Baked Chicken Cutlets
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Baked Chicken Cutlets
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Knock-your-socks-off baked chicken cutlets! I have a few simple tricks to make them extra crispy in the oven. A kid-friendly weeknight meal!
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Ingredients
- 2 boneless, skinless chicken breasts about 12 ounces each
- ½ cup Italian seasoned breadcrumbs whole wheat if possible
- ¼ cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper optional
- 1 large egg
- Chopped fresh parsley or chives optional for garnish
Instructions
- Preheat your oven to 400°F. Place a wire rack on top of a baking sheet and generously with nonstick spray. Slice each chicken breast into cutlets by splitting it horizontally in half so you have 2 thinner pieces (4 pieces total). To cut, carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. To keep things tidy, cover the chicken breasts with a sheet of plastic and use a meat mallet or rolling pin to pound each piece to an even 1/2-inch thickness. Set aside.
- In a wide, shallow bowl (a pie dish works well), combine the Italian seasoned breadcrumbs, Panko breadcrumbs, Parmesan, paprika, garlic powder, black pepper, and cayenne pepper (if using). In a separate bowl, beat the egg until well blended.
- Arrange your workstation in the following order: pounded chicken, egg, breadcrumb mixture, then the baking sheet. Working one at a time, dip each piece of chicken into the egg, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides.
- Place on the prepared rack. Lightly coat the tops of the chicken with nonstick spray. Bake until the chicken reaches an internal temperature of 160°F (use an instant-read thermometer to check for doneness) and the crumbs are brown, about 15 minutes. (Per the FDA, chicken is cooked through at 165°F, but its temperature will continue to rise after it is removed from the oven.) Sprinkle with chopped fresh parsley or chives, if desired, and enjoy immediately.
Notes
- TO STORE: Refrigerate baked chicken cutlets in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. The microwave also works, but it’s less ideal, as the coating won’t be as crispy.
- TO FREEZE: Set the cutlets on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. Because they’re thin, you can reheat them directly from frozen; just add a few extra minutes to the reheating time.
- TO STORE: Refrigerate baked chicken cutlets in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. The microwave also works, but it’s less ideal, as the coating won’t be as crispy.
- TO FREEZE: Set the cutlets on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. Because they’re thin, you can reheat them directly from frozen; just add a few extra minutes to the reheating time.
Nutrition Information
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Serving
1cutlet
Calories
216kcal
(11%)
Carbohydrates
14g
(5%)
Protein
24g
(48%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
107mg
(36%)
Potassium
402mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
449IU
(9%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4cutlets
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1cutlet | |
| Calories | 216kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 107mg | 36% |
| Potassium | 402mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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