Baked Chicken Cutlets
Crispy and juicy baked chicken cutlets with a golden crust, made with a Parmesan-breadcrumb coating. A healthier alternative to frying!
Equipment
- Mixing Bowls
- Baking sheet
- Parchment Paper or Cooking Spray
Ingredients
For the Chicken Cutlets
- 2 large boneless, skinless chicken breasts cut in half lengthwise
- 1 cup breadcrumbs panko or regular
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
For the Coating
- 2 large eggs
- 2 tbsp milk
For Baking
- 1 tbsp olive oil for brushing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, pepper, and oregano.
- In another bowl, whisk eggs and milk together.
- Dip each chicken cutlet into the egg mixture, then coat it evenly in the breadcrumb mixture, pressing lightly to adhere.
- Place breaded cutlets on the prepared baking sheet. Lightly brush or spray the tops with olive oil for extra crispiness.
- Bake for 20-25 minutes, flipping halfway through, until the cutlets are golden brown and the internal temperature reaches 165°F (75°C).
- Let rest for 5 minutes before serving. Serve with lemon wedges, salad, or over pasta for a delicious meal.
Notes
For extra crispiness, broil for the last 2 minutes of baking. Serve with marinara sauce or honey mustard for dipping.