Baked Chicken Schnitzel – Crispy & Golden Oven Delight

Crispy, juicy, and perfectly seasoned, baked chicken schnitzel offers all the golden crunch of the classic fried version with a healthier twist. The chicken breasts are coated in a light breadcrumb mixture and baked until crisp on the outside and tender inside. This dish pairs beautifully with mashed potatoes, a fresh garden salad, or lemon wedges for a simple yet elegant dinner. With minimal oil and maximum flavor, this easy recipe delivers satisfying comfort food that feels indulgent yet wholesome.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 ½ cups breadcrumbs (panko or regular)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• 3 tablespoons olive oil (divided)
• Lemon wedges and parsley, for garnish

Directions

1. Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper. Lightly grease with 1 tablespoon olive oil.
2. Place the chicken breasts between two sheets of plastic wrap and pound to about ½ inch thickness.
3. In three shallow bowls, set up your dredging station:
4. Bowl 1: Flour mixed with salt and pepper.
5. Bowl 2: Beaten eggs with milk.
6. Bowl 3: Breadcrumbs mixed with paprika, garlic powder, onion powder, and a drizzle of olive oil.
7. Dip each chicken breast first in flour, then in the egg mixture, and finally coat with breadcrumbs.
8. Arrange on the prepared baking sheet and drizzle the remaining olive oil evenly over the top.
9. Bake for 20–25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165 °F (74 °C).
10. Serve immediately with lemon wedges and a sprinkle of chopped parsley for brightness.