We bake this Chicken Schnitzel instead of frying for a fresh and easy take on this classic dinner. Serve with lemon salad and creamy potato salad.
Chicken Schnitzel is a classic dinner but it can sometimes leave you feeling a little… greasy. This baked version still has all the crispy goodness from panko crumbs, but without the greasy aftertaste OR residue on your stovetop. Not to mention the clean up! You don’t have to worry about what to do with cooking oil in this recipe.
You can use this base chicken schnitzel recipe to make katsu chicken, chicken parmigiana, or even a chicken burger, but today, we’re keeping things old school with a classic schnitzel with a creamy potato salad and zingy lemon salad.
Jump to:
Baked Chicken Schnitzel Ingredients
- Baby potatoes
- Egg
- Panko crumbs
- Chicken breast
- Olive oil
- Mint
- Lebanese cucumber
- Lemon
- Greek yoghurt
- Baby rocket
- Salt and pepper
See recipe card for quantities.
How to make Baked Chicken Schnitzel
1. Preheat oven to 200 C and line a baking tray with baking paper.
2. Rinse potatoes and place in a large saucepan, and cover with an inch of water. Place over a medium-high heat until water begins to boil, then set a timer for 10 minutes.
- 400g baby potatoes
3. Beat an egg in a shallow bowl or plate, and add panko crumbs in another.
- 1 egg
- ½ cup panko crumbs
4. Slice chicken breast horizontally through the middle to create 2 thin schnitzels per breast, then dip in beaten egg and panko breadcrumbs. Place on a baking tray, drizzle over oil, sprinkle over salt and pepper and put in the oven for 20 minutes.
TIP: I don’t dip chicken in flour first because we’re not deep frying and the panko crumbs stick well enough to the egg when baked. Also it’s one less plate 🙂
- 2 chicken breasts (700g)
- 1 egg
- ½ cup panko crumbs
- 1 tablespoon olive oil
- Salt and pepper
5. Pick leaves from mint and finely slice half of them. If your child likes cucumber fingers, slice some for them first and set on their plate, then dice remaining cucumber into small pieces. Slice 1 lemon, and juice the other.
- ½ bunch mint
- ½ Lebanese cucumber
- 2 lemons
6. Combine yoghurt, sliced mint leaves and diced cucumber in a large bowl. Hold the salt and pepper.
- 1 cup Greek yoghurt
- ¼ bunch mint
- ½ Lebanese cucumber
7. Potatoes should be cooked by now. Test with a fork and drain in a sieve if ready, then run cold water over to cool them down.
For kids, you can either add them to the yoghurt or set plain potatoes aside on their plates.
For everyone else, add potatoes to the yoghurt and mix through. Top with some mint leaves.
- ¼ bunch mint (reserve some for garnish)
8. Mix a dressing of olive oil, lemon juice, salt and pepper.
- 2 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper
9. Once the chicken has been in the oven for 20 minutes it should be golden (if not, you can blast under the grill for a minute).
To serve kids, slice chicken into fingers and serve with either plain or yoghurt potatoes, and cucumber.
To serve adults, place schnitzels on the plate with yoghurt, potatoes and rocket, with lemon dressing on the rocket. Garnish with lemon slices and remaining mint leaves, and season generously with salt and pepper.
- 60g baby rocket
- 1 lemon
- Remaining mint leaves
- Salt and pepper
Substitutions
- Alternative Protein - You can also use thin veal scallops or white fish.
- Vegetarian - Cauliflower steaks are a good substitute, or firm tofu.
- Gluten Free - You can buy gluten free panko crumbs, or use almond meal or quinoa flakes.
- Dairy Free - Use plant-based yoghurt or use a mixture of mayonnaise and plant milk instead of Greek yoghurt. Alternatively make the dressing a mixture of red wine vinegar and olive oil.
Kid-Friendly Variations
- Option to serve potatoes plain or with a little Greek yoghurt, butter or olive oil instead of the creamy dressing.
- Slice cucumber fingers for your child’s plate.
- Slice chicken into fingers.
- Skip the herbs.
Equipment
You will need an oven, a baking tray, baking paper, a saucepan, a stovetop.
Top tip
When you are coating your chicken, try to only use one hand to dip the chicken into the egg and the panko crumb, and keep the other hand clean. This will limit the mess and you’ll be happy when it’s time to wash your hands - you’ll have a clean hand to turn on the tap 🙂
Recipe
Baked Chicken Schnitzel with Minted Potatoes
Equipment
- Oven
- Baking tray
- Baking paper
- Saucepan
- Stovetop
Ingredients
- 400 g baby potatoes
- 1 egg
- ½ cup panko crumbs
- 2 chicken breasts 700 g
- Olive oil 3 tbsp
- Mint ½ bunch
- ½ Lebanese cucumber
- Lemon 2
- 1 cup Greek yoghurt
- 60 g baby rocket
- Salt and pepper
Instructions
- Preheat oven to 200 C and line a baking tray with baking paper.
- Rinse potatoes and place in a large saucepan, and cover with an inch of water. Place over a medium-high heat until water begins to boil, then set a timer for 10 minutes.400 g baby potatoes
- Beat an egg in a shallow bowl or plate, and add panko crumbs in another.1 egg, ½ cup panko crumbs
- Slice chicken breast horizontally through the middle to create 2 thin schnitzels per breast, then dip in beaten egg and panko breadcrumbs. Place on a baking tray, drizzle over 1 tablespoon olive oil, sprinkle over salt and pepper and put in the oven for 20 minutes.TIP: I don’t dip chicken in flour first because we’re not deep frying and the panko crumbs stick well enough to the egg when baked. Also it’s one less plate 🙂1 egg, ½ cup panko crumbs, 2 chicken breasts, Olive oil, Salt and pepper
- Pick leaves from a half bunch of mint and finely slice half of them. If your child likes cucumber fingers, slice some for them first and set on their plate, then dice remaining cucumber into small pieces. Slice 1 lemon, and juice the other.Mint, ½ Lebanese cucumber, Lemon
- Combine yoghurt, sliced mint leaves and diced cucumber in a large bowl. Hold the salt and pepper.Mint, ½ Lebanese cucumber, 1 cup Greek yoghurt
- Potatoes should be cooked by now. Test with a fork and drain in a sieve if ready, then run cold water over to cool them down. For kids, you can either add them to the yoghurt or set plain potatoes aside on their plates. For everyone else, add potatoes to the yoghurt and mix through. Top with some mint leaves (reserve some for garnish).Mint
- Mix a dressing of 2 tablespoons olive oil, lemon juice, salt and pepper.Olive oil, Lemon, Salt and pepper
- Once the chicken has been in the oven for 20 minutes it should be golden (if not, you can blast under the grill for a minute). To serve kids, slice chicken into fingers and serve with either plain or yoghurt potatoes, and cucumber.To serve adults, place schnitzels on the plate with yoghurt, potatoes and rocket, with lemon dressing on the rocket. Garnish with lemon slices and remaining mint leaves, and season generously with salt and pepper.Mint, Lemon, 60 g baby rocket, Salt and pepper
Leave a Reply