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Oven-Fried Schnitzel with Apricot Dipping Sauce

Oven-Fried Schnitzel with Apricot Dipping Sauce


Do you dream about making schnitzel without all the labor-intensive work? If so, this recipe is for you. There is minimal oil and no frying. Dump the pieces on a pan and bake them. It’s that simple. No need to stand sentry over the boiling oil for fear of splatters and burns. Of course, it’s also healthier.

Slice the chicken into thin strips. It’s easier to slice thinly when half-frozen. So if you’re defrosting the chicken, don’t let it defrost fully.

Crack the egg into a bowl, and mix the cornflake crumbs and flour in a separate bowl. Dip each piece of chicken into the egg and then into the crumbs. Lay the chicken pieces on a greased cookie sheet. Don’t worry about overcrowding the pan—it’s fine if the pieces are touching.

Drizzle the oil over the chicken and bake at 400° F for about 20 minutes. Baking time will depend on the thickness of your chicken, so cut one piece open to see if it’s ready before you take them all out. Also keep in mind that baking on disposable pans usually requires a bit more oven time than real pans.

Eat immediately or refrigerate for later. This chicken also works well when you cut it up and add it to salad.

Want to fancy it up a little? Make the dipping sauce and serve it alongside the chicken. Watch it disappear in no time!

Shnitzel Ingredients

  • 1 lb. chicken breast
  • 2 cups flavored corn flake crumbs
  • ¼ cup flour
  • 1 egg
  • 3 tbsp. oil

Schnitzel Directions

  1. Cut the chicken into thin strips. It’s easier to slice thinly when the chicken is half-frozen.
  2. Crack the egg into a bowl and beat it with a fork.
  3. In a separate bowl, mix the flour and cornflake crumbs.
  4. Dip each piece of chicken into the eggs and then into crumbs. Lay the chicken pieces on a greased cookie sheet and drizzle with the oil.
  5. Bake at 400° F for approximately 20 minutes (longer if your chicken is thicker or if you’re using a disposable foil pan).

Sauce Ingredients

  • ½ cup apricot preserves
  • 1 tbsp. soy sauce
  • 2 tbsp. white sugar
  • 1 tbsp. brown sugar
  • 2 tbsp. vinegar
  • ⅛ tsp. ginger powder
  • ⅛ tsp. garlic powder
  • ¼ cup water

Sauce Directions

  1. Cook all sauce ingredients in a small saucepan. Bring to a boil and then reduce to a simmer.
  2. Simmer over a very low flame for 10–15 minutes until the sauce thickens. Make sure to stir frequently so the sauce doesn’t burn.
  3. When it’s ready, take the sauce off the fire and pour it through a fine mesh strainer.
  4. Serve alongside the schnitzel for dipping.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Hinda Kanter Greenberg San Antonio TX March 21, 2016

Bern making Hamentaschen for many years. Your recipe looks good and doesn't make too many. My favorite filling is and always has been MOHN!. Thanks for another recipe to add to my repertoire!! " Reply

CHRIS VAN,WA March 29, 2015


Miriam Szokovski February 26, 2015

Thanks everyone So glad you're enjoying! Reply

Miriam Szokovski February 26, 2015

mesh strainer Hi Hannah,

No, the mesh strainer is not necessary. It will just yield a smoother consistency, but it's good either way. I do not always use it myself. Reply

Miriam Szokovski February 26, 2015

veal Hi Marianne,

I haven't tried veal in this recipe. let me know how it turns out! Reply

Hannah February 26, 2015

Mesh Strainer Is the mesh strainer necessary for the dipping sauce? Reply

Anonymous brooklyn February 23, 2015

not a chicken lover but i loved this. Reply

Rishe February 23, 2015

a hit! I agree with Leah that seasoning your own crumbs is better (and cheaper, if you use plain flour to start with) than buying seasoned or flavored crumbs.

Miriam, thank you for another winner! I thought I made enough baked schnitzel/sauce for two nights but no, the're gone! Reply

Rhonda montreal February 20, 2015

This is was the best chicken that I made. Reply

Gabi Vienna February 19, 2015

Schnitzel Thank you for the recipe - the idea of baking in a tray instead of frying sounds good and healthy.
Cornflake crumbs are an American recipe and will definitely try it - let me also share my version of the original Wiener Schnitzel. Unfortunately, this wouldn't work in the oven as the flour must bake through properly:
- lightly salt and pepper large flat pieces of chicken breast or turkey breast or very thin veal steak
- cover in plain flour (you can season the flour with a bit of spice or red paprika powder)
- then cover in beaten eggs (2-3 whole eggs contents, salt, a tablespoon of cold water, hand-beaten to foam)
- then carefully cover and press into fine breadcrumbs. You can season the breadcrumbs with origano, thyme etc. The crumbs can be sieved so that only fine ones remain.
- now fry from both sides - I use olive oil.
Serve with potato salad (finely chopped onions in vinaigrette, then add potato boiled in peels - peeled, and finely sliced).
This is our birthday-party recipe. Reply

Ralph Moran February 19, 2015

Thank you for this recipe, I can't wait to try it. Reply

chani February 18, 2015

yummy! looks delicious! can't wait to make this! Reply

Leah February 18, 2015

You can also use mayo instead of the egg with the cornflake crumbs - works great - I make it all the time
I always bake shnitzel - never fry.
also some may want to season their own crumbs - the flavored crumbs are sometimes too overly seasoned. Reply

Marianne Ricci-Wilson Houston, TX February 17, 2015

schnitzel The first time I traveled to Germany, I ate schnitzel. Wonderful! I ate it every day I was there. I had never eaten it before that trip. One day I asked the chef how it is made. (that was when my German was good). Needless to say, I never made it and only had it in restaurants. Your version is simple & easy. No frying...that's the part I hate. I had wiener schnitzel...could veal be used to replace the chicken in your recipe? I love your recipes....and you! Reply

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