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- 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1/2 cup finely grated Parmesan cheese - 2 tablespoons fresh parsley, minced - 2 tablespoons fresh basil, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 2 large eggs - 1 tablespoon Dijon mustard - 1/4 cup all-purpose flour - Olive oil spray Each ingredient plays a key role. The panko breadcrumbs give a great crunch. Parmesan adds a rich flavor. The eggs help the coating stick. Flour provides a base for the breading. Herbs like parsley and basil boost freshness. The spices bring depth. Use precise amounts for the best taste. If you need to make changes, here are some ideas: - For gluten-free, swap panko with gluten-free breadcrumbs. - Use nutritional yeast instead of Parmesan for a dairy-free option. - Replace eggs with a flaxseed meal mix for a vegan option. - Use chicken thighs if you prefer darker meat. For the full recipe, check out the detailed instructions on how to make these crispy treats! Start by preheating your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper. A light spray of olive oil on the paper helps the chicken cutlets get crispy. This step is key for great texture. Next, let’s prepare the coating. In a shallow dish, mix together the panko breadcrumbs, Parmesan cheese, parsley, basil, garlic powder, onion powder, sea salt, and black pepper. Stir well until everything is blended. This mixture will add flavor and crunch to your chicken. Now, set up your breading stations. Place all-purpose flour in one shallow dish. In another, whisk the eggs and Dijon mustard until smooth. Take a chicken breast, coat it lightly with flour. Shake off any excess flour. Then, dip it in the egg wash, ensuring it’s fully covered. Finally, press the chicken into the breadcrumb mix, making sure it sticks well. Repeat this with all chicken breasts. Arrange the coated chicken cutlets on your prepared baking sheet. Give them a light misting of olive oil spray. This helps them turn golden while baking. Place the sheet in your preheated oven and bake for 20-25 minutes. Flip the cutlets halfway through to cook evenly. Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe eating. Once golden, let them rest a few minutes before serving to keep them juicy. Enjoy these crispy delights! To make your chicken cutlets perfectly crispy, use panko breadcrumbs. They provide a light, crunchy texture. Spray the cutlets lightly with olive oil before baking. This oil helps them brown nicely. Bake them at 400°F (200°C) for the best results. Flip the cutlets halfway through the baking time for an even crisp. You want to see a golden brown color on both sides. To keep the chicken juicy, don’t overcook it. Cook until it reaches an internal temp of 165°F (75°C). Let the cutlets rest for a few minutes after baking. This allows the juices to settle back in. Using fresh herbs in the coating adds flavor and moisture too. The egg wash helps the breadcrumbs stick, creating a tasty seal for your chicken. You will need a few simple tools to make this recipe easy. A meat mallet helps flatten the chicken. This ensures even cooking. Use shallow dishes for the flour, egg wash, and breadcrumbs. A good baking sheet lined with parchment paper makes for easy cleanup. Lastly, a reliable oven thermometer checks your oven's accuracy. This way, your chicken cutlets come out perfect every time. For the full recipe, check the link provided. {{image_4}} You can easily boost the flavor of your chicken cutlets. Try adding spices like paprika or cayenne for some heat. A dash of Italian seasoning can add a nice herbal touch. You can also mix in different cheeses. Instead of Parmesan, try mozzarella or cheddar for a different taste. Cheese melts beautifully and adds a rich flavor. While panko gives a great crunch, other breadcrumbs work well too. You can use regular breadcrumbs for a softer texture. For a gluten-free option, crushed cornflakes or almond flour can do the trick. Both provide unique textures and flavors. Experimenting with different breadcrumbs can surprise your taste buds. You can cook these chicken cutlets in more ways than just baking. An air fryer gives you a crispy finish without much oil. Set the air fryer at 375°F (190°C) for 12-15 minutes. If you prefer skillet cooking, heat some oil in a pan. Cook the cutlets for about 5-7 minutes on each side. Each method offers a special twist on the classic recipe. For the full recipe, check the detailed steps above. Store your leftover chicken cutlets in an airtight container. Make sure they cool down first. This keeps them fresh for about three days. Place a paper towel under the lid to absorb moisture. This step helps maintain their crispy texture. To freeze chicken cutlets, wrap each one in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as you can. They will stay good for up to three months. Label the bag with the date you froze them. This way, you’ll know when to use them. For the best results, reheat chicken cutlets in the oven. Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet and heat for about 10-15 minutes. This will help them regain their crispiness. You can also use an air fryer for a quick reheat. Cook them at 350°F (175°C) for about 5-7 minutes. Enjoy your crispy and tasty chicken cutlets! Bake chicken cutlets for 20-25 minutes at 400°F (200°C). Check the internal temperature. It should reach 165°F (75°C) for safe eating. To ensure even cooking, flip the cutlets halfway through baking. Yes, you can prepare chicken cutlets in advance. Coat them and place them on a baking sheet. Cover with plastic wrap and store in the fridge for up to 24 hours. This makes dinner easier on a busy day. Oven-baked chicken cutlets go well with many sides. Here are some tasty options: - A crisp green salad - Roasted vegetables - Mashed potatoes - Garlic bread - Steamed rice These sides complement the cutlets well and add a nice touch to your meal. You can find the full recipe for crispy herb-infused oven-baked chicken cutlets in this article. It includes all the details you need to make them perfectly every time. You've learned about the key ingredients for chicken cutlets and how to prepare them. We covered each step, from preparing the oven to getting crispy results. Remember the tips for juiciness and the fun variations you can try. Store your cutlets right for the best taste later. This dish is easy and delicious. Try it out and enjoy sharing it with family and friends. Happy cooking!

Easy Oven Baked Chicken Cutlets

Get ready to impress your dinner guests with these crispy herb-infused oven baked chicken cutlets! This easy and delicious recipe combines juicy chicken breasts with a crunchy coating of panko breadcrumbs, Parmesan cheese, and fresh herbs for a mouthwatering dish that's perfect any night of the week. Click through to explore the full recipe, tips, and serving suggestions to elevate your dining experience!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup panko breadcrumbs for extra crunch

1/2 cup finely grated Parmesan cheese

2 tablespoons fresh parsley, minced

2 tablespoons fresh basil, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1 tablespoon Dijon mustard

1/4 cup all-purpose flour

Olive oil spray for a light mist

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper and giving it a light spray of olive oil. This will help the cutlets crisp up nicely.

    Prepare the Coating: In a shallow dish, thoroughly combine panko breadcrumbs, finely grated Parmesan cheese, minced parsley, minced basil, garlic powder, onion powder, sea salt, and freshly ground black pepper until well blended.

      Create the Egg Wash: In another shallow dish, whisk the eggs together with Dijon mustard until the mixture is smooth and well combined.

        Set Up for Breading: Place the all-purpose flour in a separate shallow dish, ready for dredging the chicken.

          Dredge the Chicken: Take each chicken breast and first coat it lightly in the flour, being sure to shake off any excess flour to prevent clumping.

            Coat with Egg Mix: Next, dip the floured chicken breast into the egg mixture, ensuring it is completely covered for a good adhesive for the breadcrumbs.

              Crust It Up: Press the egg-coated chicken into the breadcrumb mixture, making sure it is fully coated and the herbs stick well to the surface.

                Arrange on Baking Sheet: Lay the breaded chicken cutlets on the prepared baking sheet. Give the tops a light misting of olive oil spray to promote a golden, crispy texture while baking.

                  Bake to Perfection: Place the baking sheet in your preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F/75°C) and the cutlets are golden brown. Flip the cutlets halfway through the baking time for even cooking.

                    Rest and Serve: Once they are beautifully golden, take the cutlets out of the oven and allow them to rest for a few minutes before serving. This helps to keep them juicy.

                      - Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                        Presentation Tips: Serve the chicken cutlets on a rustic wooden platter, garnished with a sprinkle of fresh herbs and a bright lemon wedge for a vibrant touch. For a complete meal, pair with a crisp side salad or colorful roasted vegetables, enhancing both the plate's aesthetics and flavors!