Description
Enjoy a healthier take on the classic schnitzel with these crispy baked chicken breasts. Coated in a flavorful mixture of panko breadcrumbs and Parmesan, and baked to golden perfection, this recipe delivers a crunchy exterior and juicy interior without the extra oil from frying.
Ingredients
Chicken
- 4 chicken breasts, pounded thin
Breading
- 1 cup flour
- 2 eggs, beaten
- 2 cups breadcrumbs (panko recommended)
- 1/2 cup Parmesan, grated
- 1 tsp paprika
- Salt & pepper, to taste
Finishing
- Cooking spray
Instructions
- Preheat oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare breading mixture: In a shallow dish, combine the panko breadcrumbs, grated Parmesan, paprika, salt, and pepper. Mix well to evenly distribute the spices and cheese.
- Dredge chicken breasts: Lightly coat each pounded chicken breast first in the flour, shaking off any excess. Then dip into the beaten eggs to cover completely. Finally, press each piece into the breadcrumb mixture until fully coated.
- Arrange on baking sheet: Place the coated chicken breasts on the prepared baking sheet in a single layer, ensuring they are not touching each other. Spray the tops lightly with cooking spray to help them crisp up while baking.
- Bake: Transfer the baking sheet to the oven and bake for 20 to 25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. Internal temperature should reach 165°F (74°C).
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Ensure chicken breasts are pounded to an even thinness for uniform cooking.
- To add flavor, try mixing in dried herbs like oregano or thyme into the breadcrumb mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
