Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

These Crispy Baked Chicken Cutlets are golden brown, juicy on the inside, and have a perfectly crunchy coating without the need for frying! A healthier and delicious alternative to classic fried cutlets, they make a great addition to salads, sandwiches, or a main course. Quick, easy, and perfect for any night of the week!

Ingredients
    For the Chicken Cutlets:
  • 2 large chicken breasts (boneless, skinless)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
    • For the Breading:
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
    • For the Egg Mixture:
  • 2 large eggs
  • 2 tbsp milk
    • For the Flour Coating:
  • 1/2 cup all-purpose flour
Instructions
    Prepare the Chicken
  1. 1
    Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or a wire rack for extra crispiness. Slice each chicken breast in half horizontally to create thin cutlets. Season both sides of the cutlets with salt, pepper, garlic powder, and paprika.
    2. Prepare the Breading Station
  2. 2
    In a shallow dish, mix flour with a pinch of salt and pepper. In another bowl, whisk eggs and milk together. In a third bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, onion powder, and smoked paprika.
    3. Coat the Chicken
  3. 3
    Dredge each chicken cutlet in the flour, shaking off excess. Dip into the egg mixture, ensuring it’s well coated. Press into the breadcrumb mixture, coating both sides evenly. Place the breaded cutlets on the prepared baking sheet.
    4. Bake the Cutlets
  4. 4
    Lightly spray the top of the cutlets with cooking spray (for crispiness). Bake in the preheated oven for 18-20 minutes, flipping halfway through. Check for doneness with a meat thermometer (74°C/165°F internally).
    5. Rest & Serve
  5. 5
    Let the cutlets rest for 5 minutes before serving. Enjoy with lemon wedges, dipping sauces, or as a sandwich filling!
Note
  • For Extra Crispiness: Use a wire rack over the baking sheet to allow air circulation.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Bake at 180°C (350°F) for 10 minutes or air fry at 180°C (350°F) for 5 minutes.
  • Variations: Use crushed cornflakes instead of panko for extra crunch.
Keywords: crispy, baked, healthy, easy, family-friendly
Read it online: https://petitepanini.com/recipe/crispy-baked-chicken-cutlets/