Oven-Baked Chicken Schnitzel with Tomatoes, Cheese and Basil

Written by Loredana Arion in Healthy & Fit, Main Dish

Chicken schnitzel topped with tomatoes, melted cheese, and basil, served on a wooden board.

After three evenings in a row of schnitzel, and at *le husband’s insistence, I decided it was time for a change. Nothing radical—it was still schnitzel—but I wanted to take it a little beyond the classic version. That is how this oven-baked chicken schnitzel with tomatoes, cheese and basil came about.

I made things easier for myself and bought chicken breast that was already sliced.

Why try this recipe?

The breaded chicken, tomato and cheese make for a different take on schnitzel without a long ingredient list or a new technique. The chicken remains the main event, while the topping adds flavour and contrast: juicy tomato, soft melted cheese and fresh basil.

Another advantage is that the schnitzels cook on a tray lined with baking paper. There is no need to stand by the hob and fry them one at a time. Grill settings vary from one oven to another, though. The distance from the heating element and the thickness of the chicken slices affect how quickly they brown, so the stated cooking time is a guide rather than a universal guarantee.

This recipe fits easily into an everyday meal. Serve the schnitzels while the cheese is still melted. If you are making a side as well, keep it simple so it does not compete with the topping—a green salad or fresh vegetables will do.

Helpful tips

Choose slices of a similar thickness. Much thicker pieces will cook at a different rate. If needed, gently even out the thicker slices without flattening them too much, so there are no very thick areas in the middle.

Arrange the chicken in a single layer. The slices should not overlap on the tray. Leaving space between them helps the heat circulate and makes each piece easier to turn. Make sure the baking paper is suitable for the grill setting and the temperature specified by its manufacturer, and keep it away from the heating element.

Keep an eye on the oven, not just the clock. The recipe calls for about 10 minutes on each side, followed by another 5 minutes with the topping. The grill can brown the surface quickly, and ovens vary in power. Start checking before the suggested time is up, especially if the slices are thin or the tray is close to the heating element.

Check that the chicken is fully cooked. The colour of the coating or cheese alone cannot confirm that the middle of the chicken has reached a safe temperature.

Add the topping after browning both sides. This follows the order in the recipe and avoids leaving the tomatoes and cheese under the grill for too long. The cheese only needs the stated time to melt; keep an eye on it, as it can brown quickly.

Serve the schnitzels while hot. The cheese will still be soft, and the tomato and basil will be fresh. If you are preparing several parts of the meal, leave the salad or side dish until last so the schnitzels do not have to wait.

More chicken recipes from the blog

If you enjoy homemade chicken breast dishes, here are a few more ideas from the blog, each with a different approach:

Spicy Chicken with White Wine — Grilled chicken breast with vegetables, white wine and eggs. It is another option when you feel like grilled chicken with a more pronounced flavor.

Oven-Baked Chicken Skewers Marinated in Orange Juice — Oven-baked chicken and vegetable skewers marinated in fresh orange juice.

Mexican-Style Chicken and Quinoa Casserole — A hearty combination of chicken, quinoa, beans, corn, tomatoes and melted cheese.

Oven-Baked Chicken Schnitzel with Tomatoes, Cheese and Basil

Recipe by Loredana Arion

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

410

kcal

Breaded chicken breast schnitzels cooked under the grill and topped with tomatoes, cheese and fresh basil.

Ingredients

300 g sliced chicken breast
40 g breadcrumbs
1 egg
Salt and pepper, to taste
1 medium tomato
60 g cașcaval cheese
8–10 fresh basil leaves

Directions

Season the chicken breast slices with salt and pepper.
Dip each slice in beaten egg, then coat it in breadcrumbs.
Arrange the slices in a single layer on a baking-paper-lined tray.
Cook under the grill for about 10 minutes on one side and 10 minutes on the other. Watch the browning closely and check the chicken’s internal temperature.
Carefully remove the tray. Top each schnitzel with sliced tomato, sliced cheese and basil leaves.
Return the tray to the grill for about 5 minutes, until the cheese has melted. Check that the topping does not burn, and serve hot.