Baked Chicken Schnitzel

01Method

1. 1

   Preheat the oven to 425°F (220°C). Line a large baking sheet with aluminum foil and drizzle it with olive oil. Place the sheet in the oven while it preheats.

2. 2

   Put the chicken breasts between two sheets of plastic wrap and pound them to about ¼-inch thickness using the flat side of a meat mallet. Season both sides with salt and pepper.

3. 3

   Set up three shallow bowls: mix the flour and paprika in the first, whisk the eggs with salt and pepper in the second, and combine the bread crumbs with lemon zest in the third.

4. 4

   Coat each piece of chicken in the flour mixture, shaking off any excess. Then dip it into the egg wash, letting the extra drip off, and finally press it firmly into the bread crumbs to coat both sides evenly. Set breaded pieces aside on a plate in a single layer.

5. 5

   Carefully remove the hot baking sheet from the oven. Lay the breaded chicken pieces flat on the sheet without overlapping and drizzle a little more olive oil over the top of each piece.

6. 6

   Bake for 5–6 minutes, then flip each piece and continue baking for another 5–6 minutes until the coating is golden and the internal temperature reaches at least 165°F (74°C).