Oven Baked Chicken Schnitzel

3 from 1 vote

Oven Baked Chicken Schnitzel

Recipe video above. Using the tried-and-loved method from Truly Crunchy Baked Chicken Tenders, these oven-baked schnitzels really are golden and crunchy all over! The trick is to toast the panko in the oven first (effortless!), then use an extra-strong egg-and-flour dredge so the crumbs stick well. Just 13 minutes in the oven - no dry chicken here!

Marinate the chicken in the egg mixture if you can for extra flavour and juiciness. But it's still worth making if you don't!

Prep Time15

Cook Time23

Total Time38

Course: Mains

Cuisine: Western

Keyword: baked chicken schnitzel, chicken schnitzel calories, chicken schnitzel in the oven, healthy chicken schnitzel, oven baked chicken schnitzel

Servings:

Calories: 356cal

Author: Nagi

Ingredients

2 x ~300g/8oz chicken breast , each split in half horizontally to form 4 thin steaks in total, or buy chicken already cut into thin schnitzel pieces (Note 1)
2 1/2 cups panko breadcrumbs
3/4 tsp cooking salt / kosher salt
Olive oil spray

Dredge (and optional marinade):

1 large egg (~50 - 55g/2oz each)
2 tbsp mayonnaise , full-fat (Note 2)
2 tbsp flour , plain/all-purpose (or gluten-free)
1 tbsp milk , any fat %, dairy or non-diary
1/2 tsp Italian seasoning (optional)
1/2 tsp garlic powder (optional)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper

Finishing

Salt flakes or fleur de sel , for sprinkling

Cups - Metric

Instructions

ABBREVIATED RECIPE:

Pound chicken to 0.8cm / 1/3". Spray panko with oil, bake 10 min at 200°C/390°F (180°C fan) until deep golden. Whisk dredge, coat chicken (optional 1 - 24 hr marinade), coat in panko, place on rack, spray with oil. Bake 13 min 220°C/425°F (200°C fan).

FULL RECIPE:

Pound (Note 3) - Place the chicken cut side down, cover with a sheet of plastic, baking paper or Go-Between. Pound gently with the smooth side of a meat mallet or a rolling pin to even thickness - 0.8cm / 1/3" thick.

Dredge + optional marinade:

Dredge - Mix the Dredge ingredients in a bowl. Add chicken and turn so each piece is coated.
Optional marinade - Cover and marinade for 1 hour, up to 24 hours, if you can. Otherwise, proceed with the recipe.

Toast panko (start this first if not marinating):

Preheat the oven to 200°C/390°F (180°C fan-forced).
Toast - Line a tray with paper and spread the breadcrumbs on. Spray generously with oil. Bake 10 - 12 minutes, stirring halfway, or until deep golden - this will be the colour of your schnitzel (it will not colour more when baked).
Transfer - Use the paper to transfer the panko in a shallow dish large enough to crumb the schnitzel. Add salt and mix.

Prepare to bake:

Increase heat - Turn the oven up to 220°C/425°F (200°C fan). We want it nice and hot when the schnitzels go in!
Spray rack - Place a rack on a tray (I use the same panko toasting tray). Spray well with oil.

Crumb and bake:

Crumb - Pick up a piece of chicken, letting excess Dredge drip off, then place in the panko. Sprinkle panko over the pointy end, use that end to turn the chicken, then press firmly to adhere. Place on the rack (marvel at CLEAN HANDS!!!) and repeat.
Bake for 13 minutes - Spray the top of the chicken with oil spray. Bake 13 minutes - do not flip. The thin chicken will be cooked perfectly, not overcooked and dry, and the panko breadcrumbs will be crunchy and golden all over, including the underside (thanks to the rack).
Serve immediately with a sprinkle of salt flakes! Keep it simple with lemon wedges, or add a side of creamy mash and mushroom or plain gravy. Or make schnitzel rolls with mayo, lettuce and tomato, or Chicken Parmigiana!

Notes

1. Chicken - For an easy option, buy chicken already cut in thin schnitzel form. Boneless thighs works too, though will require more pounding to make it even thickness. You can also use other meats commonly used for schnitzel - pork loin or tenderloin sliced then pounded, or veal.

2. Mayonnaise - This adds oil into the batter so it cooks more "fried schnitzel-like" from the inside. You can substitute with 1 1/2 tablespoons of olive oil, but I prefer mayonnaise as it adds flavour too.

3. Pounding - Makes the chicken even thickness so it cooks evenly and also breaks down some of the muscle fibres, so the chicken is more tender once cooked - especially useful for lean meats like breast.

Go-Between is an Australian product, thin plastic sheets in a roll like cling wrap used to "go-between" things to keep them from sticking together (think - freezer). Ideal thickness to protect meat from tearing when pounding.

Leftovers will keep for 3 days in the fridge, though you do lose the crunch. I haven't tried crumbing ahead and leaving it in the fridge or freezing because I suspect for baking it won't be as crunchy. Will come back and update if I test it.

Nutrition per serving.

Nutrition