This Baked Chicken Schnitzel proves that you don’t need deep-frying to achieve that signature schnitzel crunch. By using a hot baking sheet and a smart drizzle of olive oil, the chicken bakes up beautifully golden and crisp on the outside while staying tender and juicy on the inside.

Cleanup is easier, the kitchen stays lighter, and the results are every bit as satisfying as the traditional version.

Finished with fresh lemon zest in the breading and served with lemon wedges, this oven-baked schnitzel is bright, flavorful, and perfect for a quick weeknight dinner or a casual weekend meal.

Baked Chicken Schnitzel (Crispy, Golden & Light)

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6

Why This Baked Schnitzel Works

Crispy without frying: A preheated pan mimics the effect of hot oil
Less oil, less mess: Just enough olive oil for browning and flavor
Even cooking: Thin, pounded chicken cooks fast and stays juicy
Fresh flavor: Lemon zest adds brightness to the crunchy coating

Ingredients

1 tablespoon olive oil (plus more for drizzling)
6 chicken breasts, butterflied (cut in half lengthwise)
Salt and freshly ground black pepper, to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 large eggs, beaten
2 cups seasoned bread crumbs (panko works well)
Zest of 1 large lemon

Step by Step Instructions

1. Preheat the Pan

Preheat your oven to 425°F (220°C).

Line a large baking sheet with aluminum foil and drizzle with olive oil. Place the baking sheet in the oven while it preheats—this ensures the chicken starts crisping the moment it hits the pan.

2. Prepare the Chicken

Place the butterflied chicken breasts between two sheets of plastic wrap on a flat surface. Pound with the smooth side of a meat mallet until about ¼-inch thick.

Season both sides generously with salt and pepper.

3. Set Up the Breading Station

In one shallow bowl, mix flour and paprika.
In a second bowl, whisk the eggs with a pinch of salt and pepper.
In a third bowl, combine bread crumbs and lemon zest.

4. Bread the Chicken

Dredge each piece of chicken in flour, shaking off excess. Dip into the egg mixture, allowing extra egg to drip back into the bowl. Press firmly into the bread crumbs, coating both sides well.

Place breaded chicken on a plate in a single layer.

5. Bake Until Crispy

Carefully remove the hot baking sheet from the oven. Arrange the chicken in a single layer on the hot sheet.

Drizzle a little olive oil over the top of each piece.

Bake for 5–6 minutes, flip the chicken, then bake another 5–6 minutes, until lightly browned and fully cooked. The internal temperature should reach 165°F (74°C).

6. Serve

Remove from the oven and serve immediately with lemon wedges. Garnish with chopped parsley if desired.

What to Serve With Chicken Schnitzel

German-style potato salad
Braised red cabbage
Steamed green beans or broccoli
French fries or roasted potatoes
Simple cucumber salad

Helpful Tips

Don’t skip preheating the pan: This is the secret to crispiness
Panko = extra crunch: Use panko breadcrumbs for best texture
Customize the seasoning: Add garlic powder or dried herbs to the crumbs
Even thickness matters: Thin chicken ensures fast, juicy cooking

Storage & Freezing

Refrigerate: Store leftovers in an airtight container for up to 3 days
Freeze: Wrap cooled schnitzel tightly and freeze up to 3 months
Reheat: Oven reheating restores crispness better than microwaving

Nutrition (Per Serving)

Calories: 383
Fat: 9g
Carbohydrates: 40g
Protein: 33g

This Baked Chicken Schnitzel delivers everything you love about the classic dish crisp coating, juicy meat, and bright lemon flavor without the hassle of frying. It’s lighter, cleaner, and just as crave-worthy.