Baked Chicken Schnitzel

176

Baked Chicken Schnitzel is a harmonious combination of German culinary traditions, modernly transformed and adapted for healthy eating. The classic version of schnitzel is usually made from breaded pork, but in various corners of the world, other types of meat, including chicken, veal, and turkey, are also widely used.

The origins of the schnitzel date back to the 19th century in Austria, where this dish is known as “Wiener Schnitzel”, a breaded, thin, flat veal cutlet that often exceeds the size of the plate it’s served on.

In the version of chicken schnitzel that I want to propose today, traditional frying of the breaded chicken in a large amount of fat is replaced by baking. This significantly reduces the fat content, resulting in a less crispy but far healthier chicken dish.

Upon taking your first bite of the baked chicken schnitzel, you will experience the crispy texture of the golden crust, subtly infused with the aromas of paprika and lemon zest. Following this, the softness and juiciness of the chicken fillet will unfold in your mouth, its delicate flavor wonderfully complemented by the fresh tang of lemon juice added when serving the dish.

Although the baked chicken schnitzel is an adaptation of the traditional German dish, the use of paprika also lends it a hint of Hungarian influence.

How to slice chicken fillet into schnitzel?

I purchased my chicken fillet already sliced into schnitzel. You, however, might have to do this yourself. Here’s how:

1. Take a chicken breast. It’s usually thicker on one side and thinner on the other. To avoid uneven thickness in your schnitzel, first remove the tenderloin, which is the thinner part of the breast from which you can also make a decent schnitzel.
2. Start slicing from the thicker side of the breast. With your palm pressing down on the top of the breast and your knife parallel to the board, carefully slice the breast into 4-5 chicken fillet slices, aiming for uniform thickness. Each slice should be about 1 cm (½ inch) thick.
3. Don’t forget to process the tenderloin. Place it on the board and make a longitudinal cut without slicing all the way through. Carefully open it up to yield an additional schnitzel. If this process seems unclear or difficult, look for a video tutorial.

If this seems unclear or difficult — check out this video.

Should you tenderize the chicken or not?

If you’ve sliced the chicken fillet into thin enough schnitzels (around 1 cm or approximately 0.4-0.5 inches thick), you most likely won’t need to tenderize them. Tenderization is typically necessary if the meat is too thick and you need to speed up the cooking process, enhance the penetration of the marinade, or make the meat more tender.

On the other hand, tenderizing meat can sometimes lead to loss of juice, resulting in drier meat. This is particularly critical in our case because when baking chicken fillet in the oven, it’s much easier to over-dry it compared to pan-frying.

However, if you haven’t managed to slice the schnitzel into pieces of equal thickness, it would be better to tenderize it to ensure the fillet cooks more evenly.

⏱ Cooking time — 30 minutes overall. Includes 20 minutes of preparation and cooking + 10 minutes unattended.

🔪 Ingredients

For 4 servings:

• 3 chicken fillets
• 1 tbsp. paprika
• 100 g (3 ½ oz) of all-purpose flour
• 50 g (1 ¾ oz) cornstarch
• 2 eggs
• ¾ g lemon (zest + juice for serving)
• 100 g (3 ½ oz) breadcrumbs
• 2 tbsp. vegetable oil for frying
• salt

🥣 Directions

Preheat the oven to 220°C (430°F), with both top and bottom heat.

Preparing the ingredients and the baking tray

First, slice 3 chicken fillets into schnitzels, as I mentioned earlier – mine was already sliced. After slicing, salt each piece on both sides and set it aside.

In a large bowl, combine 100 g (3 ½ oz) of breadcrumbs and 1 tbsp. of paprika. Note that all bowls you will be using from here on out should be large enough to hold the largest schnitzel-sized fillet piece whole.

Grate the zest of ¾ lemon into the breadcrumb and paprika mixture. Mix the bowl’s contents with a fork, crushing any lumps that form.

Line the baking tray – cover it with foil. Pour about 2 tbsp. of vegetable oil and evenly spread it over the tray. Use your hands, a brush, or whatever is convenient. Set the tray aside.

Preparation of the egg and flour mixture

In another bowl, break 2 eggs. Pierce the yolks and beat the eggs with a fork until smooth, about 1 minute, as if you were whisking eggs for an omelet. Set the bowl with the eggs aside.

In a third bowl, mix 100 g (3 ½ oz) of all-purpose flour and 50 g (1 ¾ oz) of cornstarch. Mix everything well with a whisk.

Breading the chicken schnitzels

Prepare all the preparations and place them on your work surface.

I forgot to salt the fillet in advance, so I’m salting it now, but it’s better to do it right after slicing so that the meat has time to absorb the salt.

One by one (or in batches, 3-4 schnitzels at a time) dredge each piece of chicken fillet in the flour, then dip it in the egg, and then – in the breadcrumbs.

Remember to shake off the excess flour and let the excess egg mixture drain.

Baking, checking readiness, cooling, and serving

When all the fillets are breaded – transfer them to the prepared baking tray. Try to keep them from touching each other.

Bake for 5 minutes at 220°C (430°F).

Remove the baking tray from the oven and turn each schnitzel over. Bake for another 5 minutes.

Remove the baking tray from the oven and check the readiness of each piece with a kitchen thermometer – the temperature should be 65°C (150°F) or higher.

If you don’t have a kitchen thermometer, you can use another method to check for readiness. Take the thickest piece of schnitzel and make a small incision in it. The juice coming out of the meat should be clear and transparent, without a pink hue, and the meat inside – white. If you see pink juice or meat, it means that the chicken is not yet ready, and it needs to go through an additional stage of cooking.

Transfer the schnitzel to a rack and let it rest and cool for 5 minutes before serving.

That’s it! Enjoy your cooking and the appetizing baked chicken schnitzel!

🥗 What to serve with?

Potato-Based Sides

1. German-Style Potato Salad. Tangy and slightly sweet, balances the savory schnitzel. Check for Jamie Oliver Potato Salad recipe.
2. Creamy Mashed Potatoes: Adds a rich, comforting element to the dish.

Pasta and Grain Sides

3. Spaetzle: Soft, mild German-style noodles. Complement the schnitzel’s flavor.
4. Buttered Egg Noodles: Simple and comforting, allows the schnitzel to shine.

Vegetable Sides

5. Sautéed Red Cabbage: Sweet-sour flavor contrasts the schnitzel.
6. Roasted Brussels Sprouts: Nutty flavor and high fiber content make them a healthy, flavorful choice.
7. Blanched Green Beans with Almonds: Slight sweetness and crunch balance the schnitzel’s richness. As alternative check for this great beans with almonds, roasted garlic & vinaigrette.
8. Buttered Peas and Carrots: Classic side dish, their sweetness and vibrant colors balance the savory schnitzel.

🙋‍♂️ FAQ