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crispy baked chicken cutlet recipe
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4.60 from 154 votes

Crispy Baked Chicken Cutlets

Thinly sliced chicken cutlets, baked to perfection with a garlic parmesan panko coating. Tender and juicy on the inside and perfectly crispy on the outside.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: American
Diet: Low Fat
Servings: 4
Author: Rena

Ingredients

  • 1.5 pounds Chicken Breasts skinless, boneless, (about 4)
  • 1 teaspoon Italian Seasoning
  • 1 tablespoon Olive Oil or avocado oil
  • 1 Large Egg
  • 2 tablespoons Milk any milk
  • ¾ Cup Panko bread crumbs or italian style panko
  • ¼ Cup Fresh Grated Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • Sea salt and pepper to taste
  • Avocado cooking oil spray
  • 1 tablespoon Fresh Chopped Parsley to garnish

Instructions

  • Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
  • To prepare the cutlets, pound each of the 1.5 pounds Chicken Breasts to an even 1/4 inch thickness.
    Chicken breast being pounded with a millet covered with plastic wrap.
  • Next, rub the chicken with 1 teaspoon Italian Seasoning, Sea salt and pepper, and 1 tablespoon Olive Oil. If time allows, marinate it for 1-2 hours. This will give you the most tender and moist chicken. (if time permits, prepare it ahead and marinate it overnight, but it is not necessary)
    chicken marinated in a bowl, bread crumbs in another bowl, two eggs in a third bowl.
  • In a large bowl, whisk together the 1 Large Egg, 2 tablespoons Milk, a pinch of salt, and pepper.
  • In a shallow dish, combine the 1 teaspoon Garlic Powder, and ¾ Cup Panko bread crumbs with ¼ Cup Fresh Grated Parmesan Cheese and 1 teaspoon Smoked Paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat
    Marinated chicken breast added over bread crumbs.
  • Place the chicken onto the prepared baking sheet and spray with Avocado cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8 minutes more or until golden and cooked through.
    breaded chicken cutlets before baking, placed on a sheetpan.
  • Sprinkle with 1 tablespoon Fresh Chopped Parsley, and serve immediately.
    Baked chicken cutlets last on a sheet pan topped with lime slices and shopped parsley.

Video

Notes

  • Depending on how thin you slice each chicken breast will determine how many strips per serving. 
  • Each serving will be one full chicken breast. Which should be sliced into 2-3 pieces.
  • You can use seasoned panko breadcrumbs and skip the Italian seasoning.

Nutrition

Calories: 327kcal | Carbohydrates: 10g | Protein: 42g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 168mg | Sodium: 400mg | Potassium: 701mg | Fiber: 1g | Sugar: 1g | Vitamin A: 512IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg