Baked Chicken Schnitzel

1. 1

   Assemble all the ingredients.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over the foil. Place the baking sheet in the oven as it heats.

3. 3

   Meanwhile, set the chicken breasts between 2 sheets of plastic wrap on a sturdy, flat surface. Pound them firmly with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and black pepper.

4. 4

   Mix the flour and paprika in a shallow bowl. In a second shallow bowl, whisk the eggs, salt, and black pepper together. In a third shallow bowl, combine the bread crumbs and lemon zest.

5. 5

   Dredge 1 piece of chicken in the flour and shake off the excess. Dip it into the beaten egg, lifting to let excess egg drip back into the bowl. Press it into the bread crumbs to coat both sides. Place the breaded chicken, without stacking, on a plate. Repeat with the remaining chicken.

6. 6

   Take the baking sheet out of the oven. Arrange the chicken in a single layer on the hot baking sheet and drizzle more olive oil over each piece.

7. 7

   Bake in the preheated oven for 5 to 6 minutes. Flip the chicken and continue baking until the centers are no longer pink and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

• Calories 536.69 kcal High
• Protein 64.59 g Good Source
• Carbs 46.8 g Moderate
• Total Fat 9.84 g Moderate
• Saturated Fat 1.95 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 218.74 mg High
• Sodium 1135.08 mg High
• Fiber 5.61 g Good Source
• Sugar 4.13 g Moderate
• Added Sugar 3.4 g Moderate
• Calcium 130.48 mg Moderate
• Iron 5.25 mg Good Source
• Potassium 215.9 mg Low Source
• Vitamin A 18.65 mcg_rae Low Source
• Vitamin C 7.66 mg Low Source
• Vitamin D 0.59 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Wheat 🌾
• Gluten