Flavored chicken schnitzels – made in the oven (without frying)

These oven-baked chicken schnitzels are a lighter take on the classic, without compromising on taste or texture. Made from tender chicken breast and coated in a crispy, flavorful crust, they’re deliciously golden on the outside and juicy on the inside, all without a drop of frying oil. Perfect for a wholesome lunch or dinner, these schnitzels are proof that comfort food can be both tasty and guilt-free.

What more could you ask for?

Ingredients (for 6–8 schnitzels):

• 4–5 boneless, skinless chicken breasts
• A few sprigs of fresh parsley
• 150–180 g butter
• 2 large eggs
• 1 cup flour
• Zest of 1 lemon
• 1 small head of garlic
• Salt + pepper
• 300–350 g plain/classic breadsticks (grissini)

Preparation:

In a food processor, combine the grated lemon zest (make sure it’s organic or thoroughly washed with a kitchen sponge and a bit of dish soap), finely chopped parsley, softened butter, peeled and chopped garlic, salt, pepper, and the broken breadsticks. Blend everything together until you get a uniform, aromatic crumb mixture.

Rinse the chicken breasts thoroughly. If they’re very thick, you can slice them in half to make thinner cutlets. On one side of each piece, make a few small shallow cuts to help tenderize the meat. Wrap each piece in cling film and pound it as thin as possible using a meat mallet. If you don’t have one, a rolling pin, small saucepan, or any sturdy kitchen tool will do the trick 😄. Repeat this process for all the chicken pieces; they should be thin so the schnitzels cook evenly and stay tender. Avoid leaving them thick, as they won’t turn out as well.

Preheat the oven to 240°C (465°F).

In a bowl, crack the eggs and whisk them lightly with a fork. Take each piece of meat one at a time, first dipping it into the beaten eggs, then coating it with flour, and finally pressing it into the prepared breadcrumb mixture spread out on a large plate or platter. Make sure each piece is well coated with the crumbs. Then, wrap the coated meat in foil and gently pound it again with the meat mallet to help the breadcrumbs adhere firmly to the meat.

As you prepare each schnitzel, place it on a baking tray lined with parchment paper. Once all are ready, bake them in the preheated oven for 15 minutes.

They’re incredibly tasty and full of flavor, perfect to enjoy alongside a fresh salad or your favorite side dish.

If you try the recipe, let me know how you liked it! 😊

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