These oven-baked chicken cutlet recipes yield a crispy, golden crust without the grease of frying. Perfect for quick dinners, salads, or sandwiches, they’re tasty, easy to prepare, and a healthier version of a comfort food favorite.
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Baked Chicken Cutlet Recipes
Description
These oven-baked chicken cutlet recipes yield a crispy, golden crust without the grease of frying. Perfect for quick dinners, salads, or sandwiches, they're tasty, easy to prepare, and a healthier version of a comfort food favorite.
Ingredients
Instructions
Video
- Preheat the oven to 400°F. Place a wire rack on a baking sheet and brush or spray it with cooking oil, then set aside.
- Prepare three separate dishes. First, with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In a 3rd dish, mix 1 cup Italian breadcrumbs, ½ cup grated Parmesan cheese, and 1 tbsp lemon zest.
- Cut the chicken breasts in halves lengthwise. Cover them with plastic wrap and pound with a meat tenderizer until they are of even thickness and about ¼-inch thick. Season them with salt and pepper on both sides.
- Dredge each cutlet in flour, then beaten eggs, and then breadcrumb mixture. Place on a pre-greased wire rack. Spray the tops of the cutlets with some cooking spray; that will help keep the tops crispy and get golden in color.
- Bake at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 271kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Trans Fat 1g
- Cholesterol 97mg33%
- Sodium 488mg21%
- Potassium 307mg9%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 22g44%
- Vitamin A 200 IU
- Vitamin C 3 mg
- Calcium 151 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Seasoning. I like to season all the coating ingredients with salt and pepper. Your cutlets will taste much better when each layer is well seasoned.
- Baking. To prevent the cutlet's crust from sticking, grease the wire rack well before placing the meat on it.
- Marinade. If you want to bring these cutlets to a whole new level, you can marinate them in buttermilk and spices.
- How to store. You can refrigerate them in an airtight container or a zip-lock bag for about 3–5 days.
- How to reheat. I always prefer to reheat these chicken cutlets in the oven so they stay crispy. Place them on a baking sheet with a wire rack and put them in the oven at 350°F for about 10-12 minutes. If you decide to reheat them in a microwave, they will come out soggy.
