So Many of You Asked for My Hack on Getting Baked Schnitzel

• total time: 17 minutes

Ingredients

2 packs extra-thin chicken cutlets

For the egg wash: 2 eggs, a big tablespoon of mayo, 3 tablespoons soy sauce, 2 teaspoons spicy Dijon mustard, 2 teaspoons hot sauce, salt, and pepper

For the crumbs: extra fine Japanese panko, a little flour, salt, pepper, sweet + spicy paprika, onion powder, garlic powder, and chili flakes

Directions

Lay a big piece of parchment paper on your counter and set up your breading station (got this hack from @sy_in_li — now I can’t make it any other way). One plate for the egg wash and add your crumb mixture right onto the parchment (easy cleanup tip!).

Mix your crumbs with a little flour and all your seasonings.

Dip each cutlet into the egg wash, then coat it in the crumb mixture.

Lay the chicken flat on a lightly oiled, parchment-lined baking tray and spray the top generously with olive oil (don’t let the pieces overlap).

Here’s the trick: freeze the breaded chicken until you’re ready to cook. The longer it freezes, the crispier it will bake! By the time the chicken defrosts in the oven, the crumbs have already started crisping up — giving you that extra-crunchy coating while keeping the inside super juicy.

Don’t want to freeze it? No problem — you can bake it fresh at 400°–450°F, and it’ll still get golden and crispy. Just note that freezing first keeps the inside even juicier!

Bake straight from the freezer (or fresh) for 15–20 minutes, depending on your oven, until perfectly golden brown and crispy.

This recipe also makes the best meal prep — make a few batches at once, keep them frozen, and you’ll always have crispy, crunchy cutlets on hand for sandwiches, salads, wraps, or quick dinners.

Crispy, juicy, and total proof that baked can be every bit as delicious as fried 🧡