This chicken schnitzel recipe provides a healthier twist on the classic Austrian dish, using chicken breast and baking it in the oven instead of frying. The dish is a great source of protein and can be part of a balanced diet. The herbs and spices used add flavor without the need for excess salt or fat. Overall, this recipe offers a tasty and healthier alternative to traditional fried schnitzel, while still providing the same satisfying crunch and flavor.
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
Set up a breading station by placing the flour in a shallow dish, whisking the eggs in another shallow dish, and combining the panko breadcrumbs, Parmesan cheese, 1 teaspoon of salt, and 1/4 teaspoon of black pepper in a third shallow dish. Coat each chicken breast in flour, shaking off any excess, then dip in the egg mixture, and finally coat in the breadcrumb mixture, pressing the crumbs onto the chicken to ensure they adhere
Place the breaded chicken on a baking sheet lined with parchment paper or a lightly greased wire rack set over a baking sheet.
Spray the chicken with cooking spray or brush with a little vegetable oil to help them brown and crisp up in the oven
Bake for 18-20 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).
Serve the chicken schnitzel hot with lemon wedges and your favorite side dishes.