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!
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 😉
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.
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 ½inch/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.
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To add flavor I like to include mayonnaise and dijon mustard along with salt and pepper.
How long to bake chicken schnitzel for?
If you have flattened the chicken until it is ½inch/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!
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!! Or add a creamy white gravy, onion gravy or a delicious bacon gravy! YUM!
What to drink with oven baked chicken schnitzel
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!
Enjoy x
p.s Anyone else struggle to spell Schnitzel? I keep wanting to write "chicken snitchels" 😉
For more delicious chicken breast recipes why not try:
See all chicken breast recipes here →
Get the Recipe
Crispy Oven Baked Chicken Schnitzels Recipe
Ingredients
For the breadcrumbs
- 2 cups panko breadcrumbs
- oil spray
For the batter coating
- 1 egg
- 2 tablespoon AP flour
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon 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 ½inch/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
Nutrition is per serving
Cindy says
I’ve used this a few times now but have combined it with a make ahead version. I toast the breadcrumbs with some garlic powder, onion powder and turmeric for extra colour and some dried Italian herbs (but no oil as the other recipe goes without). Let it cool. Then carry on as per this recipe. Instead of putting them straight in the oven, I layer them with baking paper in a container and store them in the fridge to cook the next evening. I get home late but there’s usually someone home to turn on the oven to preheat so I have time to make a Greek salad while it cooks. About 15 minutes.
Claire | Sprinkles and Sprouts says
Some great tips 🙂
Cx
cheryl robb says
hi just making these snitzels want them for later can I freeze defrost & cook
Claire | Sprinkles and Sprouts says
Hi Cheryl,
You can freeze them, I find the breadcrumbs aren't quite as crispy after freezing. But they do still taste great.
Hope that helps
🙂
Cx
Cindy Kermode says
Could this recipe be prepared in an airfryer instead of conventional oven?
Thanks,
Cindy
Claire McEwen says
Hi Cindy,
You can definitely use the air fryer to cooked this.
Air fryers tend to cook a little quicker than a regular convection oven, so I would check the chicken after 8-9 minutes to see if it is cooked through.
I hope that helps 🙂
Cx
Miranda says
I found this to be an excellent start but kind of bland. I think I would have seasoned the breast generously first, and also added seasoning to the bread crumbs. It lost a lot of the flavor that I assume would have been from the paste in the oven. But it definitely came out crispy with an even coating that didn't slip off, so that was great!
Debby says
Can I bake the chicken on a baking sheet if I don't have the wire rack?
Claire | Sprinkles and Sprouts says
Hi Debby,
You can, but you will find that the underside won't be quite as crispy.
Hope that helps
Cx
Alisa R Abecassis says
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!!
Claire McEwen says
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
Mark W says
You crack me up with that schnitzel spelling!
Claire McEwen says
I try my best 😉
Diána says
I’ve just made this recipe and it was unbelivably tasty! Never looking back, this is the ultimate schnitzel recipe! 😀 Thank you!
Claire McEwen says
Diána I am so happy you enjoyed them 🙂
Thank you for coming back to comment.
Cx
Jay Thorpe says
Running out of time to cook erev shabbos and this technique is just what I need. I'll probably forget to post how it turned out but it looks ideal. I think I only have dark cutlets defrosted too. Oy. It'll look creative, anyhow. Hope I remember to update but thanks for the idea!
Maria Phelan says
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
Claire McEwen says
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
Adina says
Hi! Is it possible to leave out the mayo or substitute it with something else?
Claire McEwen says
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.
Janet Pierce-Ritter says
Recipe looks great. Can you use gluten free bread crumbs?
Claire McEwen says
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)
Alison says
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
Claire McEwen says
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
Jade says
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!
Claire McEwen says
Oh I am so happy you enjoyed them Jade 😀 😀 😀
Thank you so much for coming back to comment Cx
Jade says
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.
Claire McEwen says
Hehe, I am so pleased you enjoyed it enough to comment twice 😀
Tia says
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
Claire McEwen says
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!
Sara says
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.
Claire McEwen says
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!
Sue H says
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.
Claire McEwen says
Hi Sue,
We keep it for around 5 days.
After that it starts to taste a little metallic.
Hope that helps.
Jay Thorpe says
Forgot to bookmark this last time I followed the procedure. Just spent 20 minutes searching my searches. Best and easiest way to make schnitzel I've ever found. For extra yumminess using pargiot (it's what I had last time and it totally rocked -- so juicy and yummy!!).