Tender chicken breast, coated in crispy panko breadcrumbs. These oven-baked chicken schnitzels are just as delicious as their fried counterparts but lower in fat.
Like my oven-baked pork schnitzels these chicken schnitzels make a great midweek meal. Cooked in the oven rather than shallow fried, they are much lower in fat than when made the traditional way, so they make a healthier choice too.
For these schnitzels, I have used Panko (Japanese) breadcrumbs, which have a delicious light crispy texture that complements the soft, tender chicken. You can find these in the supermarket or Asian stores.
You can use regular dried crumbs but I really think these are worth seeking out. Actually, more recently they have become so popular they are often easier to find than traditonal dried bread crumbs.
The crumbs are mixed with dried sage for added flavour. Other herbs you may like to try, which work well, are thyme and oregano.
- Family Favourite
- Quick and Easy
- Prepare ahead
Serving Suggestion for baked Chicken schnitzel
I have served these with oven baked sweet potatoes and potato wedges. To compliment the schnitzel, I tossed a mixture of sweet and regular potatoes cut into wedges with some dried sage, garlic and a little olive oil to coat, then roasted them in the oven for 35 minutes with the chicken schnitzel on the shelf above.
Avocado and Sweetcorn Salsa alongside completes the meal.
Other serving Suggestions
- New potatoes and salad
- Oven Roasted Chips, peas and tomatoes
- Light Waldorf Salad
- Roast Pumpkin with chilli and sage
I don't think you need a sauce with schnitzel although a squeeze of lemon juice over the schnitzel is always a good thing. If you want a sauce, a creamy mushroom sauce or an onion gravy would work well.
How to make a traditional Fried Chicken Schnitzel
Simply prepare as below and shallow fry in a heavy based frying pan (skillet)
- Heat about in about 1½ cm (¾ in) of oil (I use cold pressed rapeseed oil.) in the pan.
- When the oil is hot, (drop a few bread crumbs in the oil they should sizzle straight away), fry two schnitzels at a time for 6 minutes, turning once, until crisp and golden.
Prepare Ahead
You can prepare the chicken schnitzels up to 24 hours ahead. Store in a single layer covered in the refrigerator until ready to cook.
Step by Step Oven Baked Chicken Schnitzel
Step 1
Mix the breadcrumbs with seasoning and sage.
Step 2
Lightly beat the egg in a shallow dish with a fork the break up .
Step 3
Beat the chicken breast flat with the flat side of a meat mallet or a rolling pin.
Step 4
Dust the chicken breasts with flour.
Step 5
Coat the chicken breast in the beaten egg.
Step 6
Then coat with the breadcrumb mixture.
Step 7
Place the chicken breast on the hot baking sheet and drizzle with a little oil.
Step 8
Bake turning once,until crumbs are golden and chicken breasts are cooked through.
Oven Baked Chicken Schnitzel
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
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
Nutrition
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Jamie Chua says
I tried this recipe for the first time and it was an absolute winner - my family loved it! Oven temperature was perfect... they came out golden brown. Thank you so much, Jacqueline! 🙂
I didn't have dried sage at home, so I replaced with paprika. I had also run out of bread crumbs, and replaced it with smashed up cream crackers. Taste was delicious!
Jacqueline Bellefontaine says
Glad you and your family enjoyed it and some good substitutions ideas
Eb Gargano | Easy Peasy Foodie says
I love this recipe! So simple, but I am sure very tasty. I love that you bake rather than fry the schnitzel - much healthier! Eb x
Hannah says
This looks delicious - I never have success getting things properly crispy in the oven so I definitely need to try it!
Jacqueline Bellefontaine says
I guess to some extent it depends on your oven and using a good quality baking sheet will all help. That said I do think using panko crumbs helps a lot
Janice says
I love the look of the oven baked schnitzel, perfect with those wedges too.
Jacqueline Bellefontaine says
Its one of our favourite midweek meals. they are a bit like a grown-up version of chicken nuggets which are hard to resist.
Lou | Crumbs & Corkscrews says
I love schnitzel, but have never actually made it! These look fabulous and simple to make, so I'm definitely adding to my recipes to try list 🙂
Jacqueline Bellefontaine says
Thanks, Lou I hope you like it. Can't see why not it's very easy to make and tastes fab. Let me know what you think
Donna says
I can't believe I've never made this! It looks perfect, and sounds so simple! Will have to give it a go! #CookBlogShare
Jacqueline Bellefontaine says
Do and let me know what you think
Cat | Curly's Cooking says
These look delicious. Love the sage in the panko coating.
Jacqueline Bellefontaine says
I think sage goes fab with chicken and it livens up the coating.
Michelle Frank | Flipped-Out Food says
Oh, YUM—I love schnitzel! I usually make mine with pork, but chicken is a fantastic option. I just picked up some boneless, skinless chicken breasts at the grocery, so I'll be making these soon!
Jacqueline Bellefontaine says
Do tell me what you think I love to hear how people get on with my recipes