A Lighter Version of a Classic: Oven Baked Schnitzel

While there is truly nothing as delicious as fried schnitzel, sometimes you want to enjoy it without the heaviness of a fried meal. This lighter take on the classic meal is just as tasty, but is not as heavy handed. It’s still full of that satisfying crunch from the crisped breadcrumbs and juicy and tender on the inside. Here is how to make oven baked schnitzel that you can enjoy any day of the week.

What You Need

4 boneless and skinless chicken breast (or pork or veal cutlets)

1 cup of breadcrumbs of your choosing

1/2 cup AP flour

2 eggs

1 teaspoon paprika

salt and pepper

olive oil

What To Do

Begin by preheating your oven to 400 degrees F and make sure it has fully heated up before you place the schnitzel in. Have three separate bowls ready: one for the flour, one for the eggs (beaten with the paprika, salt, and pepper), and one for the breadcrumbs.

For each chicken breast, first place it into the flour bowl, making sure it is fully coated. Next, dip it into the egg, and lastly place it into the third bowl of breadcrumbs, making sure that it is fully coated. You might need to press the breadcrumbs in gently.

Set the prepared chicken aside, and then prepare the baking sheets. Line them with parchment paper, tin foil, or grease unlined trays with cooking spray or olive oil. This way, your schnitzel won’t stick to the pan.

Place the breaded chicken breasts onto the baking sheet, making sure they’re spaced out enough. Lightly drizzle them with olive oil to ensure they will become crispy.

Place the trays in the oven and cook for about 20 to 25 minutes. About halfway in, rotate the trays to make sure the schnitzel will brown evenly. You’ll know that it’s finished when the breadcrumbs have turned golden brown.

Once it is fully cooked, you can enjoy the chicken with any sides you like. Enjoy this healthy take on a beloved classic dish!