That’s schnitzel that takes half the time to prepare. This is the easiest and quickest way to get crispy baked chicken schnitzel on the table.
I think that schnitzel must be the all-around favorite dinner. But the only thing that’s better than schnitzel (assuming you’re baking your schnitzel) is fried schnitzel. So why put that schnitzel on a baking sheet instead? Sometimes you want to avoid a frying mess, or don’t want to babysit a pan. This recipe does more than save you the frying time…it saves you the coating time too! Usually, you need to coat the chicken in something first to allow the bread crumbs to stick and then add the crumb coating. Not anymore. This easy schnitzel is a one-step process. Coat and bake. It’s ready faster than you can say dinner done!
Garlic Sesame Schnitzel
That’s easy schnitzel that takes half the time to prepare. This is easiest and quickest way to get crispy baked chicken schnitzel on the table.
Ingredients
- 4 chicken breasts (1 ½ lbs), cut into strips
- 1-1¼ cups homestyle breadcrumbs (such as Osem, or cornflake crumbs)
- ½ cup oil
- ½ cup sesame seeds
- ¾ tsp salt
- dash black pepper
- 4 garlic cloves, crushed
Instructions
- Preheat oven to 425°F.
- Combine bread crumbs, oil, sesame seeds, salt, pepper, and garlic. (If you don’t want to use sesame seeds, add the equivalent amount of bread crumbs.) Place chicken pieces in breadcrumbs mixture, coating chicken well with crumbs.
- Line 2 baking sheets with parchment paper. Place chicken strips on baking sheets, making sure they aren't too close to each other. Bake covered for 10 minutes. Uncover for an additional 10-14 minutes, until edges are golden and chicken is cooked through.
Notes
*If you are using bone-in chicken, remove chicken skin and coat well with breadcrumb mixture. Bake at 375°F uncovered for 1 hour and 15 minutes.
*I like to use Osem’s crumbs, which are golden in color and have a slightly thicker texture.
*You can easily fry this instead of baking. It’s obviously good.
Looking to impress? Try Mongolian Beef for another delicious dinner idea.
Love this idea !! Just what I needed! Can’t wait to try it! Thank u! P.s. Loving the blog
What are the crumbs sticking to? Do I first egg?
No egg! That’s what makes it so easy. The oil mixed with crumbs helps it stick!
I had such a hard time getting my crumbs to stick to my chicken, what did I do wrong? Dipping into oil and then crumbs would have been easier!
Hmm not sure what went wrong. Did you use a different brand breadcrumbs? Perhaps you needed a few more tablespoons of oil.
I used a mix of Jason panko crumbs and Kellog’s corn flake crumbs. I did get it to stick in the end by firmly pressing it on vs. just dredging, and it was a huge hit – 7/8 family members loved it, which is as good as it’s ever going to get! I even breaded another pkg of chicken and froze it to bake in the future, score!
Made these for dinner tonight. So easy and so good!
One son is allergic to sesame
Anything you can suggest I replace it with
Yes, in the recipe we offered a substitute.
I made these , what a cool trick!! They were a little too oily for me … any other way we can use this method with less oil? Would it work with egg??? Thank you so much for good kosher posts!!!
Try with less oil and see how you like it.
Made it today, it was delicious! Thanks again!
Been making this ever since Leah posted the recipe a couple of years back. My kids love it. I also find it difficult to get the crumbs to stick. So what I do is I mix oil w garlic and spices , dip in oil and then dip in bread crumbs. I find this less time consuming then working hard to get the crumbs to stick firmly.
Thanks Leah. Another winning recipe x x
Made this recipe! Was a hit and was so easy to make! Thanks for all ure awesome easy recipes!!
made this and came out great!
quick and easy!
Thanks
Made this for supper last night. Usually, if 3 out of 6 kids eat something, it’s considered a success. EVERY single child (and adult) ate this supper and wanted doubles! That is unheard of in my family! Thanks for the great recipe.
I froze some already breaded. How do I defrost before baking?
Just remove from freezer, let sit 10-15 minutes. Continue with recipe.
These were soo good and best of all so easy to make.
Was just as crispy as if they were fried…
I made this today from the Dinner Done cook book. There you don’t say which brand crumbs so I used Jason panko. Despite adding much more then 1.5 cups crumbs, this was super oily, and never really got brown. (The crumbs that fell to the pan browned, but the chicken is quite pale and oily. (I even tried sticking it under the broiler for a minute). Sorry, I don’t get why this is referred to as a hit in the cook I think I will stick to the smoky shnitzel recipe from this site. Thanks for trying.
Tried it. Didn’t work out. Life to short. Can’t beat frying
My go-to recipe! I use Pereg Panko and frozen garlic cubes. I only make this schnitzel now and always get compliments, not to mention that my family never gets bored of it. Thank you for an amazing recipe!
Best baked recipe ever. Everyone in my family loves. Thanks!
On repeat at my house at least once a month! Everyone loves it!