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Baked Chicken Cutlets

Crispy on the outside and tender on the inside, these baked chicken cutlets are a healthy and delicious meal option that is easy to prepare and perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces boneless skinless chicken cutlets If you have chicken breast, you can slice it into cutlets.
  • 1/2 cup all-purpose flour Gluten-free flour can be used for a gluten-conscious option.
  • 1/2 teaspoon salt Enhances flavor; adjust according to dietary needs.
  • to taste freshly ground black pepper Consider a spice mix for more flavor.
  • 2 large eggs For an egg-free option, use a flax egg.
  • 1 tablespoon mayonnaise Greek yogurt can be substituted for a lighter version.
  • 1 1/2 cups panko breadcrumbs Regular breadcrumbs can be used but won't be as crispy.
  • 1/3 cup grated parmesan cheese Nutritional yeast can be a good substitute for a dairy-free approach.
  • 1 teaspoon garlic powder Fresh garlic may also be used.
  • 1/2 teaspoon paprika Smoked paprika can give even more flavor.
  • olive oil spray or drizzle Can be replaced with cooking spray of your choice.
  • chopped parsley and lemon slices For serving, adds freshness and color.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
  2. Pat the chicken cutlets dry and slice if they aren’t already.
  3. In one bowl, combine flour, salt, and pepper. In another bowl, whisk eggs and mayonnaise together. In a third bowl, mix panko breadcrumbs, parmesan cheese, garlic powder, and paprika.
Breading
  1. Dredge each cutlet in the flour mix, then coat in the egg mixture, and finally press into the panko mixture until fully coated.
Baking
  1. Place the coated cutlets on the rack, lightly spray or drizzle with olive oil, and bake for 18–20 minutes, flipping halfway through, until golden brown and cooked through.
  2. Allow the cutlets to rest for 2 minutes before serving. Sprinkle with chopped parsley and serve with lemon slices.

Notes

For extra flavor, marinate chicken in olive oil, lemon juice, and garlic for about 30 minutes before breading. Space cutlets apart on the baking sheet for better air circulation.