Oven Baked Chicken Schnitzel

Chicken breast coated in light herbed breadcrumbs and baked in the oven. A lower fat version of a classic schnitzel dish.

Course Main Course

Cuisine International

Keyword baked not fried, lower fat

Skill Level Easy

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 418kcal

Author Jacqueline Bellefontaine

Ingredients

4 chicken breasts skinned and boned
100 g panko breadcrumbs (3½oz)
salt and freshly ground black pepper
2 teaspoon dried sage
2 tablespoon plain flour all purpose
1 egg
1–2 tablespoon extra virgin olive oil plus extra for greasing

metric - US cups

Instructions

Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark Lightly grease a baking sheet with a little oil and place in the oven too heat while preparing the schnitzel.
Combine 100g breadcrumbs, seasoning and 2 teaspoons sage in a shallow dish. Place 2 tablespoons flour in another dish and add the egg to another. Lightly beat the egg with a fork to break up.
Place each chicken breast between two sheets of cling film and beat with the flat side of a meat mallet or a rolling pin to flatten to a little thinner than 1cm (½in thick).
Coat the flattened chicken breasts lightly with flour, dip into the beaten egg, then coat with the breadcrumbs.
Remove the baking sheet from the oven and place the chicken on the hot baking sheet. Drizzle lightly with olive oil and return to the oven. Bake for 10 minutes, then turn the chicken schnitzel over and bake for a further 10 minutes or until cooked though, golden and crisp.

Video

Notes

Cook's Tips

The schnitzels can be prepared up to 24 hours ahead of cooking. Keep covered in a single layer on a tray in the refrigerator until ready to cook.

They are also delicious served cold and leftovers can be kept in the fridge for 1-2 days.

Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)

Nutrition