Description
Crispy and juicy oven-baked chicken cutlets made with a seasoned breadcrumb coating, Parmesan cheese, and a simple breading process. Perfectly tender chicken breasts are transformed into thin, flavorful cutlets baked to golden perfection for a healthier alternative to frying.
Ingredients
Chicken
- 3 boneless skinless chicken breasts
- Black pepper, to taste
- Kosher salt, to taste
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cup breadcrumbs (regular or panko)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 2 tablespoons olive oil
- Avocado cooking oil spray
- Chopped fresh parsley (for garnish, optional)
Instructions
- Preheat the Oven: Turn the oven on to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Chicken Cutlets: Butterfly each chicken breast to thin it out, then pound it to an even 1/2-inch thickness. Cut each breast in half to create two cutlets. Season both sides with black pepper and kosher salt.
- Set up the Breading Station: In three shallow bowls, prepare your breading components: mix breadcrumbs, salt, black pepper, dried parsley, garlic powder, and Parmesan cheese in the first; beat the eggs in the second; and combine flour with a little salt in the third.
- Bread the Chicken: Start by dredging each cutlet in flour, shaking off excess. Then dip into the beaten eggs, coating both sides, followed by pressing into the breadcrumb mixture until well covered. Place the breaded cutlets onto the prepared baking sheet.
- Apply Oil and Bake: Lightly spray the cutlets with avocado cooking oil spray to promote crispiness. Bake in the preheated oven at 400°F for 15 to 20 minutes or until the internal temperature reaches 165°F, ensuring they are cooked through and golden brown.
- Serve: Remove from oven and garnish with fresh chopped parsley if desired. Serve as a main course alongside salads or your favorite side dishes.
Notes
- Butterflying and pounding the chicken ensures even cooking and tender cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs for extra crunch.
- Avocado oil spray helps achieve a crispy texture without deep frying.
- Use a meat thermometer to check that chicken reaches 165°F for safety.
- Leftover cutlets can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
