Introduction
This Baked Chicken Schnitzel offers all the crispy, golden flavor of the traditional fried version — but with less oil and a lighter finish. Tender, juicy chicken coated in a crunchy breadcrumb crust and baked to perfection makes for a healthier, easy-to-make meal that’s perfect for lunch or dinner. Serve it with lemon wedges and a fresh salad for a wholesome, satisfying plate.
Ingredients
2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
Salt and pepper, to taste
½ tsp garlic powder
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (regular or panko for extra crunch)
Olive oil spray or a light drizzle of olive oil
Lemon wedges, for serving
