BAKED CHICKEN SCHNITZEL
As the summer heat gives way to cool autumn breezes, so ebb my cravings for light salads and water ice. Forget pumpkin spice— I want chicken noodle soup and spinach lasagna and all manner of hearty foods as cozy as the snuggly sweaters I can’t wait to wear.
And now that I’m thinking of hearty food, you know what I’m in the mood for?
One of the last German restaurants I went to was in Germany a couple years back with one of my best friends Ellie. During our European adventure, we took a day trip to Aachen, a border-town with a long tradition of spas that can be traced back to the Romans.
While we didn’t spend the day lounging around in a spa pool, we did indulge in a little lunch. After our unsuccessful attempt to buy breakfast at a credit card compatible establishment other than McDonald’s, we were practically giddy to come across a restaurant with an inexpensive lunch buffet special that took Visa.
Unfortunately, I have yet to find a German restaurant anywhere nearby to satisfy my stateside schnitzel craving.
It was time to get cooking.
This Baked Chicken Schnitzel is packed with flavor without you having to worry about packing on the pounds. Swap out the usual french fries for crispy oven baked potatoes or a classic vinegar-based German potato salad. This time I went for sweet boiled carrots and garlic spaetzle.
(And becauseI don’t have a spaetzle maker, we’ll just say it was rustically shaped garlic spaetzle. Very rustically shaped spaetzle.)
BAKED CHICKEN SCHNITZEL
Author: Allspice & Ally
Recipe Type: Chicken
Bake Time: 12 minutes
In the mood for some healthier hearty food? This chicken schnitzel can be made in a flash, even though it’s not flash fried.
3 chicken breasts
3/4 cup white whole wheat flour
1 tablespoon paprika
1 cup seasoned breadcrumbs
1/2 cup panko
Salt and pepper
Lemony Sour Cream Ingredients
1/4 cup fat-free sour cream
1/2 tablespoon lemon juice
- Place two aluminum foil-lined baking trays with olive oil in a 425°F oven for ten minutes.
- While the baking trays are heating, butterfly the chicken breasts and lay on a sheet of plastic wrap. Cover with another sheet of plastic wrap. Pound the chicken to about 1/4” thickness and season both sides with salt and pepper.
- In a plate or shallow bowl, mix the flour with 1/2 tablespoon of paprika.
- On another plate, add breadcrumbs with 1/2 tablespoon of paprika.
- Beat eggs in a bowl.
- Dredge chicken in flour, dip in egg wash and then coat in breadcrumbs.
- Arrange chicken on the heated baking trays and bake for six minutes.
- Remove from oven, drizzle the top of the chicken with olive oil and flip over.
- Bake for another five to six minutes until the breading is lightly browned and the center registers at least 165°F.
- Transfer the chicken onto a paper towel covered wire cooling rack until ready to serve.
- For the Lemony Sour Cream, whip lemon juice with the zest of a quarter lemon into the sour cream. Serve alongside the chicken with lemon wedges.
Pairs Well With
* Cut each chicken breast down the center where butterflied for more reasonable portion sizes. Although it’s technically half a chicken breast, it’s plenty! (My mother and I couldn’t even finish that amount the last two times I made chicken schnitzel for dinner.)
* If you’re reheating leftovers, microwave the chicken first and then pop it in a toaster oven to crisp the exterior again.
* Not in a sour (cream) mood? Top the schnitzel with mushroom gravy, mustard sauce or a fried egg.
* To recreate the dish photographed above, serve Baked Chicken Schnitzel along with spaetzle, boiled carrots, potato salad, sour cream and a lemon wedge. Add a homemade coconut-oatmeal-raisin cookie if you’re feeling crazy.