Here is a fantastic recipe for Oven Baked Chicken Schnitzel that turns out wonderfully crispy and golden, while keeping the chicken inside juicy. This method means less mess, cleaner hands, and fewer calories, plus you can bake four schnitzels at the same time instead of frying them one by one!
Having healthier baked options for our favorite fried dishes is always a bonus. This recipe doesn’t compromise on taste. The main challenge with baking schnitzel instead of frying it is achieving a crispy, golden crust without overcooking the thin chicken. The method shared here has been on the website for years and comes from the Truly Crunchy Crumbed Chicken Tenders recipe. It involves a few important tricks: first, toast the panko breadcrumbs until they are deeply golden before applying them to the chicken, since they won’t brown in the oven. Second, use a strong egg-flour mixture that works as a marinade. Finally, bake the thin schnitzels for only 13 minutes in a hot oven to keep the chicken juicy. You’ll enjoy a real schnitzel crunch, a beautiful golden color, and the convenience of cooking four at once without any frying!
For the ingredients, you mainly need chicken, an egg, flour, and mayonnaise. Optional dried herbs and spices can be added to the egg mixture for extra flavor, especially if you choose to marinate the chicken.
When it comes to the chicken and crumb, you can opt for pre-cut thin schnitzels, which are available at major grocery stores in Australia like Coles and Woolworths. Chicken breast is preferred since it can be evenly flattened. If you want to use other cuts like boneless chicken thighs, they will need to be pounded flat. For chicken tenders, it’s best to stick to the Crunchy Crumbed Tenders recipe. Other meats like veal, pork loin, or turkey can also work well. However, it’s best to avoid steak cuts that are meant to be medium rare, as well as thin beef sizzle steaks, which can be difficult to cook properly.
For the breadcrumbs, panko is recommended because they are larger and flakier than regular breadcrumbs, creating an extra-crispy coating. You can find panko in the Asian food section of larger grocery stores. Instead of using lots of oil, a quick spray of oil is all that’s needed.
For the dredging batter, this recipe combines all the ingredients to help the breadcrumbs stick better than the traditional separate flour and egg dredging. This method is less messy and works well to keep the chicken juicy. The batter’s consistency comes from milk, while mayonnaise adds flavor and oil, helping the breadcrumbs cook more like they were deep-fried. Garlic powder and Italian seasonings can be added for extra taste, but they are completely optional.
To make the Oven Baked Chicken Schnitzel, follow these steps: First, cut each chicken breast in half horizontally to create two thin pieces, giving you four thin steaks total. Place the chicken smooth side up, press down firmly, and slice horizontally through the thicker side. Don’t worry if one piece is uneven; it’s all part of the process.
Would you try making this Oven Baked Chicken Schnitzel at home?
Sources:
Source: RecipeTin Eats, by Nagi