Crispy on the outside and juicy inside – these Crispy Baked Chicken Cutlets are easy to make and delicious. A healthier version of your regular chicken cutlets.
These super-boosted crispy chicken cutlets have both crunch and taste, and are healthy too!
Chicken breasts can be easy to find, have a quick cooking time, and be healthy too, but they can lack a little flavor – not this delicious recipe for Baked Chicken Cutlets though – take notes!
Wrapped in a cheesy, crunchy coating, this simple recipe for Baked Chicken Cutlets can be used as a speedy mid-week meal or leveled up with different sides, to make an easy entertaining dish.
Ingredients You’ll Need
Chicken breasts (2) – Free-range, corn-fed whole chicken breasts will usually give you the most flavor and the most tender meat, so try and opt for these where you can.
Egg (2) – Use large, free-range eggs for the most nutrition and the coating for your chicken.
Almond milk (2 tbsp) – Dairy-free milk is a delight to use for this dish – you could use a different one of your choice though, just make sure it’s an unsweetened variety.
Salt and black pepper (a pinch) – Sea salt and freshly ground will give the best taste.
Bread crumbs (1 cup) – You could use homemade breadcrumbs if you like, or you can use the super crispy panko breadcrumbs, both would work well.
Parmesan cheese (1/4 cup) – Freshly grated is always the best option. You could switch this with pecorino, or another grated hard cheese could also be used instead.
Italian seasoning (1 tbsp) – For an authentic addition to your Baked Chicken Cutlets, an Italian Seasoning to boost the other herbs will take your crumb coating to a new level!
Garlic powder (2 tsp) – This intense garlic flavor shouldn’t be left out and will bring the family into the kitchen, to see what’s cooking in the oven!
Dried thyme (1/2 tsp) – Find a good quality dried herb as it really makes a difference to the intensity.
Dried oregano (1/2 tsp) – Dried herbs are a great standby, but fresh herbs will help add a milder taste so you could always switch with a fresh herb if you like.
Paprika (1 tsp) – Just the regular one needs to be used here, no need for the smoked variety.
How to Make Baked Chicken Cutlets?
Step 1. Start by preheating the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
Step 2. Next, carefully slice the chicken breasts in half lengthwise. Place the chicken breasts on a board and lay a sheet of plastic wrap (or baking parchment) on top.
Step 3. Pound each breast with a meat mallet (like this one – these are great to help tenderize meat!). You need each chicken breast about around 1/4 inch thick all over. Repeat with every piece of chicken.
Step 4. In a shallow bowl, add the eggs, almond milk, salt, and black pepper. Whisk until well mixed.
Step 5. In another shallow dish, add the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper. Stir well to combine the breadcrumb mixture.
Step 6. One at a time, dip each chicken breast into the egg and milk mix, ensuring it is covered all over.
Next, press it into the breadcrumb mixture and cheese mixture to coat both sides of the chicken breast well. Repeat with all the chicken pieces.
Step 7. Place the coated chicken breasts onto the prepared baking sheet and then spray generously with the cooking spray.
Step 8. When all of your chicken cutlets have been prepared and, on the tray, bake in the oven for 17-20 min until golden brown and cooked through. Serve with your favorite side salad.
How Long Should You Bake Chicken Cutlets?
Your chicken cutlets should take between 17-20 minutes. However, do check as this may depend on the size of your chicken breast. A larger, or thicker cutlet may take a generous 20 minutes.
Ensure your Baked Chicken Cutlets are cooked through – you could cut into your own serving just to be sure if you would like to.
What Should You Serve Oven Baked Chicken Cutlets With?
A fresh green salad would make a light summer lunch that would be delicious eaten al fresco! You could add a side dish of sweet potato fries, sprinkled with sea salt and fresh rosemary.
Cauliflower rice with chopped veggies is a tasty side dish that would work well with these cutlets. Buttery and herb-coated new potatoes would be a super addition to the plate!
A zoodle salad with cherry tomatoes, cucumber, and a drizzle of deep and peppery extra-virgin olive oil would make this an elegant entertaining dish.
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Crispy Baked Chicken Cutlets
Ingredients
- 2 boneless skinless chicken breasts
- 2 large eggs
- 2 tbsp almond milk
- a pinch of salt and black pepper
Breadcrumbs
- 1 cup breadcrumbs gluten-free or regular
- 1/4 cup parmesan cheese shredded
- 1 tbsp Italian seasoning
- 2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Cooking spray
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
- Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
- In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
- In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
- Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
- Place on a baking sheet and spray with cooking spray.
- Repeat it with all of the chicken cutlets.
- Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.