Having a crave for crispy, golden-brown chicken cutlets but want to avoid frying? Look no further! These oven-baked chicken cutlets provide the ideal crunch and taste without using too much oil. With a few basic ingredients and the correct techniques, you can create the exquisite flavor and texture of classic fried cutlets—directly in your oven!
Crispy Oven-Baked Chicken Cutlets Recipe
Ingredients:
- 2 boneless, skinless chicken breasts (sliced into cutlets)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 2 tbsp olive oil (for brushing)
- Cooking spray
Directions:
- Preheat your oven to 425°F (220°C). Apply cooking spray and put parchment paper on a baking pan..
- Then, put the flour in one bowl, whisk the eggs and milk in the second, and mix the panko, Parmesan, paprika, garlic powder, salt, and pepper in the third bowl.
- Next, dredge each piece in a flour and then dip it into the egg mixture. Then coat each chicken cutlet completely with the breadcrumb mixture, pressing lightly for proper sticking.
- Lightly brush the tops of the coated cutlets with olive oil before placing them on the baking sheet that was prepared previously.
- Bake the cutlets for 20 minutes, turning them over halfway through, or until they are crispy and golden brown.
- Rest for a few minutes before serving.
- Now serve with your preferred dipping sauce, pasta or make a sandwich.
If you’re looking for a healthier option, try our Low-Carb Baked Keto Chicken Cutlets—a delicious, diet-friendly option without compromising on flavor!
Nutrition Facts (Per Serving)
- Calories: 320 kcal
- Protein: 32g
- Carbohydrates: 28g
- Fat: 10g
- Saturated Fat: 3g
- Fiber: 2g
- Sodium: 450mg
- Cholesterol: 115mg
Tips for the Best Oven-Baked Chicken Cutlets
- Use panko breadcrumbs for extra crunch.
- Preheated sheet ensures crispier cutlets.
- Turning the cutlets halfway helps them cook evenly.
- Baking at 425°F ensures a golden, crispy exterior without drying out the chicken.
FAQs
- Is it possible to prepare these cutlets without gluten?
Indeed! Just replace ordinary flour with almond, oat, or gluten-free all-purpose flour blend, and add gluten-free panko breadcrumbs. Without the gluten, this will offer you the same crunchy texture.
- How do I store and reheat leftovers?
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for about 5-7 minutes to restore their crispness without drying them out. - Can I freeze the breaded cutlets before baking?
Yes, you can! Arrange the breaded cutlets on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag. When ready to cook, bake them straight from frozen at 400°F for about 25 minutes. - What sauces pair well with these cutlets?
These cutlets taste amazing with marinara, honey mustard, ranch, or spicy mayo. You can also try garlic aioli or barbecue sauce for a unique flavor twist.
