Want that perfect schnitzel crunch without all the extra oil and heaviness of frying?

I’ve got you covered!

Everyone loves a good chicken schnitzel, but getting it perfectly thin, golden, and crunchy takes a little technique. Today, I’m showing you how to make the BEST oven-baked chicken schnitzel with a few simple tips and tricks that make all the difference!

And trust me, once you try making it this way, you might never go back to frying!

Ingredients
– Thinly sliced chicken breast
– Regular breadcrumbs (60%)
– Panko breadcrumbs (40%)
– Eggs (for egg wash)
– Salt
– Black pepper
– Garlic powder
– Chipotle pepper (for a little kick)

Instructions

1. Preheat your oven to 450°F on convection.
2. Combine regular breadcrumbs and panko in a 60/40 ratio and spread evenly on a baking sheet.
3. Toast the breadcrumbs in the oven for approximately 5 minutes until golden.
4. Pound the chicken breasts thin and even between sheets of plastic wrap.
5. Season the toasted breadcrumbs with salt, black pepper, garlic powder, and a little chipotle pepper.
6. Dip each piece of chicken into the egg wash, shake off the excess, and coat generously with the seasoned breadcrumbs. No flour needed!
7. Arrange the coated chicken on a wire rack placed over a baking sheet. This allows hot air to circulate underneath and prevents the bottom from getting soggy.
8. Bake at 450°F on convection for approximately 15–20 minutes, flipping after 8–10 minutes, until golden and cooked through to an internal temperature of 165°F.

Give this recipe a try and let me know what you think in the comments! Are you team fried schnitzel or team oven-baked?

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Thanks for watching, and as always, L’chaim!

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