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Home > Meal Type > Main Dishes > Crispy Oven Baked Chicken Schnitzel

Crispy Oven Baked Chicken Schnitzel

Updated: Mar 29th 2020 • Published: Apr 26th 2019 • 24 Comments

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chicken schnitzel on a wire rack with text at the top
split picture showing a baked chicken schnitzel on a tray and on a plate
knife and fork cutting a chicken schnitzel with text at the top

These Crispy Oven Baked Chicken Schnitzels are a healthy alternative to your deep-fried schnitzel. Perfect when you are craving fried comfort food but want a healthier option.

Whether you are serving these with a salad, mash or in a bun for a sandwich, these crispy, juicy and extra crunchy schnitzels are perfect!

Learn how to get an oven-baked Schnitzel that’s extra crunchy! A healthy twist on a family favorite!

a knife and fork cutting into a crispy chicken schnitzel

Chicken schnitzel is always a sure-fire winner!!! Both kids and adults love the crispy golden crumb and the juicy moist chicken inside. But do you know what I don’t love?? Deep Frying! Even with the windows open and nice clean oil in the deep fat frier it always makes the house smell, plus it isn’t the healthiest choice!

Now you know that the unhealthy option doesn’t always bother me! I believe firmly in everything in moderation! But as I often love to turn Chicken schnitzel into the cheesy coated classic chicken parmigiana, and serve it with pasta. I came up with a way to get the wonderful crispy crumb and moist chicken, without deep frying. Save calories by oven baking so I can add them back in with cheese and pasta……It’s all about balance people 😉

a white plate with chicken schnitzel and curried slaw with blue napkin behind

Jump Menu

  • Which breadcrumbs to use for chicken schnitzel?
  • How to get a really crispy crumb and juicy chicken when oven baking a chicken schnitzel
  • How to flatten a chicken breast
  • How to get the breadcrumbs to stick to an oven baked chicken schnitzel
  • How long to bake chicken schnitzel for?
  • What to serve with chicken schnitzel?
  • Crispy Oven Baked Chicken Schnitzels Recipe

Which breadcrumbs to use for chicken schnitzel?

I find the powdery dust like breadcrumbs you can buy in shakers to be a bit bland and like sawdust! I prefer a nice breadcrumb with a bit of texture. This helps to make up for the lack of deep frying! For this recipe, you either want homemade breadcrumbs or panko breadcrumbs.

How to get a really crispy crumb and juicy chicken when oven baking a chicken schnitzel

When oven baking a chicken schnitzel the key to a really crispy crumb and still having juicy chicken inside is to pre-bake the breadcrumbs so they are already golden and crispy. This way the chicken can be cooked quickly in the oven and stay nice and juicy whilst still having a crispy crumb.

To do this spread the breadcrumbs over a baking sheet and then toast in a hot oven for 7-10 minutes. If your oven has a hot side you may need to rotate the tray. I do as the front right of my oven is hotter! I use this time to give the tray a little shake as well.

This pre-baking allows the breadcrumbs to crisp up and start changing color, meaning your chicken breast can be cooked until juicy and moist and still have a golden crispy crumb.

The longer you toast your breadcrumbs for the more golden the color of your final chicken schnitzel.

two trays of breadcrumbs showing the difference in colour after baking

The other key to a juicy chicken schnitzel is to flatten out the chicken breast so it is a uniform thickness.

This helps the chicken to cook quickly and evenly and also tenderizes the meat, keeping it juicy when you eat it.

How to flatten a chicken breast

To flatten a chicken breast place it smooth side up on a sheet of baking paper or gladwrap/clingfilm. Cover with a second sheet and use a rolling pin or smooth meat hammer to flatten the chicken until it is about 1/2inch/1.25cm thick all over.

How to get the breadcrumbs to stick to an oven baked chicken schnitzel

I have found the key to getting the breadcrumb to stick isn’t to flour the chicken and then use an egg bath, but to make a paste from the flour and egg and coat the chicken in this before adding it to the breadcrumbs.

This paste allows the breadcrumbs to stick to the chicken and can also add flavor.

To add flavor I like to include mayonnaise and dijon mustard along with salt and pepper.

a white bowl showing the ingredients to make a quick batter

How long to bake chicken schnitzel for?

If you have flattened the chicken until it is 1/2inch/1.25cm then a crumbed chicken schnitzel will only take 10 minutes to bake.

You want to use wire rack over a baking sheet to ensure the heat can circulate around the schnitzels. This will leave the chicken so juicy and moist and the pre-baked crumbs will be perfectly golden and crispy.
Winner Winner Chicken Dinner!

4 chicken schnitzels on a baking rack

What to serve with chicken schnitzel?

Traditionally chicken schnitzel needs just a spritz of lemon juice and a sprinkling of salt. That is still my preferred way (unless I am turning it into a parmi!) When I do this I might add a side of curried slaw and perhaps a few fries.

But it is also delicious served with a rich brown gravy and mashed potatoes!! YUM!

Wine: A great choice is a well-chilled Gewurztraminer or Riesling. Many people love it with an oaky Chardonnay but I am not a fan. For the red wine drinkers, a fruity Pinot Noir is a great option (especially if serving this with gravy.)
Alternatively, I LOVE this with a dry apple cider or a wheat beer!

close up on the crispy crunch breadcrumbs on the oven-baked schnitzel

Enjoy x

p.s Anyone else struggle to spell Schnitzel? I keep wanting to write “chicken snitchels” 😉


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close up on a knife and fork cutting into a chicken schnitzel
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4.86 from 7 votes

Crispy Oven Baked Chicken Schnitzels Recipe

These Crispy Oven Baked Chicken Schnitzels are a healthy alternative to your deep-fried schnitzel. Perfect when you are craving fried comfort food but want a healthier option. Whether you are serving these with a salad, mash or in a bun for a sandwich, these crispy, juicy and extra crunchy schnitzels are perfect! Learn how to get an oven-baked Schnitzel that’s extra crunchy! A healthy twist on a family favorite!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Austrian
Servings: 4
Calories: 440kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

For the breadcrumbs

  • 2 cups panko breadcrumbs
  • oil spray

For the batter coating

  • 1 egg
  • 2 tbsp AP flour
  • 1 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the chicken

  • 4 chicken breasts
  • oil spray

Instructions

  • Pre-heat oven to 390ºF/200ºC.
  • Spray a baking sheet with a generous layer of oil then spread the panko over the tray. Mix gently with your hands.
  • Bake for 5-7 minutes until golden.
  • Remove from the oven and increase the oven temperature to 430ºF/220ºC.
  • Break an egg into a shallow bowl and lightly whisk to mix the white and yolk. Add in the flour, mayonnaise, mustard, salt, and pepper and mix to form a thick paste.
  • Place the chicken smooth side up on a sheet of baking paper or gladwrap/clingfilm. Cover with a second sheet and use a rolling pin or smooth meat hammer to flatten the chicken until it is about 1/2inch/1.25cm thick all over. Repeat with all 4 chicken breasts.
  • Set a wire rack over a baking sheet and spray/brush lightly with oil.
  • Dip the chicken breast into the batter then transfer to the tray of breadcrumbs. Carefully flip the chicken so both sides are well coated with the crispy crumb. Place onto the oiled rack and repeat with the remaining chicken breasts.
  • Bake the chicken for 10 minutes until crispy and golden.

Nutrition

Calories: 440kcal | Carbohydrates: 25g | Protein: 54g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 903mg | Potassium: 921mg | Fiber: 1g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 2.7mg | Calcium: 80mg | Iron: 2.8mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts
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Filed Under: All Recipes, Chicken Breast Recipes, Main Dishes

Reader Interactions

Comments

  1. Alisa R Abecassis says

    Jan 18th 2021 at 2:12 am

    5 stars
    Surprised at how well this recipe worked. I used grated parmesan instead of Dijon for a little kick and extra crispiness and gluten free flour and Ians Gluten free breadcrumbs. I also cooked it on the cookie sheet instead of a rack. I was very happy with the juicness and crunchiness. Great recipe, will make again!!

    Reply
    • Claire McEwen says

      Jan 28th 2021 at 11:04 am

      Oh I am loving the adaptions to make it gluten free!!! I will be trying that when my Dad visits and he has to follow a GF diet. (well once it is safe to travel again)
      The parmesan sounds like a great addition too!
      Thank you for taking the time to come back and comment 🙂
      Cx

      Reply
  2. Mark W says

    Jul 5th 2020 at 2:48 pm

    You crack me up with that schnitzel spelling!

    Reply
    • Claire McEwen says

      Sep 21st 2020 at 12:21 pm

      I try my best 😉

      Reply
  3. Diána says

    May 13th 2020 at 3:45 am

    I’ve just made this recipe and it was unbelivably tasty! Never looking back, this is the ultimate schnitzel recipe! 😀 Thank you!

    Reply
    • Claire McEwen says

      May 13th 2020 at 11:55 am

      Diána I am so happy you enjoyed them 🙂
      Thank you for coming back to comment.
      Cx

      Reply
  4. Maria Phelan says

    May 8th 2020 at 10:15 pm

    5 stars
    Hi Claire, In our time of isolation (8 weeks now! ) it is so good to find your recipes with such wonderful ideas to end up with a better product – for instance never thought of making a paste to cover chicken breasts, a brilliant idea, and pre baking the Panko crumbs. I make this schnitzel chicken a lot and my coating nearly always loosens or cracks open – not anymore with these tips. Many thanks. Hope you are all keeping well. Lets hope we are able to get some freedom soon, if only to do some shopping!
    Maria

    Reply
    • Claire McEwen says

      May 9th 2020 at 3:08 pm

      Hi Maria,

      Thank you so much for your lovely message. It really is wonderful when I hear that my recipes helped people to make something they love 💕.
      These baked chicken schnitzels are a favourite in my house and I am so pleased that the paste has helped, I used to hate it when my wonderful crispy crust would all fall off the chicken…the crust is the best bit, so that is why I came up with a new plan 🙂 So happy it works well for you too!

      Here in Western Australia we haven’t had any new cases in over a week, so I am hopeful that there is a light at the end of the tunnel. My boys are really starting to get cabin fever.
      Stay safe Cx

      Reply
  5. Adina says

    Nov 3rd 2019 at 9:10 am

    Hi! Is it possible to leave out the mayo or substitute it with something else?

    Reply
    • Claire McEwen says

      Nov 3rd 2019 at 1:59 pm

      Hi Adina,

      I’ve not tried it, but I would think you could leave it out and just use a little milk or cream to thin the egg flour mixture a little. You might find you need more seasoning and that the chicken won’t be quite as tender. But it should ensure the breadcrumbs stick well. Hope that helps.

      Reply
  6. Janet Pierce-Ritter says

    Oct 12th 2019 at 2:14 am

    Recipe looks great. Can you use gluten free bread crumbs?

    Reply
    • Claire McEwen says

      Oct 12th 2019 at 8:45 am

      Hi Janet,

      I have used gluten free breadcrumbs (my Dad has a wheat allergy) and these worked well. I found the breadcrumbs didn’t need quite as much baking at the beginning, so I would suggest keeping an eye on then so they don’t burn. (Orgran is the brand I buy)

      Reply
  7. Alison says

    Oct 8th 2019 at 11:40 am

    Hi Claire,

    planning to make this on Saturday and wondering if the oven temp is normal or is it fan forced. I have a fan forced oven that only goes to 200degrees.

    thank you

    Reply
    • Claire McEwen says

      Oct 9th 2019 at 4:19 am

      Hi Alison, if your oven only goes to 200ºC then I would make sure the oven if fully preheated (at least 15 minutes) and then just cook them at 200ºC.
      My fan forced oven can go to 250ºC (although that pretty much burns everything!)
      The temperatures on my blog are normal oven temps rather than fan-forced.
      Hope that helps.
      Cx

      Reply
  8. Jade says

    Sep 1st 2019 at 2:55 am

    OMG. This is a keeper of a recipe. I just made it tonight and I’m still eating it and had to write this review! 10 stars!

    Reply
    • Claire McEwen says

      Sep 1st 2019 at 7:37 am

      Oh I am so happy you enjoyed them Jade 😀 😀 😀
      Thank you so much for coming back to comment Cx

      Reply
      • Jade says

        Oct 22nd 2019 at 4:36 am

        Lol I just made it again and forgot I commented before, went to the comments section to write one again and voila! Haha! Again, keeper of a recipe.

        Reply
        • Claire McEwen says

          Oct 22nd 2019 at 11:52 am

          Hehe, I am so pleased you enjoyed it enough to comment twice 😀

          Reply
  9. Tia says

    Jul 29th 2019 at 5:02 pm

    Hi, just wanted to say these are the best baked schnitzels I have tried. Now I’m going to test if they freeze well. I’ve frozen some raw and some cooked, I’ll see which reheats better. Hoping I can batch cook these and use them for lunches. Thanks

    Reply
    • Claire McEwen says

      Aug 2nd 2019 at 4:31 am

      Oh thank you so much Tia!!! (I think my kids agree as they request them a lot 😉 )
      I would love to know the results of the freezing test!

      Reply
  10. Sara says

    Apr 30th 2019 at 8:29 pm

    5 stars
    Wow, just…wow. Made this recipe today. Bought the chicken already flattened by the butcher. Husband was skeptical, since I’ve tried so many baked schnitzel recipes that did not turn out. He loved it, said this is the one. It was so delicious, so quick, much easier cleanup. Ground my own ‘panko’ breadcrumbs from a day-old baguette – worked perfectly. Thank you. You’re brilliant.

    Reply
    • Claire McEwen says

      May 1st 2019 at 5:37 am

      Sara, thank you so much for coming back to comment.
      So happy they were a hit with the hubby 😀
      I bet they were amazing with homemade panko!

      Reply
  11. Sue H says

    Apr 26th 2019 at 11:23 pm

    Read your recipe to make your own mayo – how long will it keep? We’re not big mayo users and it’s just the two of us. Thanks.

    Reply
    • Claire McEwen says

      Apr 26th 2019 at 11:34 pm

      Hi Sue,
      We keep it for around 5 days.
      After that it starts to taste a little metallic.
      Hope that helps.

      Reply

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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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