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Chicken schnitzel is a breeze to make in the oven. Plus, this method uses less oil and has easier cleanup. The breaded chicken breasts are baked until golden and crispy on the outside, yet they're still tender and juicy on the inside. Serve schnitzels with lemon wedges and a German-style potato salad.

Recipe Summary

20 mins
10 mins
30 mins

Think you can't make chicken schnitzel without frying? Think again! This baked recipe imitates that deep-fried feel without using a ton of oil. All you need is to employ a couple simple hacks — heat the pan beforehand and drizzle the chicken with olive oil twice.

What Is Schnitzel?

Schnitzel, which originated in Eastern Europe, is a thin slice of meat that is breaded and fried. You can make it with chicken, pork, veal (wiener-schnitzel), and other types of meat. The word "schnitzel" comes from the German word "schnitt," which means "cut."

Baked Chicken Schnitzel Ingredients

Here's what you'll need to make crispy chicken schnitzel in the oven: 

Unlike traditional schnitzel, this recipe isn't deep-fried in oil. However, you'll still need to grease the pan with a little olive oil — it'll add flavor and keep the chicken from sticking. 

Chicken breasts are cut in half lengthwise and flattened with a meat mallet until they're about ¼-inch thick. 

All-purpose flour works with the eggs and seasoned bread crumbs to make a crunchy, crispy breading. 

Paprika lends a smoky flavor to this chicken schnitzel recipe. 

Two whole eggs hold the breading together and helps it stick to the chicken. 

Seasoned Bread Crumbs
You can use store-bought bread crumbs or make your own seasoned bread crumbs at home. 

Lemon Zest
The zest of one lemon adds brightness and citrusy flavor to the crunchy breading. 

How to Make Chicken Schnitzel 

You'll find the full recipe below, but here's a brief overview of what you can expect when you make this chicken schnitzel:

Prepare the Pan

Line a baking sheet with foil drizzled with olive oil. Place the pan in the preheated oven to ensure the pan is hot before the meat even touches it — this will ensure that the breading gets extra crispy during cooking. 

Prepare the Chicken

Pound the chicken breast halves with a meat mallet until they're about ¼-inch thick. Season the chicken with salt and pepper. 

Prepare the Breading and Dredge

Make the breading with flour, paprika, eggs, bread crumbs, and lemon zest. Dredge the chicken in the bread crumb mixture. 

Cook and Serve

Remove the baking sheet from the oven. Arrange the chicken in a single layer on the pan, then drizzle with more oil. Bake the chicken for five or six minutes. Flip and continue to cook until the chicken is no longer pink. An instant-read thermometer inserted into the center should read at least 165 degrees F.

What to Serve With Chicken Schnitzel 

Chicken schnitzel pairs well with just about anything, from French fries to steamed broccoli. If you need a little inspiration, though, try one of these delicious German-inspired sides:

Explore our entire collection of Side Dish Recipes

How to Store Chicken Schnitzel

Store leftover cooked chicken schnitzel in an airtight container in the fridge for up to three days. Reheat in the microwave or in the oven. 

Can You Freeze Chicken Schnitzel?

Yes, you can freeze baked chicken schnitzel. Let cooked chicken schnitzel cool completely, then wrap each piece individually in storage wrap. Wrap again in aluminum foil for added protection. Freeze for up to three months. Thaw in the fridge and reheat in the oven or microwave.

Allrecipes Community Tips and Praise

"I made this and it had to be the most tender and juicy chicken I've ever had," raves Hannah O. "I never had a chicken schnitzel before but this was absolutely amazing! I would definitely make it again."

"Made this tonight for dinner, and it was delicious," says kitsuneluvuh. "Only changes were a dash of garlic powder in the flour mixture, and some minced garlic in the egg mixture."

"I know that when I make chicken like this, I will hear no complaints from the husband or the kids," according to Allrecipes Allstar Kim's Cooking Now. "I only had unseasoned bread crumbs on hand, so I just threw in some seasoning of my own (garlic powder, onion powder, dried oregano and dried basil). I loved the method of putting the olive oil on the baking sheet and then drizzling more on top and then baking rather than frying."

Editorial contributions by Corey Williams


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.

  • Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.

  • Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.

  • Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.

  • Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.

  • Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


You can also use panko or season your own bread crumbs.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

383 calories; protein 33.1g; carbohydrates 40.2g; fat 9.1g; cholesterol 127mg; sodium 809.8mg. Full Nutrition