- 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
Turn on the oven to 220°C. Cut the chicken fillets into schnitzels, salt them. Mix breadcrumbs, paprika and lemon zest in one container. Line a baking tray with foil and grease it with vegetable oil.
In another container, whisk the eggs. In a third bowl mix together the flour and cornstarch.
Roll the pieces of chicken fillet in flour, then in egg, then in breadcrumbs. Transfer the fillets to the prepared baking tray, making sure not to let the pieces touch each other.
Bake for 5 minutes at 220°C then turn each schnitzel over and bake for another 5 minutes. Check that the meat is ready with a thermometer or by making an incision and inspecting the insides. Transfer the finished schnitzel to a rack and allow to cool for 5 minutes before serving.