baked chicken cutlet recipe
Turn regular chicken into golden, crispy goodness with this oven-baked breaded cutlet recipe. These cutlets are crispy like fried chicken but without the extra oil, making them a healthier choice. Perfect for a quick dinner or as a side dish.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese optional
- Olive oil spray
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with a wire rack and lightly grease it.
- Slice the chicken breasts horizontally into ½-inch thick cutlets. Pound them gently to an even thickness using a meat mallet.
- Season the chicken cutlets with salt, pepper, garlic powder, and paprika on both sides.
- Set up a breading station: Place flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with Parmesan (if using) in a third bowl.
- Dredge each cutlet in flour, shaking off excess. Dip into the egg wash, then coat evenly with the panko mixture.
- Place the breaded cutlets on the prepared wire rack. Lightly spray both sides with olive oil spray.
- Bake for 20-25 minutes, flipping halfway through, until the cutlets are golden brown and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving.
Notes
1. Chicken Preparation Tips
- Even thickness: Pound the chicken cutlets to an even ½-inch thickness for consistent cooking.
- Dry the chicken: Pat the chicken dry with paper towels before seasoning to help the coating stick better.
- Season generously: Don’t skimp on seasoning—salt, pepper, and spices are key to flavor.
2. Breading Tips
- Three-step breading: Use the flour-egg-breadcrumb method for a crispy, even coating.
- Press firmly: Press the breadcrumbs onto the chicken to ensure they adhere well.
- Let it rest: Allow the breaded cutlets to rest for 5-10 minutes before baking to help the coating set.
3. Baking Tips
- Use a wire rack: Baking on a wire rack ensures even airflow and prevents sogginess.
- Flip halfway: Flip the cutlets halfway through baking for even browning on both sides.
- Check temperature: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
4. Crispy Coating Tips
- Panko breadcrumbs: Use panko for extra crunch compared to regular breadcrumbs.
- Lightly spray with oil: A light mist of olive oil spray helps the coating crisp up without frying.
- Avoid overcrowding: Space the cutlets evenly on the baking sheet to ensure they crisp up properly.
5. Flavor Variations
- Italian-style: Add dried herbs like oregano, basil, and thyme to the breadcrumbs.
- Spicy kick: Mix chili powder, cumin, or cayenne into the breading for a spicy version.
- Cheesy twist: Add grated Parmesan or Romano cheese to the breadcrumb mixture for extra flavor.
6. Serving Tips
- Rest before serving: Let the cutlets rest for 5 minutes after baking to lock in juices.
- Pair with sides: Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Garnish: Sprinkle with fresh parsley or a squeeze of lemon juice for brightness.
7. Storage and Reheating
- Store properly: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat wisely: Reheat in the oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy.
8. Common Mistakes to Avoid
- Overcrowding the pan: This can lead to uneven cooking and soggy cutlets.
- Skipping the wire rack: Baking directly on a sheet pan can make the bottom soggy.
- Overcooking: Use a thermometer to avoid dry, overcooked chicken.