Golden, crunchy oven-baked chicken cutlets boast a crispy exterior while remaining tender and juicy inside. This dish is a delicious and healthier alternative to classic fried chicken breasts, and you can whip it up in under 40 minutes!
Making chicken cutlets has never been simpler! You won’t use hot oil, which means you don’t need to wash the kitchen top-to-bottom to remove grease splashes. Instead, we’re planning to cook it on the grill, which assists in creating a coating that is super crunchy and healthier!
The prep time shouldn’t last longer than twenty minutes. It’s all we need to do is slice and crush the meat, cover it in flour, and bake it until perfect.
There are many ways to prepare this recipe! It’s also great to make a meal-prep or for easy dinners in the week similar to the recipes I have for buttermilk Chicken Tendries, Easy Lemon Chicken Recipe and the classic Chicken Parmesan recipe.
If you love cooking with poultry, you should check out my Healthy Chicken Dinner Ideas for more ideas.
How do you create it?
Preheat the oven to 400 degrees F. Put a wire rack onto a baking sheet, brush or paint it together with cooking oils, and then put it aside.
Prepare 3 separate dishes. 1. St using 1 cup of all-purpose flour. 2 2nd with 2 eggs whisked. in a three-third dish, mix 1 cup Italian bread crumb and 1/2 Cup grated Parmesan cheese as well as 1 tbsp lemon zest.
The chicken breasts should be cut into halves, lengthwise. Wrap them in plastic wrap, then pound them using a meat tenderizer until they’re uniform in thickness and around 1/4-inch thick. Add salt and pepper on both sides.
Dive each cutlet into flour, then beat eggs, then the breadcrumbs.
Set them on a wire rack. Spray the cutlets’ tops with a cooking spray which helps to benefit in keeping the tops crisp and golden in color.
Bake at 400degF for 15 minutes or until the internal temperature is 165degF.
Tips for best results
- Seasoning. I like to season the entire coating ingredient by adding salt and pepper. The taste of your cutlets will be better if each layer is properly seasoned.
- Baking. Make sure you grease the wire rack thoroughly before placing the cutlets on it so that the cutlets’ crust doesn’t stick to it.
- marinade. If you want to take these cutlets to an entirely new level you can marinate them in buttermilk and spice as I did in my Buttermilk Chicken Tenders.
- Frequently Asked Questions How do I store it? They can be refrigerated in an airtight container or a zip-lock container for a period of three days. How do I heat up? I usually prefer to heat these cutlets of chicken in the oven so that they’re crisp. Put these on an oven pan using a wire rack. Then bake at 350 degrees F for around 10-12 minutes. If you choose to heat the cakes in the microwave the result will be wet. How to pound a chicken breast? The first step is to cut the meat lengthwise in half to make it approximately the same thickness and size. Then, place one-half of the meat on the cutting board. It can be covered with plastic wrap, put inside a zip-lock bag, or put it Between two parchment sheets.
Utilizing a meat tenderizer lightly pound the meat beginning with the thicker portion before moving on to a thinner portion. Press it until the meat is uniform in thickness and is about 1/4-inch thick.
If you don’t own a meat tenderizer, you could make use of any heavy object you have around your hands, such as rolling pins, a small skillet, or even canned food items. What is the perfect way to bake? The time for cooking is contingent on the size of the cutlets. For me, it generally takes around 15 minutes and I start gauging internal temperature with the meat thermometer after baking for about 15 minutes. Check that your internal temperature is a minimum of 165degF. How can you keep the crust from becoming too dry? Cooking the chicken in cutlets over wire racks benefits them to stay crisp across both surfaces. When you cook them on foil or parchment paper the top side will be soggy and soft. What should you serve it with? There are a myriad of ways you can prepare this dish! Here are some options:
– Side Dishes: Loaded Mashed Potatoes, Crispy Smashed Potatoes , Instant Pot Mac and Cheese , Mediterranean Roasted Vegetables , or Instant Pot Mashed Potatoes .
– Vegetables: Roasted Cherry Tomatoes , Green Bean Almondine Recipe , Oven Roasted Butternut Squash , and A Roasted Broccoli with Parmesan .
– Salads: Orzo Pasta Salad , Olivie Salad , Farro Salad Recipe , and Potato Salad with Bacon and Egg . Oven Baked Chicken Cutlets Crispy Golden oven baked chicken cutlets are coated with a crisp coating, but remain tender and succulent inside! This is an excellent alternative to the traditional chicken breast recipe, which you can prepare in less than 40 minutes. Prep Time 20 minutes mins Cook Time 20 minutes minutes Total Time 40mins Course Lunch, dinner Cuisine: American Serves: 6 people Calories: 271kcal Author: Veronika’s Kitchen Ingredientsâ–¢ 3 skinless, boneless chicken breastsâ–¢ 1 cup all-purpose flourâ–¢ 2 large eggsâ–¢ 1 cup Italian breadcrumbsâ–¢ 1/4 Cup Parmesan cheese gratedâ–¢ 1 tablespoon lemon zestâ–¢ Salt, pepper and salt to tasteInstructionsThe oven should be heated to 400°F. Put a wire rack onto a baking sheet, then brush or spray with cooking oil then place it aside. Prepare 3 separate dishes. 1. 1st using 1 cup of all-purpose flour. 2 2nd with two whisked eggs. In 3 third dish, mix 1 cup of Italian breadcrumbs 1/2 cup of grated Parmesan cheese, and 1 tablespoon of lemon zest. The chicken breasts should be cut into halves lengthwise. Wrap them in plastic wrap and then pound them with a meat tenderizer until they’re equal in thickness and approximately 1/4-inch thick. Add salt and pepper on both sides. Dip each cutlet in flour, then beat eggs followed by breadcrumbs. Set the cutlets on a greased wire rack. Spray the cutlets’ tops with cooking spray which helps to keep the edges crisp and turn golden in color.- Bake at 400degF for approximately 15-20 minutes or until internal temperature reaches 165degF.
- Seasoning. I like to season the entire coating ingredient by adding salt and pepper. The taste of your cutlets will be better if each layer is properly sprinkled with salt and pepper.
- Baking. Make sure you grease the wire rack carefully prior to placing the meat on it, to assure that the cutlets’ crust doesn’t adhere to it.
- marinade. If you want to take these cutlets to an entirely new level it is possible to marinate the cutlets with buttermilk and spices.
- How to keep them. You can refrigerate them in an air-tight jar or in a zip-lock bag for 3-5 days.
- How to heat. I always prefer to cook the chicken chaplets
- they’ll come out wet.
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