This baked chicken schnitzel is made with chicken breasts and a double breaded coating for an extra crispy crunch! This chicken schnitzel recipe uses matzo meal and almond flour so it’s great to serve for Passover, or any time of the year.
Move an oven rack to the center of the oven, and preheat to 425°F (or preheat air fryer to 375°F.) Line a baking sheet with aluminum foil and place a wire metal cooling rack (that can go in the oven) on top. Grease the metal rack with oil or cooking spray. Set aside.
Begin with setting up your breading station with either two shallow bowls or pie plates. To one of the bowls add the eggs and beat with a fork. To the other bowl mix together the matzo meal, almond flour, 1-¼ teaspoon salt, garlic powder, onion powder, parsley, and lemon zest. Set aside both bowls.
Prep the chicken cutlets: If they are very large, cut each one in half lengthwise. If they are not a uniform thickness (about ¼”-½” thick), use a meat mallet or small heavy pot to pound the chicken to a more even thickness. Then lightly season the chicken on each side with about ¾ teaspoon salt and pepper.
Complete the breading station setup on your counter from left to right: the plate of seasoned raw chicken, the egg bowl, the matzo-meal bowl, and the baking sheet with rack.
Take a piece of chicken and dip it in the egg bowl. Turn it over so both sides are coated. Lift up the chicken piece and allow any excess egg to drip off. Transfer the chicken piece to the matzo meal bowl and press into the crumbs, then turn over the chicken and press into the crumbs. Sprinkle crumbs in any empty areas of the chicken. Repeat with another layer of egg and crumbs so the chicken is double coated on both sides. Transfer the coated piece of chicken to the prepared metal rack.
Repeat above step with remaining pieces of chicken. Be sure to leave about 1 inch between each piece of chicken on the wire rack to allow for airflow for crispy chicken.
Spray both sides of each piece of chicken with cooking spray. Before spraying, I placed a paper towel under the rack to catch excess oil, and then removed the paper before baking.
Bake in the oven for 16-20 minutes or until the chicken registers about 160°F on a meat thermometer (160ºF is usually chef’s preference. 165ºF is recommended by the USDA). If needed, get the chicken coating more golden brown by running each side under the broil for about 1 minute per side. Watch carefully as food browns very quickly in the broiler. Serve warm.
Optional: serve with sprinkled chopped parsley and lemon wedges.
Air fryer directions:
Instead of step 8 above, Bake the chicken in an air fryer on the wire rack/basket at 375°F for 15-17 minutes, flipping halfway through the baking process (and rotating the rack if in a larger air-fryer oven). Be sure to check that the chicken registers 160°F on a meat thermometer to test for doneness. (160ºF is usually chef’s preference. 165ºF is recommended by the USDA).
Notes
How to store: Allow chicken to cool completely before storing in an airtight container in the fridge for up to 3 days. Leftover chicken schnitzel can be served at room temperature in a sandwich on a challah roll or pita. Include lettuce and one of the dipping sauces for a delicious lunch!
How to freeze: freeze in a freezer-safe bag for up to 2-3 months and allow to defrost overnight in the fridge.
How to reheat: Reheat in the oven until warmed throughout, but be careful not to overcook or it will dry out.
Spray the baking rack with nonstick cooking spray to make chicken removal and cleanup easier.
If your chicken cutlets are thick, lay them between 2 pieces of plastic wrap and gently pound them flatter with a meat mallet.
Be sure your parsley is patted dry very well before chopping since we want to ensure it’s very dry when added to the matzo meal. This helps the breading stay crispy.
Don’t skip the double coating! This gives this oven-baked chicken schnitzel the crispiest crust!
If your breading needs a little extra color or crisping, set the tray under the broiler for a minute or two. Just make sure to keep a close eye on it so it doesn’t burn!