Baked Chicken Schnitzel Recipe
Thin pieces of chicken are coated in a zesty lemon breading and baked in this quick and easy baked chicken schnitzel recipe.
Quite good. I didn't have lemon to zest, so I substituted lemon pepper for the pepper and zest. Panko crumbs were a timesaver. Be sure the baking sheet is truly hot before taking it out of the oven and put the chicken immediately into the hot oil if you want it to brown.
I've been making chicken breasts like this for all my married life. I'm now 70! The only thing different is the lemon sext. I tried it and it's good. I sometimes pop the chicken in 'homemade' buttermilk. It's 1% milk with a good squeeze of fresh lemon juice
Delicious! My kids typically don't like meat that is breaded and scrape it off but not with this dish. We all loved it as written. Definitely a keeper. I served it with mashed potatoes and steamed green beans. Family said the meal was better than the schnitzel at our favorite german restaurant.
My chicken breasts were thicker so not sure if thats why the breading didn't stick as well ? But very good. Yes I will try it again. Love finding a simple recipe and having all the ingredients in my kitchen!!
Great recipe. Unfortunately I had run out of eggs at the time of making so used milk instead and repeated flour and egg/milk dipping (double dipped). This worked as it created a 'glue' for the breadcrumbs to stick to.
Delicious! Moist and crunchy!
I love schnitzel but not the smell of grease in my house. This recipe solved the problem. I followed the recipe except I used a crushed a stack of Ritz crackers instead of bread crumbs. Timing for baking was right on. Served with lemon slices. Thank you for providing me a schnizel recipe that won’t stink up my house!