Maureen's Chicken Schnitzel Lite
Maureen's Chicken Schnitzel Lite is a deliciously healthier spin on the classic comfort dish, perfect for busy weeknights or casual gatherings. This recipe swaps heavy frying for a guilt-free baked or lightly pan-fried approach, while infusing each bite with bold flavors from a zesty Greek yogurt marinade spiked with lemon, garlic, and smoked paprika. The juicy chicken cutlets are coated in a wholesome blend of whole wheat breadcrumbs and a touch of Parmesan, delivering irresistible crunch and savory goodness. Quick and easy to prepare in under 40 minutes, this lighter schnitzel pairs beautifully with a vibrant salad or roasted veggies. Garnished with fresh parsley, it’s a tasty way to elevate dinnertime while keeping it nutritious. Keywords: healthy chicken schnitzel, oven-baked chicken schnitzel, low-fat breaded chicken recipe.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 120 grams plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 grams whole wheat breadcrumbs
- 30 grams finely grated Parmesan cheese
- 1 as needed olive oil spray
- 1 tablespoon fresh parsley (optional, for garnish)
Directions
Step 1
Place the chicken breasts on a cutting board. Slice each breast in half horizontally to create two thinner cutlets. Cover with plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin (about ¼ inch thick).
Step 2
In a medium bowl, mix together the plain Greek yogurt, lemon juice, garlic powder, smoked paprika, salt, and black pepper.
Step 3
Add the chicken cutlets to the bowl with the yogurt mixture, ensuring all pieces are evenly coated. Let marinate for at least 10 minutes (or up to 1 hour in the refrigerator for more flavor).
Step 4
In a shallow dish, mix the whole wheat breadcrumbs and grated Parmesan cheese.
Step 5
Remove each marinated chicken cutlet from the yogurt mixture, allowing any excess to drip off. Dredge the chicken in the breadcrumb and Parmesan mixture, pressing gently to coat evenly on both sides. Set each prepared cutlet on a plate.
Step 6
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil. Alternatively, preheat a non-stick skillet over medium heat.
Step 7
If baking, lightly spray the breaded chicken cutlets with olive oil spray and place them on the prepared baking sheet. Bake for 18-20 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature of 75°C/165°F).
Step 8
If pan-frying, spray the skillet with olive oil and cook each cutlet for about 4-5 minutes per side, until golden and cooked through. Add oil spray as needed to avoid sticking.
Step 9
Garnish the chicken schnitzel with freshly chopped parsley, if desired, and serve immediately with your favorite side dishes, such as a fresh salad or roasted vegetables.
Nutrition Facts
| Serving size | (646.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1246.7 |
| Total Fat 30.5g | 0% |
| Saturated Fat 12.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 337.8mg | 0% |
| Sodium 3942.7mg | 0% |
| Total Carbohydrate 96.0g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 9.0g | |
| Protein 148.8g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 513.7mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1489.9mg | 0% |
Source of Calories