Baked Chicken Schnitzel

Prep: 20 mins Cook: 10 mins Total: 30 mins

Servings: 6

Ingredients

• 1 tablespoon grapeseed oil, or as desired

• 6 chicken breasts, cut in half lengthwise (butterflied)

• salt and ground black pepper to taste

• ¾ cup all-purpose gluten-free flour

• 1 tablespoon paprika

• 2 eggs, beaten

• 2 cups seasoned gluten-free bread crumbs

• 1 large lemon, zested

Directions

1. Step 1 - Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

2. Step 2 - Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.

3. Step 3 - Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.

4. Step 4 - Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.

5. Step 5 - Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).