Beth Warren Nutrition Blog

Breaded Baked Schnitzel

by Beth Warren September 4, 2020

Can we just keep it real for like, a sec? (Or always)
My life is blessedly crazy (bh).
No, like really! 
I know you can imagine because many people approach me asking how I manage everything.
you gotta be willing to accept-
the “it’s really fine” ,
the “just okay”,
the “whatever works”
on some things
that really are
despite not being perfect (FYI perfect is boring 💁‍♀️)
that includes the “kids dinner”
this pic was protein, veg, carb-
and it works for me just FINNEEE!
But you bake it, not fry it
you use whole wheat Panko crumbs, not white
you balance the plate with veg, vs carbs alone
and you portion control!
You’ll feel full, satisfied, less stressed, AND STILL REACH WEIGHT GOALS!
You know what doesn’t work?
Throwing in the towel because you didn’t have a minute to make your grilled chicken, hold the oils, hold the salt, (hold the taste 😖)
because you didn’t have time to make your “diet” one -
That mentality WILLLLL cause weight gain over time.
Do I try to make dishes I’d be just as satisfied and full from that are a little more healthful?
But if I can’t, I won’t, I make the best of it and I do not stress,
because THAT would be the reason why someone would gain weight,
keeping cool, calm and collected and just eating dinner as a family.

Breaded Baked Schnitzel

A breaded baked schnitzel perfect for the family.


1 lb chicken cutlets, thin
1/4 cup extra virgin olive oil
1/8 cup fresh lemon juice
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
Whole wheat panko crumbs


Marinate the chicken in ingredients (until the panko crumbs) for up to 8 hours. Preheat the oven to 350F. Dip each side of cutlet into the panko crumbs. Lay breaded cutlets on a baking sheet lined with parchment paper in a single layer. Drizzle additional olive oil on top. Bake at 350F for 20 minute or until desired crispiness (you can flip in the middle for even crispiness).

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