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Baked Chicken Cutlets

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These Baked Chicken Cutlets are crispy, golden, and juicy—offering all the crunch of fried chicken without the extra oil. Coated in seasoned breadcrumbs and baked to perfection, this easy baked chicken cutlet recipe is perfect for weeknight dinners, meal prep, sandwiches, salads, or pasta dishes.

Ingredients

  • 4 boneless skinless chicken breasts, sliced thin or pounded into cutlets

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 2 large eggs

  • 1 cup breadcrumbs (plain or Italian-style)

  • ½ cup grated Parmesan cheese

  • Olive oil spray or light drizzle of olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Pound chicken to an even thickness (about ¼–½ inch) for uniform cooking.

  3. Season both sides with salt, black pepper, garlic powder, and paprika.

  4. In one bowl, beat the eggs. In another bowl, mix breadcrumbs and grated Parmesan cheese.

  5. Dip each cutlet into the eggs, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.

  6. Arrange cutlets in a single layer on the baking sheet. Lightly spray or drizzle with olive oil.

  7. Bake for 18–22 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).

  8. Let rest for a few minutes before serving.

Notes

  • For extra crunch, use panko breadcrumbs.Baking on a wire rack placed over the sheet pan improves crispiness.Add dried oregano or Italian seasoning for extra flavor.To make gluten-free, substitute gluten-free breadcrumbs.Freeze cooked cutlets for up to 2 months and reheat in the oven until crispy.

Find it online: https://cookibly.com/baked-chicken-cutlets/