0 from 3 votes
Oven-Baked Chicken Cutlets
These oven-baked chicken cutlets are ready in less than 30 minutes. The tender chicken breasts are breaded in a seasoned breadcrumb and Parmesan mixture and are so easy to make.
Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 529 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 chicken breasts or 8 chicken breast cutlets, Note 1
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 eggs
- 1 cup dried breadcrumbs Note 2
- ½ cup parmesan pressed a bit, 30 g/ 1 oz
- 1 teaspoon poultry seasoning
- cooking spray
Instructions
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper (Note 3).
- Prepare the cutlets: Cut the chicken breasts in two horizontally to obtain cutlets. Place them on a cutting board, cover them with plastic wrap and pound them gently with a meat mallet until they are evenly thick. Place them in a large bowl.4 chicken breasts
- Season: Mix garlic powder, paprika, salt, and pepper in a small bowl. Pour the oil on the breasts and coat them with the oil. Sprinkle the breasts with the spice mixture and rub them until coated.1 teaspoon garlic powder + 1 teaspoon sweet paprika + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 2 tablespoons olive oil
- Breading station: Place the flour, a pinch of salt, and pepper in a medium bowl. Beat the eggs in another bowl. Combine the breadcrumbs, Parmesan, and poultry seasoning on a large plate or bowl.2 tablespoons all-purpose flour + pinch of salt and pepper; 2 eggs; 1 cup dried breadcrumbs + ½ cup Parmesan +1 teaspoon poultry seasoning
- Bread chicken: Turn the breasts into the flour mixture and shake them gently to remove the excess. Dredge the piece through the beaten eggs. Turn them into the breadcrumb mixture until well coated on both sides. Press gently to help the breadcrumbs adhere to the breasts.
- Bake: Place the breaded chicken on the prepared baking sheet and spray it lightly with cooking spray. Bake in the preheated oven for 10 minutes. Flip using tongs, spray again with cooking oil, and bake for another 5 minutes or until cooked through.
- Check the internal temperature with a meat thermometer; it should be 165°F/75°F. Otherwise, cut a cutlet in the middle; the meat should be white.
- Broiling is optional. If you want the cutlets to be crispier and more deeply colored, transfer them to a baking sheet lined with aluminum foil and broil them shortly on both sides; about 1 minute per side should be enough. Keep an eye on them so that they don’t burn.
Cup of Yum
Notes
- The cutlets should be about ½ inch/ 1.2 thick.
- Panko breadcrumbs are also great.
- If you intend to broil the chicken cutlets once they are baked, line the baking sheet with aluminum foil (parchment paper would burn under the broiler) or use aluminum foil from the beginning.
Nutrition Information
Serving
2cutlets
Calories
529kcal
(26%)
Carbohydrates
24g
(8%)
Protein
60g
(120%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.04g
Cholesterol
235mg
(78%)
Sodium
993mg
(41%)
Potassium
962mg
(27%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
549IU
(11%)
Vitamin C
3mg
(3%)
Calcium
232mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 529
% Daily Value*
| Serving | 2cutlets | |
| Calories | 529kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 60g | 120% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 235mg | 78% |
| Sodium | 993mg | 41% |
| Potassium | 962mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 232mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.