August 05, 2020
Baked Chicken Schnitzel
6 eaches chicken breasts, cut in half lengthwise (butterflied)
1 pinch salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 large eggs eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
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 remaining chicken.
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
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).