- Jewish Learning
Schnitzel is a family favorite. However, I don’t love that it is fried, and I don’t love that I have to stand over the stove cooking it in batches. This oven-baked schnitzel recipe solves both of those problems, and the addition of pesto really takes the flavor to another level. You can serve it for Shabbat lunch, but please do yourself a favor and taste a piece as it comes out of the oven. It’s crispy perfection.
2 cups golden seasoned breadcrumbs
2 pounds chicken breast cutlets, butterflied
nonstick cooking spray, such as Glicks Cooking Spray
Preheat the oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with Gefen Parchment Paper and set aside.
To prepare the dredging station, arrange three large, shallow dishes side by side. Pour the flour into the first dish and season with a small amount of salt and pepper. Crack three eggs into the second dish and whisk until smooth. Add the pesto to the eggs and stir until combined. Pour the breadcrumbs into the third dish.
Lay the first butterflied chicken breast in the flour, patting down to ensure that the flour sticks to the chicken. Flip the breast over and repeat with the other side until the chicken is evenly coated with flour. Transfer the floured breast to the egg mixture, ensuring that the egg evenly coats both sides of the chicken. Transfer to the breadcrumbs and evenly coat on all sides. Set the coated chicken on the baking sheet.
Repeat step three with the remaining chicken until each piece is coated in the flour, egg mixture, and breadcrumbs, and make sure the coated chicken are evenly spaced on the baking sheet. Spray the top of each piece of chicken with a generous amount of cooking spray. This will help the chicken crisp in the oven.
Baking the chicken for 15 to 20 minutes, until the outside is crispy and the internal temperature reaches 165 degrees Fahrenheit on an instant-read thermometer. Serve warm or at room temperature.
Recipe excerpted with permission from Quick Prep Kosher Cookbook (Rockridge Press, 2022).
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