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Crispy Baked Chicken Schnitzel

Baked Chicken Schnitzel

One of our all-time family favourite recipes is this Crispy Baked Chicken Schnitzel. I love buying free-range chicken breast on special and making a batch of these delicious chicken schnitzels to freeze for a rainy day. I’ve included a few tips in the recipe to get that crispy coating evenly golden all over, while ensuring the chicken doesn’t dry out. The kale slaw and potato wedges make perfect accompaniments to these chicken schnitzels, but you can pair them with whatever salad you like.

Can you bake chicken schnitzel?

Yes, you can use an oven to cook schnitzel. The result is a super crispy chicken schnitzel the whole family will love.

How long does it take to cook chicken schnitzel?

This particular recipe is for baked chicken schnitzel and takes 15 minutes.

Can you make chicken schnitzel ahead of time?

Yes, prepare the chicken schnitzels through step 6. You can refrigerate them for up to 3 days, or freeze them in an airtight container for up to 6 weeks.

To freeze, store the chicken in a large container with baking paper between each layer to keep it from sticking together. Thaw completely in the fridge overnight and cook as per the recipe.

How long does chicken schnitzel keep as leftovers?

Refrigerate the cooked chicken schnitzel for up to 3 days.

Print
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Baked Chicken Schnitzel

Crispy Baked Chicken Schnitzel

  • Total Time: 60 mins
  • Yield: 4 1x

Ingredients

Units Scale

Chicken

  • 2 cups panko breadcrumbs
  • 2 large chicken breasts, halved lengthways and pounded to an even thickness
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup plain/all-purpose flour
  • 2 eggs, whisked

Potato Wedges

  • 8 large potatoes, cut into wedges (peeled or skin left on)
  • 1 tsp paprika (regular, not smoked)
  • 1 tsp salt
  • 2 tbsp olive oil

Kale Slaw

  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/2 cup carrots, grated or julienned
  • 1/2 cup kale, finely shredded
  • 1/2 cup frozen corn kernels or tinned corn kernels
  • 1 spring onion/scallion, finely chopped
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

To serve

  • Aioli, lime wedges and coriander/cilantro sprigs (optional)

Instructions

Chicken 

  1. Preheat the oven to 220°C/425°F (200°C fan). If you’re making the wedges, you’ll want to start them first.

Wedges

  1. Preheat the oven to 220°C/425°F (200°C fan).
  2. Arrange the potatoes on a baking tray so they are flat and not overlapping (use two if needed). Sprinkle with the paprika, salt and pepper. Drizzle with olive oil and use your hands to coat evenly. 
  3. Bake for 45 minutes or until crisp and golden, turning once halfway through. 

Kale Slaw 

  1. Combine the ingredients in a large bowl and toss to combine.

Notes

MAKE AHEAD

Prepare the chicken schnitzels through step 6. Refrigerate for up to 3 days or freeze in an airtight container for up to 6 weeks. To freeze, store the chicken in a large container with baking paper between each layer to keep it from sticking together. Thaw completely in the fridge overnight and cook as per the recipe. 

LEFTOVERS

Refrigerate cooked chicken schnitzel for up to 3 days.

 

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Chicken, baked chicken
  • Method: baking
  • Cuisine: German

Keywords: Chicken Schnitzel, baked Chicken Schnitzel

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