If you love chicken schnitzel but don’t want to deal with frying, this baked version is the one to try. Instead of the traditional dredging process, the chicken is marinated in a simple egg-and-yogurt mixture, then coated in breadcrumbs and baked until golden and crisp. It’s lighter, easier, and perfect for those days when you want something hands-off but still satisfying.
This is the version I make when I want schnitzel without the mess of frying. It’s especially useful on busy days or when I’m cooking for a crowd and don’t want to stand at the stove flipping batches.
Over time, this became my go-to “easy schnitzel”—less traditional, but reliable and just as satisfying.
Why you’ll love this recipe
- No frying, no mess
- Lighter but still crispy
- Simple one-bowl marinade
- Great for meal prep
- More hands-off cooking
Ingredients and substitutes
- Chicken breast – Use boneless, skinless chicken breasts and slice them into thin cutlets. The thinner and more even the pieces, the faster they bake and the more tender they stay. You can also use pre-sliced chicken cutlets, but pound them lightly so they are even.
- Eggs – The eggs help the marinade cling to the chicken and give the breadcrumbs something to stick to. They also help create a better crust in the oven.
- Yogurt – Yogurt tenderizes the chicken and keeps it juicy while baking. Use plain yogurt, not sweetened. Greek yogurt also works, but if it is very thick, loosen it slightly so it coats the chicken easily.
- Flour – Instead of dredging the chicken in flour separately, the flour goes directly into the egg-yogurt mixture. It thickens the marinade and helps the panko stick better.
- Garlic powder and onion powder – These add flavor without adding moisture. Fresh garlic can burn in the oven, so powder works better here.
- Salt and pepper – Season both the marinade and the coating properly. Since baked schnitzel does not get the same flavor boost from frying oil, seasoning matters.
- Panko breadcrumbs – Panko gives the best crispy texture for baked schnitzel. Regular breadcrumbs will work, but the coating will be finer and less crunchy.
- Oil spray – This is important. Since we are not frying, the oil spray helps the breadcrumbs turn golden and crisp in the oven. Spray both sides lightly before baking.
Step-by-step: Baked Chicken Schnitzel (No Frying)
1. Prep the chicken cutlets
Slice the chicken breasts horizontally into thin cutlets. Place them between two sheets of plastic wrap or parchment paper and pound them gently until they are even in thickness. This helps the chicken bake evenly and stay tender. Pat the cutlets dry with a paper towel before adding them to the marinade.
2. Marinate the chicken
In a large bowl, whisk the eggs, yogurt, flour, garlic powder, onion powder, salt, and pepper until smooth. The mixture should be thick enough to coat the chicken. Add the cutlets and turn them well so each piece is fully coated. Cover and let the chicken marinate for about 30 minutes.
3. Coat the chicken
Add the panko breadcrumbs to a shallow bowl or tray. Remove one cutlet from the marinade, letting the excess drip back into the bowl. Place it in the panko and press gently so the breadcrumbs stick on both sides. Repeat with the remaining chicken.
4. Bake the chicken
Arrange the coated cutlets on a lined baking tray, leaving space between each piece. Spray both sides lightly with cooking spray. Bake in a hot oven until golden and cooked through, flipping halfway through baking. Serve hot with lemon wedges.
What is the secret to juicy baked schnitzel?
Bake at a high temperature (around 400°F / 200°C) so the coating crisps instead of drying out. Using panko breadcrumbs and a light spray of oil helps mimic the texture of fried schnitzel.
For best results, place the schnitzel on a lined tray or a rack so air can circulate and keep the bottom from getting soggy.
How is this baked recipe different from my pan-fried schnitzel?
This baked chicken schnitzel is not the same recipe as my classic pan-fried chicken schnitzel. The pan-fried version uses a more traditional coating method with flour, egg mixture, and breadcrumbs, then cooks in oil for that classic schnitzel crunch.
This baked version uses a yogurt-egg marinade with flour mixed right in, then panko breadcrumbs for crunch. The yogurt tenderizes the chicken. It is easier, lighter, and made for the oven — perfect when you want schnitzel without standing over a pan.
Baked Crispy Chicken Schnitzel
A lighter take on classic schnitzel, this baked version uses a simple egg and yogurt marinade with panko breadcrumbs for a crisp, golden coating—no frying needed.
Video
Ingredients
- 700 g (1½ lb) Boneless skinless chicken breasts 2 large chicken breast cut into cutlets
- 2 large Eggs
- 120 g (½ cup) Plain yogurt
- 2 tbsp (¼ cup) All-purpose flour
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- ½ tsp Black pepper
- 2 cups Panko breadcrumbs
- Cooking oil spray
- Lemon wedges for serving
Method
- Prep the chicken – Slice the chicken breasts horizontally into thin cutlets. Place them between two sheets of plastic wrap or parchment and pound lightly until even in thickness. This ensures the chicken cooks evenly and stays tender.700 g Boneless skinless chicken breasts
- Marinate – In a large bowl, whisk together the eggs, yogurt, flour, garlic powder, onion powder, salt, and pepper until smooth. Add the chicken cutlets and turn them well so each piece is fully coated. Cover and let marinate for about 30 minutes. This step helps tenderize the chicken and allows the coating to stick without a separate flour dredge.2 large Eggs, 120 g Plain yogurt, 2 tbsp All-purpose flour, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Salt, ½ tsp Black pepper
- Coat – Place the panko breadcrumbs in a shallow bowl. Remove each piece of chicken from the marinade, letting the excess drip off. Coat in the breadcrumbs, pressing gently so they adhere well on both sides. Arrange the coated cutlets on a lined baking tray, leaving space between each piece.2 cups Panko breadcrumbs
- Bake – Preheat the oven to 200°C / 400°F (180°C fan). Lightly spray the tops of the schnitzel with oil, then turn and spray the other side. Bake for 20 to 25 minutes, flipping halfway through, until golden and cooked through. If needed, spray lightly again during baking to help the crumbs crisp up evenly.Cooking oil spray, Lemon wedges
Notes
- Use panko breadcrumbs for the best crisp texture in the oven.
- Do not skip the oil spray—this is what helps mimic the crispiness of frying.
- Keep the chicken thin and even so it cooks at the same rate.
- Do not overcrowd the tray, or the schnitzel will steam instead of crisp.
- Baking time may vary depending on thickness—cook until the chicken reaches 75°C / 165°F internally.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use panko for best crisp texture
- Don’t skip the oil spray
- Keep cutlets thin and even
- Don’t overcrowd the tray
- Bake at high heat
Easy chicken breast recipes
- Crispy Breaded Chicken Breast
- Pesto Chicken Breast Recipe
- Parmesan Crusted Chicken
- Chicken Schnitzel Recipe (Pan-Fried)
- Crispy Chicken Parmesan Recipe
- Chicken in White Wine Sauce
- Creamy Cheesy Chicken Pasta
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Not crispy | No oil spray | Spray before baking |
| Soggy bottom | Crowded tray | Space pieces out |
| Dry chicken | Overbaked | Check earlier |
| Coating falls off | Too much marinade | Let excess drip off |
Frequently asked questions
Yes, baking is a lighter alternative and works well with panko breadcrumbs and a light coating of oil.
Yogurt helps tenderize the chicken and allows the coating to stick without a separate flour dredge
Use panko breadcrumbs, bake at high heat, and spray lightly with oil before baking.
More 30-min chicken recipes
- Air Fryer BBQ Chicken Legs
- Best Chicken Fajitas (30 mins)
- Mediterranean Chicken and Olives
- Chicken Piccata Recipe
- Chicken Francese Recipe
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I usually fry schnitzel, but I really want an oven version for weeknights when I don’t feel like dealing with a pan of oil. Is the coating still properly crisp when baked?
Yes — that’s exactly the point of this version. Follow the coating and baking method in the recipe and give the pieces enough room on the pan so they can crisp rather than steam.