Baked Chicken Schnitzel

Schnitzel is a classic Austrian dish. It is always made from a boneless cut of meat. For weiner schnitzel (which means Viennese Schnitzel) , use boneless veal chops. For pork schnitzel, use boneless pork chops. And for a chicken schnitzel , use boneless skinless chicken breasts.  Classic schnitzel is a breaded meat that is fried. Today’s recipe is a healthier version of chicken schnitzel that uses less oil and is baked in the oven.  It is a tasty main dish that works well for get-togethers too.  (Many thanks to Traude Rostrose at Rostrose for history of schnitzel.)





The boneless, skinless chicken fillets are dredged in flour, eggs, and then seasoned bread crumbs with lemon zest. The lemon zest lifts the coating to the next level in taste.  The schnitzel also is great with squeezed fresh lemon juice.





Baked Chicken Schnitzel

Use organic when available. Serves 6


Baked Chicken Schnitzel

Based on classic chicken schnitzel but made healthier with less oil baked in the oven.
Course Main Course
Cuisine German
Keyword baked chicken schnitzel, chicken, chicken breasts, chicken schniztel
Servings 6


  • 6 boneless chicken breasts cut in half lengthwise (butterflied)
  • 1 to 2 tbsp olive oil
  • salt and pepper to taste
  • 3/4 cup flour
  • 1 tbsp paprika
  • 2 eggs beaten
  • 2 cups seasoned bread crumbs
  • zest of one large lemon


  • Preheat oven to 425 degrees F (220 degrees C)
  • Line a large baking sheet with aluminum foil and spray or drizzle olive oil over foil
  • Place baking sheet in warm oven
  • Season chicken with salt and pepper
  • Mix flour and paprika together on a large plate
  •  Beat eggs in a shallow bowl
  • Mix bread crumbs and lemon zest together on a separate large plate
  • Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate
  • Remove baking sheet from oven and arrange chicken in 1 layer on the sheet
  •  Spray or drizzle a little more olive oil over each piece of coated chicken
  • Bake in the preheated oven for 5 to 6 minutes
  • Flip chicken and continue baking about 5 to 6 minutes until no longer pink in the center and the breading is lightly browned
  • An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
  • Serve with fresh lemon slices or wedges












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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

18 thoughts to “Baked Chicken Schnitzel”

  1. Schnitzel is a staple food here and is what all Israeli kids grow up on. I don’t make it for my boys anymore though, because they say it’s all they get in the army! They appreciate a nice piece of fish when they come home.

    1. that’s fascinating that schnitzel is a staple there – I wouldn’t have guessed that. No matter what dish you like, no one wants to eat it constantly. It’s hard to beat fresh fish though.

  2. My husband loves schnitzel. Boy would he love this recipe. But since I’m vegan and only cook vegan, he have to continue eating schnitzel out.

  3. Dear Carol,
    your dish sounds delicious, I think the combination with lemon zest is very suitable.
    But out of “national pride” I have to disagree with you on one point ?: Schnitzel is NOT a classic German dish. Schnitzel is a classic Austrian dish. And even though I have many German friends and we speak (almost) the same language, Austria is a country of its own… (It was only different in World War II – and that’s probably why it’s so important for us to emphasize the difference …)

    Many legends surround the breaded schnitzel. But there is evidence that the first mention of schnitzel baked in crumbs is in the “Kleines Österreichisches Kochbuch” (Small Austrian Cookbook) from 1798. Later, breaded veal was given the name Wiener Schnitzel (Viennese Schnitzel, i.e. Schnitzel from our capital Vienna ) naturalized. Wiener Schnitzel is the mother of all breaded schnitzels, people like to eat it in Germany, but “we Austrians” invented it ?.

    Nice that you discovered a calorie-saving variant! ?

    Happy Valentine and all the best,

    1. Dear Traude, please, please, please forgive me. I really didn’t mean to share such a falsehood. I have corrected the post and hope you can find a way to forgive. I’ve never been to Europe, but my late brother-in-law’s mother was from Vienna. What a cook! Thanks for putting me straight.

      1. Dear Carol,
        OF COURSE I forgave you immediately 🙂 Austria and Germany are often “lumped together” in US, and we often had to smile during our travels at the friendly people who initially thought and were Germans and – when we clarified it – said : “Oh, Austria, yes! We know the Trapp family!” I think this singing family is more popular in the US than in Austria itself 🙂
        Anyway, thanks for the correction!
        How nice that you were able to get to know Viennese cuisine even in your family circle! Maybe one day you will manage a trip to our country – the cuisine here is really a dream, and the country itself too ;-))
        Best wishes, Traude

        1. What I remember must about Margaret’s cooking is her baking. She thought I was too skinny and baked me pastries. Yum!

    1. I love schnitzel. My late brother-in-law was a great cook and his was great. I also went to a German restaurant (now out of business) close by and they had every kind of schniztel!

  4. This looks delicious!! My husband loves schnitzel, but I don’t think I’ve ever made it at home. How nice that it’s baked instead of fried. I’ve pinned this for future reference.

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