Baked Chicken Cutlets
Baked chicken cutlets are a healthier alternative to fried chicken, offering a crispy exterior and juicy interior without the added fat from deep frying. This simple and delicious recipe is perfect for a quick weeknight dinner or a weekend meal prep.
Servings: 4 servings
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Meat Mallet
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts
Breading Mixture
- 1 cup breadcrumbs (preferably panko) For extra crunch
- 1/2 cup grated Parmesan cheese Adds flavor and helps breadcrumbs adhere
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 large eggs
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- Olive oil spray or a drizzle of olive oil For crisping the breadcrumbs
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets. You can also pound them to an even thickness using a meat mallet to ensure they cook evenly.
- In one shallow dish, combine the flour with a pinch of salt and pepper. In a second dish, whisk together the eggs and milk. In a third dish, mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, paprika, salt, and pepper.
- Dredge each chicken cutlet in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it’s fully coated, and then press it into the breadcrumb mixture, making sure to cover both sides. Place the breaded chicken cutlet on the prepared baking sheet. Repeat with the remaining cutlets.
- Lightly spray the breaded chicken cutlets with olive oil spray or drizzle a little olive oil over the top. This will help the breadcrumbs crisp up in the oven.
- Bake the chicken cutlets in the preheated oven for 15-20 minutes, or until they reach an internal temperature of 165°F (74°C) and are golden brown and crispy. Flip the cutlets halfway through cooking to ensure even browning.
- Serve the baked chicken cutlets hot with your favorite sides, such as mashed potatoes, a green salad, or steamed vegetables. They’re also great in sandwiches or sliced over pasta.
Notes
Use Panko breadcrumbs for extra crunch. Don’t skip the Parmesan for flavor and adherence. Avoid overcooking by monitoring the chicken's internal temperature.