Name: Baked Chicken Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Eastern European
Ingredients: 1 tablespoon olive oil, or as desired; 6 chicken breasts, cut in half lengthwise (butterflied); salt and ground black pepper to taste; 0.75 cup all-purpose flour; 1 tablespoon ground paprika; 2 large eggs, beaten; 2 cups seasoned bread crumbs; 1 large lemon, zested

Ingredients

6 serv.

1 tablespoon olive oil, or as desired
6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
0.75 cup all-purpose flour
1 tablespoon ground paprika
2 large eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested

Instructions

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1 Gather all ingredients.
2 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil; drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
3 Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to ¼-inch thickness. Season both sides with salt and black pepper.
4 Combine flour and paprika in a shallow bowl. Whisk eggs, salt, and black pepper together in a second shallow bowl. Combine bread crumbs and lemon zest in a third shallow bowl.
5 Dredge 1 piece chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
6 Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot baking sheet; drizzle more olive oil over each piece.
7 Bake in the preheated oven for 5 to 6 minutes. Flip chicken; continue baking until no longer pink in centers and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
8 Serve and enjoy.