oven baked pork schnitzel served with salsa and potato wedges.

Oven Baked Chicken Schnitzel

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 418kcal
Author Jacqueline Bellefontaine


  • 4 chicken breasts skinned and boned
  • 100 g panko breadcrumbs
  • salt and freshly ground black pepper
  • 2 tsp dried sage
  • 2 tbsp plain flour all purpose
  • 1 egg
  • 1–2 tbsp extra virgin olive oil plus extra for greasing


  • 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 using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)


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