Description

Easy Oven Baked Chicken Cutlets are crispy on the outside, juicy on the inside, and simple to prepare. Perfect for busy nights, this healthier alternative to frying uses minimal ingredients to deliver a golden, flavorful crust with tender chicken inside. Adaptable to various seasonings and great for leftovers, these cutlets make a versatile and satisfying meal.

Ingredients

Scale

Chicken

2 boneless chicken breasts, thinly sliced into cutlets (about 1/2 inch thick)

Breading

1 cup breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
1/2 cup grated Parmesan cheese (optional)
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste

Binding and Dredging

1/2 cup all-purpose flour (or gluten-free flour alternative)
2 large eggs, beaten

Others

Olive oil or cooking spray, for brushing or spraying

Instructions

Prepare the Chicken: Trim any excess fat from the chicken breasts. Slice each breast horizontally into even, thin cutlets about half an inch thick to ensure quick and even cooking with tender meat.
Set up the Breading Station: Arrange three shallow dishes – one with all-purpose flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. This three-step breading process creates a flawless crust.
Bread the Chicken Cutlets: Dredge each cutlet in the seasoned flour, shaking off any excess. Dip the floured cutlet into the beaten eggs, then press firmly into the breadcrumb mixture, making sure each piece is fully coated for maximum crunch.
Arrange and Bake: Place the breaded cutlets on a baking sheet lined with parchment paper or on a lightly greased wire rack to allow airflow underneath. Lightly spray or brush olive oil over the cutlets to promote golden browning. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through to crisp both sides evenly.
Serve and Enjoy: Once golden-brown and cooked through, remove the cutlets from the oven and let them rest for 5 minutes to lock in the juices and keep them moist. Serve immediately for the best texture and flavor.

Notes

Even thickness matters: Pound chicken cutlets gently for uniform thickness to cook perfectly.
Don’t skip seasoning: Season each layer—flour, egg, and breadcrumbs—for balanced taste.
Use a wire rack: Elevate cutlets on a rack to allow air circulation and prevent sogginess.
Olive oil spray: Light coverage helps achieve golden crunch without deep frying.
Rest before serving: Let cutlets rest for 5 minutes after baking to retain juices and tenderness.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cutlet
Calories: 250 kcal
Sugar: 1 g
Sodium: 350 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 85 mg

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