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Baked Chicken Cutlets

Crispy, juicy baked chicken cutlets that are easy to prepare and perfect for weeknight dinners.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 4 pieces chicken cutlets Thinly sliced breasts. Pound to even thickness if thick.
  • 1 cup panko breadcrumbs For extra crunch.
  • 1/2 cup regular breadcrumbs Can be substituted with gluten free if needed.
  • 1/2 cup parmesan cheese Finely grated for a cheesy crust.
  • 2 large eggs Beaten with a splash of water or milk.
  • 1/2 cup all-purpose flour For dredging the chicken.
  • 1 teaspoon salt For seasoning the chicken and breadcrumbs.
  • 1 teaspoon black pepper For seasoning.
  • 1 teaspoon garlic powder Adds flavor to the breadcrumb mixture.
  • 1 teaspoon onion powder For additional seasoning.
  • 1 teaspoon smoked paprika Adds depth of flavor.
  • 1 tablespoon olive oil Lightly sprayed or brushed on top.
  • 1 lemon fresh lemon juice Squeezed over the finished cutlets.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a sheet pan with foil or parchment and set a wire rack on top if available.
  2. Pat the chicken cutlets dry and season both sides with salt and pepper.
Breading Station
  1. Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs and a splash of water, and one with the combined panko, regular breadcrumbs, parmesan, garlic powder, onion powder, and smoked paprika.
  2. Dip each chicken cutlet in the flour, shaking off excess, then into the egg, and finally into the breadcrumb mixture, pressing gently to coat.
  3. Place the breaded cutlets on the prepared pan.
Bake and Finish
  1. Lightly spray or brush the tops of the cutlets with olive oil.
  2. Bake for 8 to 10 minutes, then flip and continue baking for 5 to 8 minutes more, until the coating is golden and the internal temperature reads 165°F (74°C).
  3. Let rest for 2 minutes, then finish with a squeeze of lemon.

Notes

Pat the chicken dry before dipping to help the egg adhere. Serve with lemon wedges, salad, or in a sandwich for versatile options.