This oven-baked chicken schnitzel brings a healthy twist to a family favourite.
Makes: 3 servings. Left overs can be added to a tasty sandwich with salad the next day.
- 1/2 tablespoon olive oil, or as desired
- 3 chicken breasts, cut in half lengthwise (butterflied)
- 1/2 cup all-purpose flour
- 1/2 tablespoon paprika
- 1 eggs, beaten
- 1 cups seasoned bread crumbs
- 1/2 large lemon, zested
- salt and ground black pepper to taste
Step 1 – Preheat oven to Preheat oven to 220°C (425°F). Line a large baking tray with baking paper and drizzle baking paper with olive oil. Place tray in preheated oven.
Step 2 – Flatten chicken breasts so they are all about 1cm thick. Season chicken with salt and pepper.
Step 3 – On one large plate mix together the flour and paprika. In a shallow bowl, beat the eggs with a little salt and pepper. On a separate large plate mix together the bread crumbs and lemon zest.
Step 4 – Dip each piece of chicken in the flour mixture, then egg, and then bread crumbs until evenly coated. Set aside in 1 layer on a clean plate.
Step 5 – Carefully remove the hot baking tray from oven and place chicken on the tray with at least 1cm between portions. Drizzle a little more olive oil over each piece of coated chicken.
Step 6 – Bake in the preheated oven for 8 to 10 minutes. Turn chicken and continue baking until the crumb is lightly browned and the chicken fully cooked. Serve with boiled potatoes, steamed carrots and wilted greens.