Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Servings: 6 | Yield: 6 servings
I love every bite of this Chicken Schnitzel. Make sure to toast the sides, it’s the best! You would want to taste the lemon each bite because it is simply amazing so make sure to squeeze it in. Serve this with fried rice or just simply bread to make a nice sandwich. By the way, try adding cheese on top and you’ll see. Thank me later!
1 tablespoon olive oil, or as desired
6 eaches chicken breasts, cut in half lengthwise (butterflied)
1 pinch salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 large eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested
Step 1: Ready the oven and preheat to 220 degrees C or 425 degrees F.
Step 2: Arrange a line of aluminum foil in a large baking sheet then drizzle a generous amount of olive oil over the foil.
Step 3: Put the prepared baking sheet into the preheating oven.
Step 4: Place the chicken breasts on a clean plate and lightly press them to flatten into 1/4-inch thickness. Season with salt and pepper to taste.
Step 5: On a large plate, add in the flour and paprika. Whisk until well mixed.
Step 6: In a medium shallow bowl, add in the eggs. Season with salt and pepper then whisk until well mixed.
Step 7: In another large plate, combine bread crumbs and lemon zest.
Step 8: Dip each chicken into the flour mixture, egg mixture, and bread crumbs mixture.
Step 9: Arrange the dipped chicken breasts into the baking sheet. Drizzle olive oil over the chicken breasts.
Step 10: Place the baking sheet into the preheated oven and bake for 5 to 6 minutes or until cooked through.
Step 11: Remove from the oven. Serve and enjoy!
You can season your bread crumbs or use panko instead.
Per Serving: 382.7 calories; protein 33.1g 66% DV; carbohydrates 40.2g 13% DV; fat 9.1g 14% DV; cholesterol 127mg 42% DV; sodium 809.8mg 32% DV.
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