Sheet-Pan Chicken Schnitzel
Sheet-Pan Chicken Schnitzel
Ingredients
- 4 chicken breasts, boneless, skinless, sliced thinly
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon salt, or to taste, divided
- 1/2 teaspoon black pepper, or to taste, divided
- 4 lemon wedges, for serving
- 2 tablespoons fresh parsley, chopped, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the chicken breasts by placing each thinly sliced piece between two sheets of plastic wrap. Using a meat mallet, pound the chicken until it is about 1/4 inch thick.
⏱️ 10 min
- 3
Set up your breading station. In the first shallow dish, combine the all-purpose flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In the second shallow dish, beat the 2 large eggs. In the third shallow dish, place the breadcrumbs, drizzle with 2 tablespoons of extra virgin olive oil, and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix the breadcrumbs thoroughly to distribute the oil and seasonings.
⏱️ 5 min
- 4
Dredge each chicken slice first in the seasoned flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 3 min
- 5
Next, dip the floured chicken into the beaten egg, allowing any excess to drip off.
⏱️ 3 min
- 6
Finally, coat the chicken thoroughly in the seasoned breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well to all surfaces. Place the breaded chicken pieces on the prepared baking sheet, ensuring they are in a single layer and not overlapping.
⏱️ 4 min
- 7
Bake in the preheated oven for 15 to 20 minutes, or until the chicken is perfectly golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
⏱️ 20 min•🌡️ 400
- 8
Serve the Sheet-Pan Chicken Schnitzel immediately, garnished with fresh lemon wedges and chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet-Pan Chicken Schnitzel
- 4 chicken breasts, boneless, skinless, sliced thinly
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon salt, or to taste, divided
- 1/2 teaspoon black pepper, or to taste, divided
- 4 lemon wedges, for serving
- 2 tablespoons fresh parsley, chopped, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the chicken breasts by placing each thinly sliced piece between two sheets of plastic wrap. Using a meat mallet, pound the chicken until it is about 1/4 inch thick.
⏱️ 10 min - 3
Set up your breading station. In the first shallow dish, combine the all-purpose flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In the second shallow dish, beat the 2 large eggs. In the third shallow dish, place the breadcrumbs, drizzle with 2 tablespoons of extra virgin olive oil, and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix the breadcrumbs thoroughly to distribute the oil and seasonings.
⏱️ 5 min - 4
Dredge each chicken slice first in the seasoned flour, ensuring it's fully coated. Shake off any excess flour.
⏱️ 3 min - 5
Next, dip the floured chicken into the beaten egg, allowing any excess to drip off.
⏱️ 3 min - 6
Finally, coat the chicken thoroughly in the seasoned breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well to all surfaces. Place the breaded chicken pieces on the prepared baking sheet, ensuring they are in a single layer and not overlapping.
⏱️ 4 min - 7
Bake in the preheated oven for 15 to 20 minutes, or until the chicken is perfectly golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
⏱️ 20 min•🌡️ 400 - 8
Serve the Sheet-Pan Chicken Schnitzel immediately, garnished with fresh lemon wedges and chopped parsley.
⏱️ 2 min