To cook chicken schnitzel in the oven, it is important to observe several conditions. Firstly, the fillet must be beaten off with a kitchen hammer: the meat fibers will become softer, the schnitzel itself will be softer. Secondly, it is advisable to use crackers for breading, not flour. The coarse structure of the bread crumbs will allow you to achieve a golden brown crust without overdrying the meat, which is difficult to get with flour. Thirdly, you need to bake schnitzel quickly, putting it on a wire rack and heating the oven to a temperature of at least 200 degrees. This "shock" baking at a high temperature will ensure the preservation of juiciness and golden brown crust.