Crispy Oven Baked Chicken Cutlets
These baked chicken cutlets are an easy, go-to recipe for a simple dinner or meal prep. Crispy, flavorful, and made with simple ingredients, they're a lighter take on a classic.
Servings: 6
Ingredients
- 1 1/2 pounds chicken cutlets (thinly sliced chicken breasts) or 2 chicken breasts cut into 4-5 pieces
- 2 eggs
- 3/4 cup panko breadcrumbs
- 2/3 cup grated Parmesan cheese (freshly grated is best)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- Non-stick cooking spray (I like avocado oil)
Instructions
- Preheat oven to 400°F.
- Start by pounding chicken cutlets into ¼" thickness. Note: This part is super important for tender, evenly cooked cutlets. If you don't have a meat pounder tool, I recommend buying chicken cutlets which are already sliced thinner, and then you can use any heavy object like a heavy pan, a rolling pin, a can, or even a potato masher to tenderize them. Make sure to do this step even if you buy thinly cut chicken.
- In a large shallow bowl, whisk the eggs.
- In a second large shallow bowl, add the breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, salt, Italian seasoning, and pepper. Whisk together until evenly combined.
- Dip each chicken cutlet into the eggs, and then into the breadcrumb mixture, gently pressing the mixture into the chicken. Make sure the chicken is evenly coated in breadcrumb mixture.
- Transfer each piece of breaded chicken to a baking sheet with parchment paper (if your chicken pieces are very large, you may need two pans). Spray tops of chicken with cooking oil.
- Bake in the oven at 400°F for 15 to 20 minutes until the tops are golden brown and crispy. Flip, spray with cooking oil and continue baking for 7 to 10 additional minutes until the chicken is golden brown and crispy.
Notes
- Don't forget to pound the chicken to an even thickness.
- Don't skip the oil spray.
- Bake until just cooked through. Remove when the internal temperature reaches 165°F to keep the chicken juicy.
Nutrition
Calories: 234kcal | Carbohydrates: 8g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 694mg | Potassium: 503mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg
