Crispy Chicken Schnitzel with Herb-Brown Butter

Crispy Chicken Schnitzel with Herb-Brown Butter

3 Reviews
From: EatingWell Magazine, May/June 2014

This healthy recipe for crispy chicken schnitzel involves coating the chicken breasts with fresh whole-wheat breadcrumbs and oven “frying” using a mist of olive oil cooking spray instead of frying in lots of oil. Serve on a bed of mixed greens or with mashed potatoes.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 8-ounce boneless skinless chicken breasts, trimmed
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • ¼ cup white whole-wheat flour
  • 2 large eggs, beaten
  • 1 lemon
  • 2 cups fresh whole-wheat breadcrumbs
  • Olive oil cooking spray
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • ¼ cup chopped fresh herbs, such as dill, parsley and chives


  • Active

  • Ready In

  1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
  2. Cut chicken breasts in half horizontally. Cover with a large piece of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even ¼-inch thickness. Sprinkle the chicken with ¼ teaspoon each salt and pepper.
  3. Place flour in one shallow dish and eggs in another. Zest lemon and combine the zest with breadcrumbs in a third shallow dish. (Slice the lemon for serving; set aside.) Coat both sides of the chicken in the flour, shaking off any excess, then dip in egg. Coat on both sides with the breadcrumbs, pressing to help them stick. Place the chicken on the prepared baking sheet. Coat on both sides with cooking spray.
  4. Bake the chicken until golden brown and no longer pink in the center, 10 to 12 minutes.
  5. Meanwhile, melt butter in a small saucepan over medium-high heat. Cook until just beginning to brown, about 2 minutes. Add oil and shallot; cook for 30 seconds more. Remove from heat; add herbs and the remaining ¼ teaspoon each salt and pepper. Serve the chicken with the herb sauce and lemon slices.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 cutlet & 1 Tbsp. sauce
  • Per serving: 320 calories; 15 g fat(6 g sat); 2 g fiber; 16 g carbohydrates; 29 g protein; 27 mcg folate; 140 mg cholesterol; 2 g sugars; 1 g added sugars; 479 IU vitamin A; 7 mg vitamin C; 71 mg calcium; 2 mg iron; 487 mg sodium; 321 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat, ½ medium fat meat, 2 fat

Reviews 3

September 11, 2018
profile image
By: Lauren Wilson
This is amazing! It is so delicious! It doesn't make enough sauce tho. But other then that we put carrots with it. It was amazing!
January 10, 2015
profile image
By: EatingWell User
Delicious Schnitzel This was a great change from our usual chicken. I'm not usually a big fan of chicken, but this schnitzel was fantastic! I like a lot of lemon, so I added some additional lemon juice to the sauce (making it more like a meuniere). I liked that they were crispy but still moist -- even after reheating! This dish was a real winner!
May 19, 2014
profile image
By: EatingWell User
Quick, easy, and satisfying The chicken would be good with any pan sauce, but the herb, brown butter sauce was very nice. We inadvertently used dry whole-wheat breadcrumbs, rather than fresh, but we'll intentionally use dry next time we make this dish because the schnitzel turned out so pleasantly crispy.
More Reviews