Crispy Oven-Baked Chicken Schnitzel

Gather all necessary components.

Preheat the oven to 425 degrees Fahrenheit. Cover a large baking sheet with aluminum foil and drizzle olive oil over the foil. Place the baking sheet inside the oven as it warms up.

Concurrently, position chicken breasts between two sheets of plastic wrap on a stable surface. Utilize a meat mallet to gently pound the chicken breasts to 1/4-inch thickness. Sprinkle both sides with salt and pepper.

Combine flour and paprika in a shallow dish. Whisk eggs, salt, and pepper together in another shallow bowl. Mix bread crumbs and lemon zest in a third shallow dish.

Dip one piece of chicken into the flour mixture; shake off any excess. Submerge the floured chicken into a bowl of beaten eggs, ensuring excess egg drips back into the bowl. Coat both sides with bread crumbs. Place the coated chicken on a plate, repeating the process for the remaining pieces.

Retrieve the baking sheet from the oven. Arrange the chicken in a single layer on the hot sheet. Drizzle additional olive oil over each piece.

Bake the chicken in the preheated oven for 5 to 6 minutes. Flip the chicken and continue baking until it reaches an internal temperature of at least 165 degrees Fahrenheit, with no pink color remaining in the center and a lightly browned breading.