Crispy Baked Chicken Cutlets
A healthier alternative to fried chicken cutlets that achieves the perfect crispy exterior while maintaining a juicy interior. This recipe uses simple pantry ingredients for maximum flavor with minimal effort.
Ingredients
- Boneless skinless chicken breasts, sliced to ½ inch thickness.
- Panko or regular breadcrumbs
- Grated Parmesan cheese
- Olive oil for brushing
- Eggs beaten (for coating)
- Salt and pepper to taste
- Optional herbs parsley, thyme, or oregano
Instructions
- Prewarm oven to 400°F (or 350°F for gentler cooking).
- Put the chicken between two layers of plastic wrap or parchment paper and pound to an even ½-inch thickness.
- Set up the breading station: Place breadcrumbs and Parmesan cheese in one shallow dish and beat the eggs in another.
- Season the chicken with salt and pepper.
- Put each chicken piece in egg, then coat thoroughly with breadcrumb mixture.
- Place breaded cutlets on a wire rack set over a baking sheet.
- Brush or spray cutlets lightly with olive oil.
- Bake the chicken cutlets for 20 to 25 minutes at 400°F (or 25-30 minutes at 350°F) until the inside temperature reaches 165°F.
- Optional: Broil for final 2-3 minutes for extra crispiness.
Notes
- For extra moisture, consider marinating or brining chicken before breading.
- Don't overcrowd the pan - leave space between cutlets.
- Store in refrigerator for up to 3-4 days
- Can be frozen for 2-3 months
- To reheat: Place in 375°F oven for 10-15 minutes to maintain crispiness.
- Avoid microwave reheating as it makes the coating soggy.