Baked Chicken Cutlet Recipes

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.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Cooking Method: Baking

Cuisine: American

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 6

Calories: 271 kcal

Best Season: Suitable throughout the year

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

3 Boneless Skinless Chicken Breasts
1 cup All-purpose flour
2 large Eggs
1 cup Italian breadcrumbs
1/2 cup Parmesan cheese (Grated)
1 tbsp Lemon zest
Salt, pepper to taste

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.

Read it online: https://therecipenook.com/recipe/baked-chicken-cutlet-recipes/