Oven Baked Chicken Schnitzel

Recipe video above. Using the tried-and-loved method from Truly Crunchy Baked Chicken Tenders, these oven-baked schnitzels really are golden and crunchy all over, without overcooking the chicken inside! It's also pretty great that you can pull 4 hot schnitzels out of the oven rather than frying one-by-one.The trick is to toast the panko in the oven first (effortless!), then use an extra-strong egg-and-flour dredge so the crumbs stick well, and bake for just 13 minutes in a hot oven. Marinate the chicken in the egg mixture if you can for extra flavour and juiciness. But it's still worth making if you don't!

⏱️ Total: 38 mins 🔪 Prep: 15 mins 👨‍👩‍👧‍👦 Yield: 4 servings 🏷️ Main course
Oven Baked Chicken Schnitzel

Ingredients

  • 2 x ~300g/8oz chicken breast
  • 2 1/2 cups panko breadcrumbs
  • 3/4 tsp cooking salt / kosher salt
  • Olive oil spray
  • 1 large egg ((~50 - 55g/2oz each))
  • 2 tbsp mayonnaise (, full-fat (Note 2))
  • 2 tbsp flour (, plain/all-purpose (or gluten-free))
  • 1 tbsp milk (, any fat %, dairy or non-diary)
  • 1/2 tsp Italian seasoning ((optional))
  • 1/2 tsp garlic powder ((optional))
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper
  • Salt flakes or fleur de sel (, for sprinkling)

Instructions

  1. Pound chicken to 0.8cm / 1/3". Spray panko with oil, bake 10 min at 200°C/390°F (180°C fan) until deep golden. Whisk dredge, coat chicken (optional 1 - 24 hr marinade), coat in panko, place on rack, spray with oil. Bake 13 min 220°C/425°F (200°C fan).
  2. Pound (Note 3) - Place the chicken cut side down, cover with a sheet of plastic, baking paper or Go-Between. Pound gently with the smooth side of a meat mallet or a rolling pin to even thickness - 0.8cm / 1/3" thick.
  3. Dredge - Mix the Dredge ingredients in a bowl. Add chicken and turn so each piece is coated.
  4. Optional marinade - Cover and marinade for 1 hour, up to 24 hours, if you can. Otherwise, proceed with the recipe.
  5. Preheat the oven to 200°C/390°F (180°C fan-forced).
  6. Toast - Line a tray with paper and spread the breadcrumbs on. Spray generously with oil (blow from a distance to avoid blowing the panko off!). Bake 12 minutes, stirring halfway, or until deep golden - this will be the colour of your schnitzel (it will not colour more when baked).
  7. Transfer - Use the paper to transfer the panko in a shallow dish large enough to crumb the schnitzel. Add salt and mix.
  8. Increase heat - Turn the oven up to 220°C/425°F (200°C fan). We want it nice and hot when the schnitzels go in!
  9. Spray rack - Place a rack on a tray (I use the same panko toasting tray). Spray well with oil.
  10. Crumb - Pick up a piece of chicken, letting excess Dredge drip off, then place in the panko. Sprinkle panko over the pointy end, use that end to turn the chicken, then press firmly to adhere. Place on the rack (marvel at CLEAN HANDS!!!) and repeat.
  11. Bake for 13 minutes - Spray the top of the chicken with oil spray. Bake 13 minutes - do not flip. The thin chicken will be cooked perfectly, not overcooked and dry, and the panko breadcrumbs will be crunchy and golden all over, including the underside (thanks to the rack).
  12. Serve immediately with a sprinkle of salt flakes! Keep it simple with lemon wedges, or add a side of creamy mash and mushroom or plain gravy. Or make schnitzel rolls with mayo, lettuce and tomato, or Chicken Parmigiana!