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 Crispy Baked Chicken Schnitzel
- Total Time: 60 mins
- Yield: 4 1x
Ingredients
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
- Preheat the oven to 220°C/425°F (200°C fan). If you’re making the wedges, you’ll want to start them first.
- Arrange the breadcrumbs on a lined baking tray and spray with olive oil. Bake for 5-8 minutes, stirring halfway, until they are golden. Set aside while you prepare the remaining ingredients.
- Sprinkle the chicken with salt and pepper. Use your hands to ensure the chicken is coated evenly. The salt is what keeps the chicken moist and stops it drying out in the oven, so don’t skip this step!
- Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the toasted breadcrumbs out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl.
- Press both sides of the chicken into the flour, followed by the egg (allowing any excess to drip off) and lastly press the chicken into the toasted breadcrumbs, ensuring all sides are evenly coated. Transfer to a plate.
- Use the baking paper to help shuffle the flour/breadcrumbs into the centre of the baking sheets, ready for the next piece of chicken. Repeat the process.
- Place the chicken on a wire rack (this produces the best results, helping the schnitzel stay crispy all over, but if you don’t have one, you can use a regular baking tray).
- Spray with olive oil and cook for 12-15 minutes or until the chicken is cooked through.
- Serve with wedges and kale slaw or your favourite salad. Accompany with aioli, lime wedges, and coriander sprigs, if desired.
Wedges
- Preheat the oven to 220°C/425°F (200°C fan).
- 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.
- Bake for 45 minutes or until crisp and golden, turning once halfway through.
Kale Slaw
- 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.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Chicken, baked chicken
- Method: baking
- Cuisine: German
