Prepare to be amazed by a lighter take on a beloved classic that doesn’t skimp on flavor or that satisfying crunch! Imagine a perfectly golden, crispy chicken cutlet, oven-baked to perfection, drizzled with a tangy, light, and creamy lemony herb yogurt sauce, all designed to fit seamlessly into your healthy eating plan. This Oven-Baked Crispy Chicken Schnitzel recipe offers the comforting deliciousness of traditional schnitzel but with significantly less fat and fewer calories, creating a guilt-free, protein-packed meal that feels indulgent. Perfect for a weeknight dinner when you’re craving something special yet wholesome, a fantastic way to enjoy comfort food while staying on track with your goals, or when you simply want a delicious, easy-to-make meal, this recipe is sure to become a new favorite. You won’t believe it’s baked and not fried!
Prep Time: 20 mins
Total Time: 40-45 mins (includes baking time)
Servings: 4
Ingredients:
For the Oven-Baked Crispy Chicken:
- 2 Large Boneless, Skinless Chicken Breasts, (about 1-1.25 lbs total), halved horizontally to make 4 thinner cutlets
- ¼ cup Whole Wheat Flour
- 1 Large Egg, lightly beaten with 1 tbsp water
- 1 cup Whole Wheat Panko Breadcrumbs
- 1 tbsp Grated Parmesan Cheese
- 1 tsp Dried Italian Herb Blend
- ½ tsp Garlic Powder
- ½ tsp Paprika
- Salt
- Freshly Ground Black Pepper
- Olive Oil Spray
For the Lemony Herb Yogurt Sauce:
- ¾ cup Plain Non-Fat Greek Yogurt
- 1 tbsp Fresh Lemon Juice
- 1 tbsp Fresh Dill, finely chopped (or 1 tsp dried dill)
- 1 tbsp Fresh Parsley, finely chopped, plus more for garnish
- ½ tsp Dijon Mustard
- Pinch Garlic Powder
- Salt
- Freshly Ground Black Pepper
- 1-2 tbsp Water or Unsweetened Almond Milk, to reach desired consistency
For Serving:
- Lemon Wedges
- Fresh Parsley, chopped for garnish
Instructions:
- Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a wire rack set inside a baking sheet (for extra crispiness). Lightly spray the parchment or rack with olive oil spray.
- Prepare Chicken Cutlets: Place chicken cutlet halves between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or a rolling pin, pound the chicken to about ¼-inch thickness. Season both sides of the chicken cutlets lightly with Salt and Pepper.
- Set Up Breading Station: You’ll need three shallow dishes. In the first dish, place the Whole Wheat Flour. In the second dish, place the Beaten Egg mixture. In the third dish, combine the Whole Wheat Panko Breadcrumbs, Grated Parmesan Cheese, Dried Italian Herbs, ½ tsp Garlic Powder, Paprika, and a pinch of Salt and Pepper. Mix the breadcrumb mixture well.
- Bread the Chicken: Working with one cutlet at a time, dredge it in the flour, ensuring it’s lightly coated on all sides, and shake off any excess. Dip it into the egg mixture, allowing any excess to drip off. Finally, press the cutlet firmly into the breadcrumb mixture, coating both sides thoroughly.
- Arrange on Baking Sheet: Place the breaded chicken cutlets in a single layer on the prepared baking sheet, ensuring they are not overlapping. Lightly spray the tops of the chicken cutlets with olive oil spray.
- Bake the Chicken: Bake for 15-20 minutes, flipping the chicken cutlets halfway through, until they are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
- Prepare the Lemony Herb Yogurt Sauce: While the chicken is baking, prepare the sauce. In a small bowl, whisk together the Plain Non-Fat Greek Yogurt, Fresh Lemon Juice, Chopped Dill, Chopped Parsley, Dijon Mustard, and Pinch Garlic Powder. Season with Salt and Pepper. Thin with a little Water or Unsweetened Almond Milk, one tablespoon at a time, until your desired consistency is reached.
- Rest and Serve: Once cooked, let the chicken rest for a couple of minutes before serving.
- Plate and Garnish: Serve the Oven-Baked Crispy Chicken Schnitzel warm, drizzled with the Lemony Herb Yogurt Sauce, and garnished with extra Fresh Parsley and Lemon Wedges on the side for squeezing. Enjoy your delicious and healthy meal!
Recipe Notes:
- Achieving Crispiness: For the crispiest baked chicken, using a wire rack on the baking sheet allows air to circulate around the cutlets. Panko breadcrumbs also contribute significantly to the crunch.
- Even Pounding: Pounding the chicken to an even ¼-inch thickness ensures it cooks quickly and evenly, preventing some parts from drying out while others are still cooking.
- Don’t Overcrowd the Pan: Ensure the chicken cutlets are in a single layer on the baking sheet without touching. This helps them crisp up properly. Cook in batches if necessary.
- Sauce Consistency: Adjust the amount of water or milk in the yogurt sauce to make it as thick or thin as you prefer. Taste and adjust seasonings as needed.
- Alternative Cooking Method – Air Fryer: If you have an air fryer, you can cook these at 375°F (190°C) for about 10-12 minutes, flipping halfway, until golden and cooked through.
- Serving Suggestions: This healthier schnitzel pairs wonderfully with a large green salad, steamed green beans, roasted asparagus, or a side of quinoa for a complete, balanced meal.
- Herb Variations: Feel free to experiment with other dried herbs in the breading, like thyme or rosemary. For the sauce, chives would also be a lovely addition.
- Make it Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free panko breadcrumbs for a gluten-free version.
- Storage and Reheating: Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven or air fryer at 350°F (175°C) until warmed through and crispy. The sauce is best served chilled or at room temperature.
There you have it – an incredibly crispy, flavorful, and satisfying Oven-Baked Chicken Schnitzel that’s perfect for a healthy yet indulgent-feeling meal! This recipe will quickly become a favorite for its simplicity and its delicious, lighter profile. We hope you enjoy this fantastic dish! Happy baking!
