Etty’s Oven Baked Schnitzel
Serves: 4-6 servings
  • 1 ½ lbs chicken cutlets
For the wet dredge:
  • 3 eggs
  • ½ teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoons mustard
For the crumbs:
  • 1 ½ cups homestyle bread crumbs
  • ¼ cup sesame seeds
  • 1 tablespoon paprika
  • ¼  cup olive oil
  1. Combine the wet dredge ingredients. If time allows, marinate the chicken cutlets in the wet dredge for up to 2 hours.
  2. Preheat the oven to 420⁰F. Line a baking sheet.
  3. Combine crumb ingredients. Bread the cutlets in the crumbs. Line up chicken on a prepared baking sheet.
  4. Spray with oil spray and bake for 15 minutes. Turn schnitzel to other side and bake another 10 minutes or so, until nice and crispy.
Recipe by Between Carpools at