Sheet-Pan Chicken Schnitzel with Creamy Garlic Herb Sauce

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Cut horizontally into thin cutlets or pound evenly to about 1/4 inch thick)
• kosher salt (To taste, divided between the chicken, breading, and sauce)
• black pepper (To taste)
• 0.5 cup all-purpose flour (For dredging)
• 2 large eggs (Beaten for the egg wash)
• 1.5 cup panko breadcrumbs (Use coarse breadcrumbs for the crispiest coating)
• 0.333 cup olive oil (Mix into the breadcrumbs; reserve additional oil for drizzling the sheet pan if needed)
• 2 cloves garlic (Finely grated or minced, for the sauce)
• 0.5 cup mayonnaise (Base of the creamy sauce)
• 0.25 cup sour cream (For the sauce)
• 1 tbsp fresh lemon juice (For balancing the sauce)
• 2 tbsp fresh herbs (Finely chopped; use parsley, dill, chives, or a combination)
• 1.5 lb asparagus, broccolini, or chopped cabbage (Optional side vegetable; use one vegetable or a mixture)
• 2 tbsp olive oil for vegetables (For drizzling the optional vegetables)

Steps

1. 1

   Position racks in the upper and lower thirds of the oven and preheat it to 425°F (215°C). Line a large rimmed sheet pan with parchment paper or lightly oil it. If roasting vegetables, prepare a second sheet pan.

2. 2

   Prepare the chicken by slicing each breast horizontally into thin cutlets. If the pieces are uneven, place them between sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch. Season both sides with salt and black pepper.

3. 3

   Set up three shallow bowls: place the flour in the first, beat the eggs in the second, and combine the panko breadcrumbs with the olive oil in the third. Stir until the breadcrumbs are evenly moistened and lightly coated with oil, then season them with salt and pepper.

4. 4

   Dredge each chicken cutlet in flour, turning to coat both sides. Shake off the excess flour so the coating remains thin.

5. 5

   Dip the floured chicken into the beaten eggs, turning to coat completely. Let excess egg drip back into the bowl.

6. 6

   Press the chicken into the oiled breadcrumbs, turning and gently pressing so crumbs adhere to both sides. Arrange the breaded cutlets in a single layer on the prepared sheet pan, leaving space between them for air circulation.

7. 7

   If using vegetables, place them on the second sheet pan, drizzle with olive oil, and season with salt. Spread them out in a single layer.

8. 8

   Bake the chicken at 425°F (215°C) for about 10 minutes, until the undersides are beginning to brown and the chicken is nearly cooked through.

9. 9

   Carefully turn each schnitzel with tongs or a thin spatula. Return the pan to the oven and bake for another 7 to 10 minutes, until the breadcrumbs are deep golden and crisp and the thickest part of the chicken reaches 165°F (74°C).

10. 10

    Roast the vegetables alongside the chicken for about 10 to 15 minutes, depending on the vegetable, until tender and lightly browned. Check them early so they do not overcook.

11. 11

    While the chicken bakes, stir together the mayonnaise, sour cream, garlic, lemon juice, and chopped herbs in a small bowl. Season with salt and black pepper to taste. Add a small splash of water if needed to make the sauce spoonable.

12. 12

    Serve the chicken schnitzel immediately while crisp, spooned or drizzled with the creamy garlic herb sauce and accompanied by the roasted vegetables.

Notes

The provided page excerpt does not include the author's complete ingredient list or detailed instructions; quantities and technique beyond the excerpt are reconstructed estimates. The excerpt specifically recommends asparagus, broccolini, or chopped cabbage as optional vegetables roasted on a second sheet pan at 425°F (215°C) for approximately 10–15 minutes. For best texture, serve the schnitzel immediately and keep the sauce off the breading until serving.

Nutrition per serving

• main
• chicken
• schnitzel
• sheet-pan
• baked
• crispy
• European
• family-friendly