Description
This Crispy Chicken Schnitzel recipe features tender chicken cutlets coated in seasoned Panko breadcrumbs, baked alongside flavorful roasted green beans and baby red potatoes. Finished with fresh lemon juice, capers, and parsley, this dish delivers a perfect balance of crispy texture and vibrant flavors, ideal for a satisfying family dinner.
Ingredients
Vegetables
- 16 ounces green beans, trimmed and cut into thirds
- 12 ounces baby red potatoes, quartered
- 2 teaspoons minced garlic
- ½ teaspoon Kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Chicken Schnitzel
- 2 whole (8 ounces each) boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- ¼ teaspoon Kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 large egg, beaten
- ¾ cup seasoned Panko breadcrumbs
- Olive oil spray, for baking
Finishing
- ½ medium lemon
- 4 lemon wedges, for serving
- 1 tablespoon capers, drained
- ½ tablespoon chopped fresh Italian parsley
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Lightly spray an 18×13-inch rimmed sheet pan with olive oil spray to prevent sticking and aid in roasting.
- Prepare Vegetables: In a large bowl, toss together the trimmed green beans, quartered baby red potatoes, olive oil, minced garlic, Kosher salt, and freshly ground black pepper until evenly coated. Spread the vegetables in a single layer on one side of the prepared sheet pan.
- Roast Vegetables: Roast the vegetables in the preheated oven for about 20 minutes until they are partially cooked and starting to soften.
- Prepare Chicken Cutlets: While vegetables roast, pat the chicken breasts dry with paper towels. Slice each breast horizontally to make 4 thin cutlets in total. Season both sides with Kosher salt and freshly ground black pepper.
- Set Up Dredging Station: Arrange three shallow dishes: one with all-purpose flour, one with beaten egg, and one with seasoned Panko breadcrumbs to coat the chicken cutlets in sequence.
- Coat Chicken: Dredge each cutlet first in flour, shaking off excess; then dip into the beaten egg, allowing excess to drip off; finally, press into the Panko breadcrumbs until completely coated. Place breaded cutlets on a clean plate.
- Add Chicken to Pan: Remove the pan of vegetables from the oven. Stir the vegetables and push them to one side of the pan to free up space. Arrange the breaded chicken cutlets in a single layer on the empty side of the sheet pan, spacing them evenly. Lightly spray the tops of the cutlets with olive oil spray to help crisp the coating during baking.
- Bake Chicken and Finish Vegetables: Return the pan to the oven and bake for about 15 minutes until the chicken is golden brown and cooked through, and the potatoes are tender when pierced with a fork.
- Broil for Crispiness: Switch the oven to the broil setting. Broil the chicken cutlets for 1 to 2 minutes, watching closely to achieve a lightly browned and crispy topping.
- Garnish and Serve: Remove the pan from the oven. Squeeze the juice of half a lemon over the roasted vegetables. Top the chicken schnitzel with capers and sprinkle with chopped fresh Italian parsley. Serve immediately with lemon wedges on the side for extra brightness.
Notes
- For extra crispiness, ensure the chicken cutlets are evenly coated with Panko and lightly sprayed with olive oil before baking.
- You can substitute baby red potatoes with Yukon gold or fingerling potatoes if preferred.
- If you want to prepare ahead, you can bread the chicken cutlets a few hours in advance and keep them refrigerated until ready to bake.
- Watch the chicken carefully during broiling to avoid burning the breadcrumbs.
- Seasoned Panko breadcrumbs can be made by mixing plain Panko with dried herbs and spices of your choice, such as paprika or garlic powder.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Method: Baking
- Cuisine: German
