Take the oily mess out of chicken cutlets with this no-fuss baked version. They’re every bit as flavorful and crunchy as the deep-fried classic!
Some foods only sound good to me every now and then. Creamy pasta dishes, hamburgers, loaded baked potatoes, and nachos are a few examples in that realm. These are all fairly substantial foods, with high calorie counts (the way I make them, at least!), and they leave me feeling very full and… well, heavy, to the point where I cannot imagine the next time I’ll want to eat it once I’m done with my plate.
Not all heavy foods leave me feeling like this. For example, chicken cutlets, which are typically deep-fried, always leave me wanting more, even if I’m super full at the end of the meal. I could eat fried chicken cutlets every day of my life and probably not get bored of them. But they’re deep-fried, so not only are they not so great to eat every day, but they also take a bit of effort to make at home.
This baked chicken cutlets recipe is a great compromise for lovers of this classic chicken dish. Baking them means your stovetop will be far less oily by the end of the process. As an added bonus, these baked cutlets are healthier than the deep-fried and pan-fried versions of this dish. You can use these as a base for chicken Parmesan, cut them up into bite-sized pieces for salad, or simply squeeze a lemon over them and eat them as they are. Any way you serve them, you and your family will love these tasty chicken cutlets!
Are These Baked Chicken Cutlets Healthy?
These baked chicken cutlets are a healthier alternative to traditional fried chicken breast. Chicken breast in general is low in fat and calories and high in protein, and it’s a good source of essential nutrients like niacin, vitamin B6, and selenium. Baking instead of frying cuts down on added fats, and the olive oil used in this recipe is high in healthy unsaturated fat. The light coating of Parmesan adds flavor and a small boost of calcium.
Overall, this recipe can be a healthy protein when eaten in moderation. To make it gluten-free, use gluten-free breadcrumbs. You can make it dairy-free by using a plant-based Parmesan substitute such as nutritional yeast, and non-dairy milk in place of the dairy milk.
Preparing The Chicken
This recipe calls for the cathartic process of pounding the chicken breasts with a tenderizer or mallet to achieve an even thickness. This allows for the chicken to cook quickly and evenly, keeping it nice and juicy. If you’re thinking about skipping this part, perhaps because you’ve never had to do it before, resist the urge! It’s easy, and well worth the work. Plus, if you put the chicken breasts in the oven without pounding them flat, you may end up with well-cooked edges and underdone middles. For easy cleanup, cover your chicken with plastic wrap before you start. Just remember to stop pounding when the chicken breasts are about a quarter-inch thick.
How Do I Store Leftovers?
Cooked cutlets can be stored in the fridge for up to 4 days. You can also freeze them in freezer-safe containers or bags for up to 3 months. It’s probably a good idea to separate them with layers of parchment or wax paper to prevent sticking. Let them thaw in the fridge overnight before reheating them in the oven or air fryer. Either option will help resurrect their crispy coating!
Serving Suggestions
These cutlets pack a ton of flavor, and I enjoy them alone with a simple squeeze of lemon and fresh parsley as a garnish. They’re also lovely with this Honey Mustard Dipping Sauce or this creamy Mushroom Sauce on top. Serve them with some classic sides, such as this Grilled Broccoli or some tasty Red Skin Mashed Potatoes.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons whole milk
- 1 egg
- 2 cups bread crumbs
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ cup Parmesan
- Parsley for garnish
Instructions
- Preheat the oven to 400℉.
- Use a meat tenderizer or a mallet to flatten the chicken breasts to about ¼-inch thickness.
- Drizzle the olive oil over the chicken and sprinkle with Italian herbs, salt, and pepper. Rub it all over the chicken.
- In a bowl, whisk the milk and egg together, and season with salt and pepper. In another bowl, mix the breadcrumbs with the garlic, paprika, and Parmesan.
- Use a fork to dredge each chicken breast into the egg mixture, then into the breadcrumb mixture, until it is completely coated.
- Place the cutlets on a baking sheet with space around each one, then bake in the preheated oven for 15 minutes. Turn them over and bake for another 5 minutes, or until they are completely golden brown and crispy.
- Garnish with parsley, then serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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