This Crispy Oven-Baked Chicken Schnitzel delivers everything you want from the classic dish - golden breadcrumbs, juicy chicken, and bright lemon flavor - without the mess of pan frying. Instead of standing over a skillet, the schnitzel bakes in the oven until perfectly crisp and tender.
It's simple, dependable, and perfect for weeknight dinners. Serve it with a fresh squeeze of lemon and a vegetable side like my Roasted Brussels Sprouts for a balanced meal that feels both comforting and fresh.
Background
Chicken schnitzel has roots in the classic Austrian dish Wiener Schnitzel, traditionally made with veal that's pounded thin, breaded, and fried until crisp. Over time, chicken became a popular and more accessible variation.
This oven-baked version keeps the traditional flavors while simplifying the process. The breadcrumbs crisp up beautifully in a hot oven, creating a lighter take on the classic that still delivers that signature crunch.
It's especially popular for weeknight dinners, casual gatherings, and comfort-food meals when you want something satisfying without a lot of fuss.
Jump to:
Ingredients
This recipe keeps the ingredient list simple while delivering classic schnitzel flavor and texture. Panko breadcrumbs provide extra crispiness, while paprika and garlic powder add subtle seasoning that complements the chicken without overpowering it.
- Boneless skinless chicken breasts
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Garlic powder
- Paprika
- Kosher salt
- Black pepper
- Olive oil or cooking spray
- Lemon wedges
See recipe card for quantities.
Instructions
Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.
Prepare the Chicken
Slice the chicken breasts horizontally to create thinner cutlets. If needed, lightly pound them to an even thickness to ensure even cooking.
Set Up the Breading Station
Prepare three bowls:
- Flour
- Beaten eggs
- Panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper
Bread the Chicken
Dredge each chicken cutlet in flour, then dip it into the beaten eggs, and finally coat it thoroughly with the seasoned breadcrumbs.
Place the breaded chicken on a parchment-lined sheet pan.
Bake
Lightly spray the chicken with olive oil to help it crisp.
Bake at 425°F for 18-20 minutes, until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
💡 Hint:
If you want extra crispiness, place the chicken on a wire rack set over the sheet pan. This allows hot air to circulate around the schnitzel.
Substitutions
- Gluten Free: Use gluten-free flour and gluten-free breadcrumbs.
- Dairy-Free: This recipe is naturally dairy-free.
- Chicken Thighs: Boneless thighs can be used for a juicier schnitzel.
Variations
Parmesan Schnitzel
Add ¼ cup grated Parmesan cheese to the breadcrumb mixture.
Herb Schnitzel
Mix dried parsley or thyme into the breadcrumbs.
Spicy Schnitzel
Add cayenne pepper or chili flakes to the breading.
Briny Schnitzel
Try adding some capers and kalamata olives as a topper!
Equipment
- Sheet pan
- Parchment paper
- Mixing bowls
- Whisk or fork
- Meat mallet (optional for pounding chicken)
- A wire rack placed on the sheet pan can help the schnitzel crisp evenly while baking.
Storage
Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 375°F for 8-10 minutes to restore crispness.
Freezing is possible for up to 2 months, but the coating may lose some texture after reheating.
Top Tip
The key to great schnitzel is thin, evenly sized cutlets. Thinly sliced chicken cooks faster, allowing the breadcrumb coating to turn perfectly golden and crisp.
FAQ
They are very similar. Schnitzel typically refers to a breaded, thinly pounded piece of meat, while a chicken cutlet is simply a thin slice of chicken breast.
Yes. Baking schnitzel at a high temperature (425°F) with a light coating of oil produces a crispy crust without frying.
Usually this happens when the oven temperature is too low or the chicken wasn't lightly oiled before baking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
Recipe
Crispy Oven-Baked Chicken Schnitzel
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil spray or drizzle
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Slice the chicken breasts in half horizontally to create thinner cutlets. Lightly pound them to even thickness if needed.
- Set up a breading station with three bowls. Flour, Eggs (beaten), Panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper
- Dredge each chicken piece in flour, then dip in egg, then coat thoroughly in the seasoned breadcrumbs.
- Place the breaded chicken on the other side of the sheet pan next to the Brussels sprouts.
- Lightly drizzle or spray the chicken with olive oil to help it crisp.
- Bake for 18-22 minutes, until the chicken is golden and crisp and reaches Internal temperature of 165°F
- If needed, broil for 1-2 minutes at the end for extra crispiness.