No breading stations required — this oven-baked schnitzel tastes like it was fried!
Schnitzel has become a beloved staple in many homes, even though its roots are Viennese rather than specifically Jewish. That doesn’t matter when everyone at the table reaches for a crispy, hot cutlet. From picky toddlers to hungry students, schnitzel is a crowd-pleaser.
Over the years I’ve experimented with nearly every coating imaginable — panko, soft or crunchy breadcrumbs, matzah meal, gluten-free crumbs, crushed chips, corn flakes — and while many work, I keep coming back to panko-style crumbs for their superior crunch.
I’ve been making schnitzel since childhood, but I always disliked the traditional process: the multiple bowls, the greasy smell, and the time spent standing at the stove. Two changes transformed my routine:
- I switched from frying to baking in the oven, and learned a few tricks so the result is just as crisp and flavorful as fried schnitzel.
- I developed a one-bowl method out of necessity — a quick, low-mess way to coat the chicken. It worked so well that I use it every time now.
A video of this oven-baked method went viral on Instagram, and thousands of people have tried it with great feedback.
A few practical tips for best results: always use a sturdy metal cookie sheet rather than a disposable pan so the cutlets crisp properly. As soon as the pieces come out of the oven, flip them while the oil is still sizzling. Let them rest on the pan for a minute, then transfer to a wire rack so they don’t steam and lose their crunch. If you don’t have a rack, arrange the cutlets on their sides in a 9×13 pan rather than stacking them.
When reheating, warm the schnitzel loosely covered just until heated through; overheating will dry it out and tight coverings will make the crust soggy.
This schnitzel pairs perfectly with oven-baked fries or a crisp salad. It can also be frozen in small portions for convenience, though freezing may soften the crust slightly — still handy for quick meals or packed lunches. Note: this one-bowl technique works best for moderate batches; making too many cutlets at once reduces the effectiveness of the coating.
Crispy One-Bowl Oven-Baked Chicken Cutlets
Ingredients
- 1½ lbs. chicken cutlets (approx.), sliced thin
- ¼ cup flour
- 1 egg, beaten
- 1½ -2 cups bread crumbs (panko recommended)
- Oil, for pouring on the pan
Instructions
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Preheat oven to 400℉.
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Place chicken pieces in a single large bowl.
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Add the flour and toss to coat the cutlets evenly.
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Add the beaten egg and mix well so each piece is coated. It may feel sticky — that’s normal.
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Sprinkle about 1 cup of breadcrumbs over the chicken and toss gently. Add more crumbs until the pieces are well coated. Use any crumbs left at the bottom of the bowl to cover any bare spots.
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Place the coated cutlets on a well-oiled, sturdy metal cookie sheet.
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Bake for 25 minutes — no flipping required while baking.
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As soon as the cutlets come out of the oven, flip them so the bottom crisps, leave for a minute, then transfer to a wire rack or stand them on their sides in a pan to drain excess oil and stay crisp.
Notes
Recipe by Faigy Murray
4 servings