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.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)