Oven Baked Chicken Schnitzel
Enjoy perfectly crispy and golden chicken schnitzel without the mess or the extra oil of deep frying.
recipesbynani.comIf you love a classic schnitzel but want to skip the oily mess, this recipe is for you. The secret to getting that beautiful golden crunch is to toast your panko breadcrumbs in the oven before they ever touch the chicken. This ensures they look and taste amazing without needing to leave the chicken in the oven long enough for it to dry out.
I love using a simple dredge made with mayonnaise and seasonings, which acts as a quick marinade to keep every bite juicy and tender. It is much easier than the traditional three step flour, egg, and crumb process, and it keeps your hands clean while you work.
🧺 Ingredients
- 2 large chicken breasts, halved horizontally to make 4 thin cutlets
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 1/2 cups panko breadcrumbs
- Cooking oil spray
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit.
- 2
Place the chicken pieces between sheets of plastic wrap and pound them until they are an even 1/3 inch thickness.
- 3
Spread the panko breadcrumbs onto a baking sheet and spray them generously with oil. Bake for 10 minutes, stirring halfway, until they are deep golden brown. Remove and let them cool in a shallow dish.
- 4
In a large bowl, whisk together the mayonnaise, milk, garlic powder, Italian herbs, salt, and pepper. Add the chicken pieces and turn to coat them thoroughly in the mixture.
- 5
Press each piece of coated chicken into the toasted panko breadcrumbs, ensuring they are well covered on all sides.
- 6
Place the breaded chicken on a parchment lined baking sheet and spray the tops lightly with a bit more oil.
- 7
Bake for 13 minutes until the chicken is cooked through and the crumbs are crunchy and golden.
💡 Tips
Serve these warm with a squeeze of fresh lemon, a side of potato salad, or a crisp green garden salad. If you have leftovers, store them in an airtight container in the fridge for up to two days and reheat them in a hot oven to bring back that signature crunch.
Made this recipe? Let us know how it went.
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