There’s nothing quite like the satisfying crunch of homemade schnitzel, and this recipe takes it up a notch by pairing it with creamy avocado, fresh basil, and gooey mozzarella. Skip the store-bought versions and enjoy a dish that’s both delicious and easy to make at home.
Gourmet at Home
Bring a touch of gourmet flair to your kitchen with this oven-baked chicken schnitzel. The golden, crunchy coating delivers restaurant-style texture, while the creamy avocado option takes it up a notch with rich, buttery flavour. Elegant yet fuss-free, it’s a recipe that proves you don’t need deep frying to enjoy a truly satisfying schnitzel.
Ingredients
- 500g boneless, skinless chicken breast adjust as needed
- ½ cup flour
- 2 large eggs
- 2 cups breadcrumbs your choice of crumbs
- 1 tbsp paprika
- 1 tsp salt
- oil for frying avocado or vegetable oil
- fresh lemon wedges for garnish
Avo BakeTopping:
- 1 large ripe avocado peeled and sliced
- 12 slices fresh mozzarella cheese
- 12 thick slices of ripe tomato
- a few fresh basil leaves
- 2 tbsps avocado or extra virgin oil
Instructions
Preparing the Schnitzels:
Trim excess fat from chicken breasts. Butterfly each breast by slicing horizontally three-quarters through, then cut into two equal pieces. Place between plastic wrap and pound evenly with a mallet. Set up three bowls: flour, beaten eggs (with 2 tsp water), and a mix of breadcrumbs, paprika, and salt. Heat 1/4 inch of oil in a skillet over medium heat. Coat each piece in flour, egg, then breadcrumbs, pressing lightly. Fry 2-3 minutes per side until golden; drain on a rack and season with salt if needed.
Assembling & Baking:
Preheat oven to 180°C/356°F. Line a baking tray with parchment or non-stick spray. Arrange schnitzels on the tray. Top each with tomato, mozzarella, avocado, and basil; drizzle with oil. Bake for 15 minutes, then grill until cheese melts and turns golden.
Crunchy Chicken Schnitzel with Fresh Avo & Mozzarella
Ingredients
- 500g boneless, skinless chicken breast adjust as needed
- ½ cup flour
- 2 large eggs
- 2 cups breadcrumbs your choice of crumbs
- 1 tbsp paprika
- 1 tsp salt
- oil for frying avocado or vegetable oil
- fresh lemon wedges for garnish
Avo BakeTopping:
- 1 large ripe avocado peeled and sliced
- 12 slices fresh mozzarella cheese
- 12 thick slices of ripe tomato
- a few fresh basil leaves
- 2 tbsps avocado or extra virgin oil
Instructions
Preparing the Schnitzels:
- Trim any tendons or excess fat from the chicken breasts.
- Lay each breast flat on a cutting board and butterfly by slicing horizontally, stopping three-quarters of the way through.
- Open the breast to reveal two halves and slice down the middle to create two equal pieces.
- Place chicken between two layers of plastic wrap and pound evenly with a mallet.
- Set up three bowls: one with flour, one with beaten eggs (mixed with 2 teaspoons of water), and one with breadcrumbs, paprika, and salt.
- Heat oil in a skillet over medium heat (about 1/4 full).
- Coat each piece in flour, then egg, then breadcrumbs, pressing gently to adhere
- Fry schnitzels in batches for 2-3 minutes per side until golden brown. Drain on a wire rack and season with additional salt if needed.
Assembling & Baking:
- Preheat oven to 180°C/356°F. Line a baking tray with parchment paper or non-stick spray.
- Arrange the cooked schnitzels on the tray.
- Top each schnitzel with a slice of tomato, mozzarella, avocado slices, and basil leaves. Drizzle with oil.
- Bake for 15 minutes, then grill until the cheese is melted and golden.
