Oven-Baked Chicken Schnitzel
Crisp oven-baked chicken schnitzel gets its golden coating from toasted panko and cooks quickly on a wire rack.
Prep: 15 minutes
Cook: 23 minutes
Total: 38 minutes
Ingredients
Ingredients
- 2 chicken breasts about 300 g / 8 oz each, halved or butterflied
- 2 1/2 cups panko breadcrumbs
- 3/4 teaspoon kosher salt for the crumbs
- olive oil spray
- 1 large egg
- 2 tablespoons full-fat mayonnaise
- 2 tablespoons plain flour all-purpose or gluten-free
- 1 tablespoon milk any fat percentage
- 1/2 teaspoon Italian seasoning optional
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon kosher salt for dredge
- 1/4 teaspoon black pepper
- salt flakes or fleur de sel to serve
Instructions
Instructions
- Place the chicken cut-side down, cover, and gently pound each piece to an even 0.8 cm / 1/3-inch thickness.
- Whisk the egg, mayonnaise, flour, milk, seasonings, salt, and pepper. Turn the chicken through the mixture; cover and marinate for 1 to 24 hours if time allows.
- Heat the oven to 200°C / 390°F, spread panko on a lined tray, spray generously with oil, and bake about 12 minutes, stirring halfway, until deep golden. Mix with the crumb salt.
- Increase the oven to 220°C / 425°F. Put an oiled wire rack on a tray.
- Let excess dredge drip from each chicken piece, press firmly into the toasted panko, and arrange on the rack. Spray the tops with oil.
- Bake for 13 minutes without flipping, until the chicken is cooked through and the coating is crisp. Serve immediately with salt flakes and lemon.