Baked Chicken Schnitzel Recipe

Made following recipe exactly, except we didn't flip the chicken and it certainly wasn't soggy. We had great praise from the 56 people to whom we served it. Easy to make. Served with pickled red cabbage, German Spaetzle Dumplings (AR), and my own mushroom gravy, for an excellent Oktoberfest luncheon. Dessert was Deep Dish Brownies (AR) served with a Quick Cherry Sauce.

First off, you need to bake on parchment paper so it won't stick to the pan. Now if you don't want it to smoke drop temperature to 400 and don't use olive oil use a high temp. Oil such as Avocado oil or veg oil.

Quite good. I didn't have lemon to zest, so I substituted lemon pepper for the pepper and zest. Panko crumbs were a timesaver. Be sure the baking sheet is truly hot before taking it out of the oven and put the chicken immediately into the hot oil if you want it to brown.

Excellent!!! We loved this chicken. So much flavour and far less oil than the traditional cooking method. I made this exactly as written and can't think of anything that would improve it. I used Italian seasoned breadcrumbs. Update: I don't know why I waited so long to make this again, so very good. I thought that I had taken out four chicken breasts but after defrosting I discovered that two were pork loin chops. Proceeded with the recipe anyway and I wasn't disappointed. Thanks again Chef V.

Great recipe. I did make a few changes based on our particular taste. I added two tbsp of lemon juice and 1 tsp of garlic salt to the eggs, and sprinkled some freshly grated parmesan cheese to the flipped side of the chicken before I finished baking. It took ten minutes per side to bake as I had 4 large, thick chicken breasts. Came out golden brown and delicious. However, it did take me a full hour to prepare, and another half hour to clean up the mess. I will make this again, but next time I will prepare the chicken earlier in the day and refrigerate it until I'm ready to bake it. That way I can get the mess out of the way before dinner. And, if I'm having guests, I'll have more time to spend with them.

I'm not sure what happened since I followed the recipe exactly, but this was a total flop. It came out soggy; I tried flipping and baking more, but was afraid it would dry out. When my extended baking wasn't doing the trick, I pulled them out and finished them off in an oiled pan. That helped crisp up the outside and I suppose it was less oil in the long run, but kind of defeated the purpose of oven baked!

Tried it several times. Always good. Love the bake hack with the olive oil. People complained about the smoke. Yes, olive oil is a lower heat oil, but it won’t smoke if you heat the oil during the period of heating the oven up and the taking the sheet out once it reaches the temperature and then add the chicken.

The chicken came out nice and crispy, but I used a silicone mat with no oil. Cook time was maybe another minute or so per side. I mixed the egg with flour, seasonings, a little Worchester sauce and some milk in one dish. Plain panko seasoned with garlic and onion powder in a second dish. Hubs really liked it!

I used pork tenderloin instead of chicken and made good old Mid West pork tenderloin sandwiches. The only real change I made was to cook them longer - 10 minutes on each side then added another five on the last flip. I usually fry schnitzel but I didn't want the grease mess and having to clean the stovetop for the next two days (or at least my wife didn't want to clean it). I will use this method again.

Hi this recipe turned out fantastic! A few changes I made: while pre-heating the oven I mixed the breadcrumbs with a bit of oil then put it into the oven to get a deeper golden brown color then after I then mixed it with fresh parsley & basil and lemon juice. I also lightly coated my chicken breasts with some minced garlic and in my egg wash I added dijon mustard . Turned out delicious

I stayed to the recipe fairy close. It was a very good recipe! Very pleased! I had thin sliced chicken which worked well but I’d try the full chicken breasts butterflied. The next time though, I’d use less oil then in the video and not sprinkle oil on top. Some reviews suggest to cook on a rack (which might help). Next I tried not to over salt and pepper the chicken and the eggs (knowing I was using Italian breadcrumbs) but I think I should have added more salt and pepper. Also I might add a little garlic salt to the flour for a little more added flavor but my wife and I really did love what I made! 👍😁 I’ll let you know next time how it was with my changes. Notice the photo there’s only 4 pieces. It smelled so good we ate two of them before I took the pic! 🤣

Excellent!!!! Used pork and decreased temp to 400.

Followed recipe exactly, turned out great. Loved it.

So easy to put together and so much flavor. My family raved and requested this be kept in rotation for a frequently made meal.

Made it with what I had — still perfect.

Easy to make for my family and delicious!!

I had one 1/2 breast to use and decided to try this recipe since I’ve never made Schnitzel before. Butterflied it, and followed the recipe just as it was written. It made kind of a mess but that didn’t surprise me. It’s normal when you bread meat. It was tender and very delicious. I’ve been trying to use new recipes and this one was a hit! Thank you!

This recipe is now a staple in my house.

I found the instructions via the ‘jump to recipe’ which I failed to do earlier. My apologies. Great schnitzel.

It would be better with more seasoned breadcrumbs. And it was a bit messy for this novice cook. But it was moist and tasty.