Baked Chicken Cutlet Recipe: A Healthier Twist on a Classic
Tender chicken breasts coated in seasoned breadcrumbs, baked to crispy perfection. A lighter alternative to frying that’s kid-friendly and meal-prep ready!
Ingredients
- 4 boneless skinless chicken breasts (or 8 thin-cut cutlets)
- 1 cup 120g breadcrumbs (panko for extra crunch)
- ½ cup 50g grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried oregano or thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 2 tbsp milk or buttermilk
- ½ cup 60g all-purpose flour
- Cooking spray or 2 tbsp olive oil
Instructions
Prep the chicken:
- If using whole breasts, slice them horizontally into ½-inch thick cutlets. Place between parchment paper and pound gently to even thickness.
- Pat dry with paper towels (this helps the coating stick!).
Set up dredging stations:
- Bowl 1: Flour mixed with a pinch of salt and pepper.
- Bowl 2: Whisk eggs and milk together.
- Bowl 3: Mix breadcrumbs, Parmesan, garlic powder, paprika, oregano, salt, and pepper.
Coat the chicken:
- Dip each cutlet into flour (shake off excess), then egg wash, then press firmly into the breadcrumb mixture to coat.
Bake:
- Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet (for airflow) and spray with cooking spray.
- Arrange coated cutlets on the rack. Lightly spray or drizzle with olive oil.
- Bake 18-22 minutes, flipping halfway, until golden and internal temp reaches 165°F (74°C).
Serve:
- Let rest 5 minutes. Serve with lemon wedges, marinara sauce, or atop a salad.
Video
Notes
- Extra crispy tip: Mix 1-2 tbsp melted butter into the breadcrumbs before coating.
- Gluten-free: Use almond flour and gluten-free panko.
- Herb variations: Add Italian seasoning, cayenne for heat, or lemon zest for brightness.
- Meal prep: Freeze uncooked coated cutlets on a tray, then transfer to a bag. Bake from frozen (add 5-8 mins to cook time).