Recipe of the Week:
Baked Chicken SchnitzelChicken Schnitzel
is a true classic! This recipe is no different—except it has a lot less oil and is a
lot easier to clean up with
its oven-friendliness. Enjoy this recipe with your favorite style of
potatoes for a perfect meal!
1 tablespoon olive oil
6 chicken breasts, cut in half lengthwise
salt and ground black pepper, to taste
cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned breadcrumbs
1 large lemon, zested
Preheat oven to 1. 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil
drizzle olive oil over foil. Place baking sheet in the preheated oven.
2. Flatten chicken breasts so they are all about
1/4-inch thick. Season chicken with salt and
3. Mix flour and paprika together on a large plate. Beat eggs
with salt and pepper in a shallow
bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each
chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1
layer on a clean plate.
Repeat with the remaining chicken.
4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle
oil over each piece of coated chicken.
5. Bake in the preheated oven for 5 to 6 minutes. Flip chicken
and continue baking until no longer
pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read
thermometer inserted into the center should read at least 165 degrees F (74 degrees C)