In the version of the chicken schnitzel I want to offer today, the traditional frying of the chicken in breading in a lot of fat is replaced by baking. Naturally, this significantly reduces the fat content and results in a less crispy, but much healthier and more wholesome chicken dish.The first bite of a baked chicken schnitzel, you'll feel the crispy texture of the golden crust, gently infused with the flavors of paprika and lemon zest. Next, your mouth will reveal the softness and juiciness of the chicken filet, whose subtle flavor is perfectly complemented by the fresh sourness of the lemon juice, which we season the dish with when we serve it.
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.