcrumb mixture.
Step 4: Bake till perfectly crunchy
Set the oven’s temperature to 200°C (400°F). Put parchment paper on a baking pan. Apply non-stick spray to the baking sheet and arrange a wire rack on top for optimal results. To maintain their crispness, place the breaded chicken in a single layer on the rack, keeping them apart from one another.
Bake the chicken for 18 to 22 minutes, turning it over halfway through. When the chicken reaches an internal temperature of 74°C (165°F) and the crust is golden brown, the schnitzels are done.
After baking, turn the oven to broil for 1 to 3 minutes if you want it to be even crispier. To avoid the breadcrumbs burning, keep a close eye on everything.
Step 5: Offer
After baking, let the schnitzel a minute to rest. Serve with lemon wedges and garnish with fresh parsley or dill. Bright acidity from a squeeze of fresh lemon juice cuts through the richness and brings out the flavors.
The Best Schnitzel Recipe: Use Panko Bread Crumbs Compared to ordinary breadcrumbs, they are crispier and lighter.
Don’t Forget to Pound: For the chicken to be soft and cook evenly, it must be flattened.
By using a wire rack, you can keep the chicken crispy by allowing hot air to circulate around it.
Rest Before Baking: To improve the adhesion of the coating, allow the breaded chicken to sit for 5 to 10 minutes prior to baking.
Serving Suggestions
Traditional: Serve creamy mashed potatoes and a green salad or German potato salad with schnitzel.
Pub Style: Accompany with coleslaw or a yogurt-dill dip, chips, and sweet potato wedges.
Serve over buttered noodles with garlic and Parmesan for an Italian twist.
Sandwich: Use mayo, lettuce, and tomato to make a sandwich out of the schnitzel.
Preparation and Storage
You may bread the chicken up to 24 hours in advance and store it in the refrigerator.
To put the breaded pieces in a freezer bag with parchment paper between portions, set them on a pan and freeze until they are solid. Bake straight from the freezer, allowing an additional 5 to 10 minutes for cooking.
Leftovers reheat best in an oven or air fryer at 180°C (350°F) for about 10-15 minutes. Do not microwave since it will cause the crust to get mushy.
Concluding remarks
This Baked Chicken Schnitzel demonstrates that you don’t need to fry to have a tasty, crispy supper. It still has that traditional comfort-food crunch, but it’s quick, easy, and healthy. Once you sample it, you’ll want more. It’s ideal for feeding guests or for regular meals. Prepare yourself for a delectable crunch that comes without guilt!
