Baked Chicken Schnitzel

• 1 tablespoon olive oil, or as desired


• 6 chicken breasts, cut in half lengthwise (butterflied)


• salt and ground black pepper


• 3/4 cup all-purpose flour


• 1 tablespoon paprika


• 2 eggs, beaten


• 2 cups seasoned bread crumbs


• 1 large lemon, zested

1. Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.


2. Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.


3. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.


4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.


5. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).