5.0 from 21 votes
Italian Style Baked Chicken Cutlets
Simple, easy, and so good! These crispy baked chicken cutlets are triple-dipped - first in flour, then egg, and finally in bread crumbs - for the most crispy, full-of-flavor baked chicken.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 423 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 2 pounds boneless skinless chicken breast (3 chicken breasts)
- 3/4 cup flour
- 3 eggs
- 1 cup bread crumbs
- ½ cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter melted
Instructions
- Preheat the oven to 425˚F.
Cup of Yum
To make the chicken into cutlets
- Place the chicken breast on a cutting board or other firm surface. Carefully use a long, sharp knife to slice each chicken breast horizontally into 3-4 thin chicken cutlets.Alternately, you can cut the chicken in half and pound the chicken out into thin cutlets.
To bread the chicken cutlets
- Gather 3 shallow bowls. In the first, add the flour. In the second, beat 3 eggs. In the the third, combine the bread crumbs, parmesan cheese, garlic, Italian seasonings, salt, and pepper. Then pour in the melted butter and stir together until evenly distributed.
- To coat the chicken, first dip it into the flour on all sides. Then wet the entire chicken cutlet in the egg mixture. Last turn each side to coat in the bread crumbs.
To bake the chicken cutlets
- Grease one or more baking sheets, then lay the chicken cutlets on the pan in a single layer (not touching). Bake for 12-15 minutes or until the tops are crispy and the chicken is cooked through to an internal temperature of 165˚F.
- Remove from the oven and move the chicken cutlets to a wire cooling rack until ready to serve to stay crispy. If you let them sit on the baking sheet the bottoms can get soggy.
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
- How to Freeze: Place leftovers in an airtight container or freezer bag and transfer to the freezer. They can be frozen for up to one month.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Italian seasoning: If you don't have Italian seasoning mix on hand, you can make your own by using 1/2 teaspoon each of the following dried herbs: basil, oregano, thyme, rosemary, marjoram, and sage.
Nutrition Information
Serving
2cutlets
Calories
423kcal
(21%)
Carbohydrates
27g
(9%)
Protein
42g
(84%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
201mg
(67%)
Sodium
918mg
(38%)
Potassium
680mg
(19%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
426IU
(9%)
Vitamin C
2mg
(2%)
Calcium
148mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423
% Daily Value*
| Serving | 2cutlets | |
| Calories | 423kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 201mg | 67% |
| Sodium | 918mg | 38% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.