Oven Baked Chicken Schnitzel

Love your Chicken Schnitzels, but don't love the way it sits heavily in your stomach? Try this version, where you get all the flavour, without the oily after-taste!


10 chicken tenderloins
1 egg plus 1 tablespoon water, beaten
1 cup panko bread crumbs (or almond meal)
2 tablespoons sweet paprika
1 tablespoon garlic powder
Sea salt and pepper, to taste


Preheat oven to 160 degrees. Line a tray with baking paper and set aside.

Place panko bread crumbs, paprika, garlic and seasoning in a bowl and mix to combine. In a separate bowl beat your egg and water.

Place your chicken tenderloin in the egg mixture and coat both sides. Allow excess egg to drip off and then place tenderloin into panko crumbs and pat lightly until all the chicken is covered.

Place chicken on prepared tray. Once all chicken pieces have been prepared, bake in oven for 15-20 minutes until the chicken is cooked through. Chicken will need to be turned half way through cooking.

Serves 5


Keren is the founder of Vital Assurance, and hopes to bring to you her passion for healthy eating and living.