Thin chicken breast cutlets coated in flour, egg and breadcrumbs, then baked, not fried, until crisp and golden. A high-protein main.
Ingredients
Instructions
- 1
Preheat the oven to 200 °C and line a baking tray with parchment paper. Slice the chicken breasts in half horizontally to get 8 thin pieces, then pound them between sheets of plastic wrap to 1 cm thick.
- 2
Season both sides of the chicken with the salt and black pepper.
- 3
Set up three shallow bowls: one with the flour, one with the beaten eggs and one with the breadcrumbs mixed with the paprika.
- 4
Coat each piece first in flour, then in egg and finally in breadcrumbs, pressing well, and arrange in a single layer on the tray.
- 5
Drizzle or brush the olive oil evenly over the schnitzels.
- 6
Bake at 200 °C for 10 minutes, turn and bake for another 10-12 minutes, until golden and crisp on both sides. Rest for 2-3 minutes before serving.
Nutrition
Per serving
| Calories | 438 kcal |
|---|---|
| Protein | 44 g |
| Carbs | 27 g |
| Fat | 17 g |
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