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    Oven Baked Chicken Schnitzel

    Published: May 31, 2019 · Modified: Apr 29, 2021 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    Serving of ovenbaked chicken schnitzel.

    Tender chicken breasts, coasted in crispy panko breadcrumbs. These oven baked chicken schnitzel are just as delicious as their fried counterparts but lower in fat.

    2 plates of chicken schnitzel with potato wedges and salsa

    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 it makes them a healthier choice too. 

    For these schnitzels I have used Panko (Japanese) breadcrumbs, which have a delicious light crispy texture which compliments 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.

    The crumbs are mixed with dried sage for added flavour. Other herbs you may like to try which work well are thyme and oregano.

    You can prepare the chicken schnitzels up to 24 hours ahead which is often handy.

    • Family Favourite
    • Quick and Easy
    • Prepare ahead

    Serving of ovenbaked chicken schnitzel.

    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) with about 1½ cm (¾ in)  of  oil. (I use cold pressed rapeseed oil.) 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.

    serving of oven baked chicken schnitzel with piece on fork.

    Step by Step Oven Baked Chicken Schnitzel

    chicken breasts on a board
    Beat the chicken breast flat with the flat side of a meat mallet or a rolling pin.
    breadcrumbs and sage in a bowl
    Mix the breadcrumbs with seasoning and sage.
    beaten egg in a bowl
    Lightly beat the egg in a shallow dish with a fork the break up .

    chicken bread coasted in flour.
    Dust the chicken breasts with flour.
    chicken breast in beaten egg.
    Coat the chiken breast in the egg.
    coated chicken breast in bowl.
    Then coat with the breatdcrumb mixture.

    chicken breasts drizzled with oil
    Place the chicken breast on the hot baking sheet and drizzle with a little oil
    part cooked chicken schnitzel on a baking sheet.
    Bake turning half way through the cooking time.
    cooked chciken schnitzel on a baking sheet.
    Bake until crumbs are golden and chciken breasts are cooked through.

     

    oven baked pork schnitzel served with salsa and potato wedges.

    Oven Baked Chicken Schnitzel

    Print Recipe Pin Recipe Save Recipe Saved!
    Chicken breast coated in light herbed breadcrumbs and baked in the oven.  A lower fat version of a classic schnitzel dish.
    Course Main Course
    Cuisine International
    Keyword baked not fried, lower fat
    Skill Level Easy
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Servings 4
    Calories 418
    Author Jacqueline Bellefontaine

    Ingredients

    • 4 chicken breasts skinned and boned
    • 100 g panko breadcrumbs
    • 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
    metric - US cups

    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.
    • 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 about 1cm (½in thick).
    • Combine the breadcrumbs, seasoning and sage in a shallow dish. Place the flour in another dish and add the egg to another. Lightly beat the egg with a fork to break up.
    • 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 information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)

    Nutrition

    Serving: 1schnitzel | Calories: 418kcal | Carbohydrates: 21g | Protein: 53g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 461mg | Potassium: 900mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2.7mg | Calcium: 69mg | Iron: 2.5mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

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    « Avocado and Sweetcorn Salsa
    4 light Mid Week Meals »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Eb Gargano | Easy Peasy Foodie

      June 11, 2019 at 7:43 am

      5 stars
      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

      Reply
    2. Hannah

      June 07, 2019 at 3:27 am

      This looks delicious - I never have success getting things properly crispy in the oven so I definitely need to try it!

      Reply
      • Jacqueline Bellefontaine

        June 08, 2019 at 2:51 pm

        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

        Reply
    3. Janice

      June 06, 2019 at 7:42 pm

      5 stars
      I love the look of the oven baked schnitzel, perfect with those wedges too.

      Reply
      • Jacqueline Bellefontaine

        June 08, 2019 at 2:52 pm

        Its one of our favourite midweek meals. they are a bit like a grown-up version of chicken nuggets which are hard to resist.

        Reply
    4. Lou | Crumbs & Corkscrews

      June 06, 2019 at 6:55 pm

      5 stars
      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 🙂

      Reply
      • Jacqueline Bellefontaine

        June 08, 2019 at 2:47 pm

        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

        Reply
    5. Donna

      June 06, 2019 at 7:37 am

      5 stars
      I can't believe I've never made this! It looks perfect, and sounds so simple! Will have to give it a go! #CookBlogShare

      Reply
      • Jacqueline Bellefontaine

        June 08, 2019 at 2:56 pm

        Do and let me know what you think

        Reply
    6. Cat | Curly's Cooking

      June 05, 2019 at 8:19 pm

      5 stars
      These look delicious. Love the sage in the panko coating.

      Reply
      • Jacqueline Bellefontaine

        June 08, 2019 at 2:57 pm

        I think sage goes fab with chicken and it livens up the coating.

        Reply
    7. Michelle Frank | Flipped-Out Food

      June 05, 2019 at 4:04 pm

      5 stars
      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!

      Reply
      • Jacqueline Bellefontaine

        June 08, 2019 at 2:57 pm

        Do tell me what you think I love to hear how people get on with my recipes

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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