Oven-Baked Chicken Schnitzel

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the flour on a flat plate.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   On another flat plate, mix the crumbs with the garlic, paprika, salt and black pepper.

To assemble

1. 4
   Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Place the cutlets between two sheets of plastic wrap and pound with a meat mallet to an even thickness of ½–1 cm.

   ⚙ Pound to an even thicknessMeat malletPlastic wrap

   💡Even thickness is the secret: a cutlet that's thick on one side and thin on the other comes out dry at the edge and raw in the middle.

   💡Pound gently from the center outward: the goal is even thickness, not the thinnest possible cut, and torn meat dries out as it cooks.
3. 6
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
4. 7
   Arrange in a baking pan, drizzle a little oil over the top and bake 30 minutes, flipping halfway through, until the schnitzel is golden and crisp.

   Baking panOven

   💡In the oven the coating browns only where there's oil: drizzle or spray oil over the whole surface, and bake on parchment paper, not in a crowded pan.