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To make crispy oven baked chicken cutlets, you need these key ingredients: - 2 boneless, skinless chicken breasts - 1 cup all-purpose flour - 2 large eggs - 1 cup breadcrumbs (preferably panko) - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - ½ teaspoon dried Italian herbs (like oregano, basil, and thyme) - Olive oil spray You can add some fun twists to your chicken cutlets with these optional ingredients: - Fresh herbs like parsley or cilantro for garnish - Lemon zest for a fresh pop of flavor - Hot sauce in the egg mixture for heat - Different cheeses like mozzarella or cheddar If you need to swap ingredients, try these ideas: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Substitute almond flour or crushed cornflakes for gluten-free options. - Swap panko with regular breadcrumbs if that’s all you have. - Use nutritional yeast instead of Parmesan for a vegan choice. These ingredients will help you create a delicious and crispy meal that everyone will love! {{ingredient_image_1}} To start, take your two boneless, skinless chicken breasts. Place them between two sheets of plastic wrap. Gently pound them to a thickness of about ½ inch. This step makes sure the chicken cooks evenly and stays tender. It also helps the breading stick well. Now it’s time to set up your breading station. You will need three shallow dishes. In the first dish, add 1 cup of all-purpose flour. Season it with salt and pepper to taste. In the second dish, crack open two large eggs. Whisk them until they look smooth. In the third dish, mix 1 cup of breadcrumbs, ½ cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and ½ teaspoon of dried Italian herbs. This mix gives your chicken great flavor and crunch. Now, let’s coat the chicken. Dip each chicken breast first in the flour. Make sure it gets an even coat and shake off any extra flour. Next, dip the chicken into the beaten eggs. Let any excess egg drip off. Finally, coat the chicken with the breadcrumb mix. Press the crumbs onto the chicken to help them stick well. Once all the chicken cutlets are coated, place them onto a baking sheet lined with parchment paper. Lightly spray the tops with olive oil. This helps them get nice and crispy. Preheat your oven to 400°F. Bake the chicken for 20-25 minutes. Flip them halfway through for even browning. When they are golden brown and cooked through, take them out and let them rest for a few minutes. This keeps the juices locked in, making each bite delicious. To get that perfect crunch, use panko breadcrumbs. They create a light, airy coating. Mix in grated Parmesan cheese for added flavor and texture. Lightly spray the cutlets with olive oil before baking. This helps them crisp up in the oven. Don't skip flipping the cutlets halfway through. This ensures even browning on both sides. Pound the chicken breasts to an even thickness. This helps them cook evenly and stay juicy. Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F (75°C). Let the cutlets rest for a few minutes after baking. This locks in the juices, keeping your chicken moist. Serve your chicken cutlets on a nice platter. Add fresh parsley on top for color and flavor. Lemon wedges add a bright touch and enhance taste. For dipping, try garlic aioli or spicy ketchup. Pair with a simple salad or roasted veggies for a balanced meal. You can also serve them in a sandwich with fresh toppings for a fun twist. Pro Tips Even Thickness: Pounding the chicken to an even thickness ensures that it cooks uniformly, preventing dry edges and undercooked centers. Breadcrumb Choice: Using panko breadcrumbs gives a lighter, crispier texture compared to regular breadcrumbs, enhancing the crunch factor of your cutlets. Resting Time: Allowing the cutlets to rest for a few minutes after baking helps to lock in juices, resulting in a more tender and flavorful chicken. Flavor Boost: Experiment with different seasonings in the breadcrumb mixture, like cayenne pepper or lemon zest, to add a unique twist to your chicken cutlets. {{image_2}} You can change the taste of your chicken cutlets with different seasonings. Try adding lemon zest for a bright flavor. If you like a kick, use cayenne pepper or chili powder. You can also mix in herbs like rosemary or cilantro for fresh notes. Each new spice gives a unique twist, keeping your meals exciting. Chicken cutlets are great, but you can switch proteins too. Try thin slices of turkey for a lighter option. Pork cutlets work well, too, and add a different taste. For a beef version, use flank steak sliced thin. Each protein offers a new texture and flavor, making it easy to enjoy this dish in many ways. For a vegetarian twist, use eggplant or zucchini. Slice them thin, just like chicken. Coat them in the same breading mixture and bake until crispy. You can also use tofu for a protein-rich option. Just press and slice it before breading. These alternatives make the dish suitable for everyone while still tasting great. After enjoying your crispy chicken cutlets, you may have some leftovers. To store them, let the cutlets cool completely. This step prevents moisture buildup. Place the chicken in an airtight container. Cover it tightly to keep the cutlets fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you're ready to eat the leftovers, reheating is key. Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet. Heat them for about 10-15 minutes. This method helps keep the cutlets crispy. You can also use an air fryer. Set it to 350°F (175°C) and heat for 5-7 minutes. Avoid using a microwave, as it can make the coating soggy. For longer storage, freeze the chicken cutlets. Wrap each cutlet in plastic wrap. Then place them in a freezer-safe bag. Be sure to remove as much air as possible. Label the bag with the date. You can freeze these cutlets for up to three months. To cook from frozen, bake them straight from the freezer. Preheat your oven to 400°F (200°C) and bake for 25-30 minutes. Check that they reach an internal temperature of 165°F (74°C) for safe eating. Bake chicken cutlets for 20 to 25 minutes at 400°F (200°C). Make sure to flip the cutlets halfway through. This step helps them cook evenly and get golden brown on both sides. Use a meat thermometer to check if they reach 165°F (75°C) for safe eating. Yes, you can use chicken thighs! They add more flavor and keep the meat juicy. Just make sure to adjust the cooking time. Thighs may take a bit longer to bake than breasts. Aim for the same internal temperature of 165°F (75°C) to ensure they are done. Serve crispy chicken cutlets with fresh salad or roasted veggies. A side of mashed potatoes or rice complements the dish well. You can also add a dipping sauce like garlic aioli or spicy ketchup for extra flavor. Lemon wedges add a nice touch of brightness too! You now have all the tools to make delicious chicken cutlets. We covered the key ingredients, preparation steps, and baking details. I shared tips for extra crispiness and juicy texture. We even explored fun variations and storage tips. Focus on using fresh ingredients and following the steps closely. Enjoy experimenting with flavors and proteins. You’ll have a tasty dish ready at any moment! With practice, you’ll create chicken cutlets everyone loves. Now, it’s your turn to get cooking!

Crispy Oven Baked Chicken Cutlets

Deliciously crispy chicken cutlets baked to perfection, ideal for a satisfying meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably panko)
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 0.5 teaspoon dried Italian herbs (oregano, basil, thyme)
  • as needed olive oil spray

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Prepare your chicken breasts by placing them between two sheets of plastic wrap and gently pounding them to an even thickness of about ½ inch.
  • Set up a breading station: In the first shallow dish, place the flour and season with salt and pepper. In the second dish, whisk the eggs until well blended. In the third dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, and Italian herbs.
  • Dip each chicken breast first in the flour, ensuring it is coated evenly, then shake off excess.
  • Next, dip it into the beaten eggs, allowing any excess to drip off.
  • Finally, coat the chicken cutlet with the breadcrumb mixture, pressing gently to adhere the crumbs well. Repeat this process for all the chicken pieces.
  • Place the coated cutlets on the prepared baking sheet. Lightly spray the top with olive oil.
  • Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip the cutlets halfway through for even browning.
  • Once baked, let the cutlets rest for a few minutes before serving to lock in the juices.

Notes

Serve with fresh parsley and lemon wedges for added flavor.
Keyword baked, chicken, crispy, cutlets, oven