Baked Chicken Cutlets Recipe

I’m about to take you on a delicious journey with my ultimate crispy chicken cutlets—these beauties are golden, juicy, and so easy to make that you’ll wonder why you haven’t tried them sooner!

I love creating recipes that are both delicious and simple. My Baked Chicken Cutlets, featuring boneless chicken breasts, a crispy breadcrumb and Parmesan crust, and a hint of garlic powder, are the perfect healthy alternative to frying.

With a touch of olive oil for baking, they’re lower in calories yet full of flavor. Serve with lemon wedges and fresh parsley for a delightful meal.

Baked Chicken Cutlets Recipe Ingredients

– Chicken breast cutlets: High in protein, low in fat; essential for muscle repair and growth.

– All-purpose flour: Provides carbohydrates; helps create a crispy, golden crust.

– Eggs: Bind ingredients; rich in protein and vitamins, enhancing overall nutrition.

– Breadcrumbs: Adds crunch; can be seasoned for extra flavor, providing texture variety.

– Parmesan cheese: Adds umami flavor; rich in calcium and protein, enhancing taste.

– Garlic powder: Provides aromatic depth; contains compounds beneficial for heart health.

– Onion powder: Enhances savory profile; source of antioxidants, boosting flavor without extra calories.

– Olive oil: Heart-healthy fat; adds moisture, richness, and aids in even baking.

Baked Chicken Cutlets Recipe Ingredient Quantities

• 4 boneless, skinless chicken breast cutlets
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup breadcrumbs (plain or seasoned)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

How to Make this Baked Chicken Cutlets Recipe

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

2. Place the flour in a shallow dish. In a separate dish, whisk together the eggs and water until well combined. In a third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.

3. Take one chicken cutlet and dredge it in the flour, shaking off any excess. Dip it into the egg mixture, allowing any excess to drip off.

4. Press the chicken into the breadcrumb mixture, ensuring it is evenly coated on both sides. Repeat the process for all cutlets.

5. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 2-3 minutes per side until golden brown.

6. Transfer the browned chicken cutlets to the prepared baking sheet, arranging them in a single layer.

7. Bake the cutlets in the preheated oven for 15-20 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).

8. Remove from the oven and let the cutlets rest for a few minutes.

9. Garnish the baked chicken cutlets with freshly chopped parsley.

10. Serve immediately with lemon wedges on the side for squeezing over the chicken if desired. Enjoy!

Baked Chicken Cutlets Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Shallow dishes (3)
5. Whisk
6. Large skillet
7. Kitchen tongs or spatula
8. Meat thermometer
9. Cutting board (for garnishing parsley)
10. Knife (for chopping parsley)
11. Measuring cups and spoons

FAQ

• Q: Can I use chicken thighs instead of breast cutlets for this recipe?
  A: Yes, you can use boneless, skinless chicken thighs, but adjust cooking time as they may take longer to bake.
• Q: How can I make this recipe gluten-free?
  A: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
• Q: What is the best way to ensure the chicken is crispy?
  A: Make sure the chicken is patted dry before coating and do not overcrowd the baking sheet so the cutlets crisp up nicely.
• Q: Can I prepare the cutlets in advance?
  A: Yes, you can bread the chicken and refrigerate it for up to 24 hours before baking.
• Q: What can I substitute for Parmesan cheese?
  A: You can use Pecorino Romano or a similar hard cheese as a substitute.
• Q: Can I use panko breadcrumbs instead?
  A: Absolutely, panko breadcrumbs can be used for an extra crunchy texture.
• Q: Is it possible to air fry the cutlets instead of baking?
  A: Yes, you can air fry at 375°F for about 10-15 minutes, or until golden and cooked through.

Baked Chicken Cutlets Recipe Substitutions and Variations

• Instead of all-purpose flour, you can use whole wheat flour or almond flour for a different texture.
• Substitute the eggs with a mixture of 1 tablespoon of ground flaxseed and 3 tablespoons of water per egg for a vegan option.
• If you don’t have breadcrumbs, try panko for extra crunch or crushed cornflakes for a gluten-free option.
• Use Pecorino Romano or Asiago cheese in place of Parmesan for a different flavor profile.
• Replace olive oil with avocado oil for a higher smoke point or melted butter for a richer taste.

Pro Tips

1. Pound the Chicken Before starting, gently pound the chicken cutlets to an even thickness. This ensures they cook evenly and stay juicy.

2. Use Panko Breadcrumbs For an extra crispy coating, try using panko breadcrumbs instead of regular breadcrumbs. They provide a lighter, crunchier texture.

3. Preheat the Skillet Make sure the olive oil is hot before adding the chicken to the skillet. This helps to achieve a nice golden brown crust without overcooking the chicken.

4. Avoid Overcrowding When browning the chicken in the skillet, avoid overcrowding to prevent steaming. Cook in batches if necessary to maintain high heat.

5. Rest Before Serving After baking, let the chicken rest for a couple of minutes before cutting into it. This helps the juices redistribute, keeping the meat moist and flavorful.