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Baked Chicken Schnitzel Fingers
Baked Chicken Schnitzel Fingers
Classic DishSchnitzel
Prep: 15 min • Cook: 20 min. Healthier and quicker, these chicken schnitzel strips are baked until crisp, offering a family-friendly alternative. Ideal for a light meal or appetizer.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Preparation
- 1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease with olive oil spray.
- 2Set up three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, paprika, salt, and pepper.
- 3Pat the chicken strips dry with paper towels. Dredge each strip first in flour, shaking off any excess.
- 4Dip the floured chicken strips into the beaten eggs, ensuring they are fully coated.
- 5Finally, press the egg-coated strips into the panko mixture, making sure they are well-covered. Place coated strips onto the prepared baking sheet.
Cooking
- 1Lightly spray the tops of the coated schnitzel fingers with olive oil spray for extra crispiness.
- 2Bake for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the breadcrumbs are golden brown and crisp.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 15 g |
| Carbs | 25 g |
Tips
- For an extra crispy coating, lightly toast the panko breadcrumbs before using them.
- Ensure the oven is fully preheated to 200°C (400°F) for optimal baking results and crispiness.
- Serve immediately with your favorite dipping sauces like ketchup, mustard, or a creamy aioli.
