The Ultimate Guide to Crispy Baked Chicken Cutlets: A Healthier Twist on a Classic Favorite
Discover how to make delicious, crispy baked chicken cutlets that rival their fried counterparts. This healthier version is perfect for those looking to enjoy a flavorful, crunchy chicken dish without the guilt. Easy to prepare and versatile, it’s a family favorite!
Ingredients
- 4 boneless skinless chicken breasts (6-8 oz each)
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Cooking spray optional
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure a crispy coating.
- Prepare the chicken: Butterfly each chicken breast or pound them to an even thickness of ¼ to ½ inch. Pat dry with paper towels.
- Set up breading station:
- Dish 1: Mix panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
- Dish 2: Whisk together eggs and Dijon mustard.
- Dish 3: Pour olive oil for initial dipping.
- Dip each chicken cutlet into olive oil.
- Dredge in the egg mixture, allowing excess to drip off.
- Coat thoroughly in breadcrumb mixture, pressing gently to adhere.
- Place breaded cutlets on a baking sheet lined with parchment paper or silicone mat.
- Bake for 15-20 minutes, flipping halfway through, until cutlets are golden and the internal temperature reaches 165°F (74°C).
- Let the cutlets rest for 5 minutes before serving with your favorite sides.
Notes
- For extra crispiness, use a wire rack on top of the baking sheet.
- Feel free to experiment with different seasonings or coatings like crushed nuts or gluten-free breadcrumbs.
- Serve with mashed potatoes, salad, or as part of a sandwich.