Baked Chicken Schnitzel

 

I served these with chicken gravy and mashed potatoes.  When done, you can also squeeze some of the fresh lemon on the chicken.  Click here for a print copy via Google Docs

Ingredients:

1 Tbsp. olive oil or as desired.

6 chicken breasts, cut in half lengthwise (butterflied)

Salt and ground pepper to taste.

3/4 cup all-purpose flour

1 Tbsp. paprika

2 eggs beaten

2 cups seasoned bread crumbs

1 large lemon,  zested  (maybe about 1 Tbsp lemon zest more or less to taste)

Directions:

Preheat oven to 425 degrees.  Line a large baking sheet with aluminum foil and drizzle olive oil over the foil.  Place baking sheet in preheated oven.

Flatten chicken breasts with meat tenderizer until they are about 1/4" thick all over.  Season chicken with salt and pepper.

Mix flour and paprika together in large plate or low dish.

Beat eggs with salt and pepper in shallow bowl.

Mix bread crumbs and lemon zest in separate shallow bowl or plate.

Dredge chicken breast 1.  in flour mixture, 2. in egg mix and 3 in bread crumbs.

Lay on separate plate.  Repeat with the rest of the flattened chicken breasts.

Remove preheated baking sheet from oven.  Lay breaded chicken breasts on baking sheet in single layer. and drizzle more olive oil over each piece of coated chicken.

Bake in preheated oven 10-12 minutes.  Flip chicken and continue baking until no longer pink in the center and breading is lightly browned.  (Baking time will vary depending on size of the chicken breasts and how thin they are (mine were not as thin as this recipe recommends so they needs a slightly longer baking time.)