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Chicken Schnitzel with Arugula and Lemon

This baked version on a classic schnitzel tastes just as good, especially served straight from the oven.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
458 calories per serving


> 2 cups gluten-free panko bread crumbs
> 4 large eggs
> 4 chicken breast cutlets
> cooking spray
> 1 (5 oz) bag baby arugula
> 1 lemon


Preheat oven to 450°F. Set the panko in a large shallow bowl with salt, and pepper. Mix to combine. In a separate bowl, beat the eggs. On the countertop, place chicken breasts between layers of plastic wrap and pound with a mallet or rolling pin, until breasts are about ¼-inch thick.
Dip each chicken breast first in the egg mixture, then the panko, patting well so that the crumbs adhere. Spray a baking sheet liberally with cooking spray, arrange breaded cutlets on top, and then spray tops of cutlets liberally with cooking spray. Bake chicken for 15 min., flipping once, until done.
Divide arugula among 4 plates, and cut the lemon into wedges. Top arugula bed with schnitzels, garnish with lemon wedges, and serve.

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