Crispy baked chicken schnitzel served with a side of vegetables

Crispy Baked Chicken Schnitzel

ByCasey Monroe

Why Make This Recipe

Crispy Baked Chicken Schnitzel is a delicious and healthier twist on the traditional fried schnitzel. Baking instead of frying helps reduce the fat and calories, while still delivering that satisfying crispy texture. This recipe is perfect for a family dinner or a casual gathering with friends. Plus, it’s easy to prepare and full of flavor!

How to Make Crispy Baked Chicken Schnitzel

Ingredients:

  • 8 large potatoes, cut into wedges (peeled or skin left on)
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • 2 tbsp olive oil
  • 2 cups (120 g) panko breadcrumbs
  • 2 large boneless, skinless chicken breasts, halved horizontally and pounded to an even thickness
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • ½ cup (75 g) plain (all-purpose) flour
  • 2 eggs, whisked
  • 1 cup (75 g) shredded green cabbage
  • 1 cup (75 g) shredded red cabbage
  • ½ cup (80 g) grated or julienned carrot
  • ½ cup (35 g) finely shredded kale
  • ½ cup (75 g) frozen or canned corn kernels
  • 1 spring onion (scallion), finely chopped
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • Aioli (see note 1 about dairy-free)
  • Lime wedges
  • Coriander (cilantro) sprigs

Directions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the potato wedges with sweet paprika, sea salt flakes, and olive oil. Spread them in a single layer on a baking sheet.
  3. Bake the wedges for about 30-35 minutes or until golden and crispy, flipping halfway through.
  4. While the potatoes are baking, prepare the chicken. Season the chicken breasts with sea salt and black pepper.
  5. Set up a breading station: Place the flour in one plate, the whisked eggs in another, and the panko breadcrumbs in a third.
  6. Dredge each chicken piece in flour, dip it in the egg, and then coat it with panko breadcrumbs until fully covered.
  7. Place the coated chicken on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until golden brown and cooked through.
  8. In a mixing bowl, combine shredded green and red cabbage, grated carrot, finely shredded kale, corn, spring onion, apple cider vinegar, olive oil, sea salt, and black pepper to make a fresh slaw.
  9. Serve the crispy chicken schnitzel with the baked potato wedges and cabbage slaw. Add a dollop of aioli on the side and garnish with lime wedges and coriander sprigs.

How to Serve Crispy Baked Chicken Schnitzel

Crispy Baked Chicken Schnitzel is best served warm. Arrange the chicken schnitzel on a plate alongside the potato wedges and cabbage slaw for a colorful and tasty meal. Don’t forget a few lime wedges and a side of aioli for dipping!

How to Store Crispy Baked Chicken Schnitzel

To store leftovers, let the chicken schnitzel and potato wedges cool completely. Place them in an airtight container in the refrigerator. They should stay fresh for up to 3 days. For best results, reheat them in the oven to maintain their crispiness.

Tips to Make Crispy Baked Chicken Schnitzel

  • Make sure your chicken is pounded to an even thickness to ensure even cooking.
  • For extra crunch, use seasoned panko breadcrumbs or add some grated parmesan cheese to the mixture.
  • If you want a spicier kick, add a pinch of cayenne pepper to the panko breadcrumb coating.

Variation

You can easily customize the slaw by adding other vegetables like bell peppers or radishes. Additionally, feel free to substitute chicken with turkey or even eggplant for a vegetarian option.

FAQs

1. Can I freeze the chicken schnitzel?

Yes, you can freeze the uncooked, breaded chicken schnitzel. Wrap it tightly in plastic wrap or foil and place it in an airtight container. When ready to cook, bake it straight from the freezer, adding a few extra minutes to the cooking time.

2. What can I use instead of panko breadcrumbs?

If you don’t have panko breadcrumbs, you can use regular breadcrumbs instead. Just keep in mind that panko will give you a crunchier texture.

3. Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour and breadcrumbs with a gluten-free flour blend and gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.