Crispy Oven-Baked Chicken Cutlets

When it comes to preparing chicken cutlets, the method of cooking can significantly impact both health and flavor. Baking offers numerous advantages over frying, making it an appealing choice for health-conscious individuals and families. One of the primary health benefits of baking chicken cutlets is the reduction in unhealthy fats. Traditional frying methods often require copious amounts of oil, which can lead to excess calories and unhealthy trans fats. In contrast, oven-baking allows you to achieve that coveted crunch with much less oil, resulting in a lighter dish that doesn't compromise on flavor.

Discover the joy of cooking with these Crunchy Golden Oven-Baked Chicken Cutlets, a healthier and delicious alternative to traditional fried chicken. With a crispy Panko coating and a blend of savory spices, these cutlets are perfect for any meal. This comprehensive guide guides you through each step, from selecting the best ingredients to mastering the breading and baking techniques. Enjoy versatile serving options that will impress your family and friends!

Print Recipe Pin Recipe

Ingredients

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (Panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

Cooking spray or olive oil

Fresh parsley (for garnish, optional)

Lemon wedges (for serving, optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Chicken: Pat the chicken breasts dry with paper towels. If they are thick, you can butterfly them or pound them to an even thickness (about 1/2 inch). This helps them cook evenly.

Set Up the Breading Station: In three separate shallow dishes, set up your breading station:

- In the first dish, add the flour mixed with a pinch of salt and pepper.

- In the second dish, whisk the eggs until well combined.

- In the third dish, combine the breadcrumbs, garlic powder, onion powder, paprika, oregano, salt, and pepper.

Bread the Chicken:

- Take one chicken breast and dredge it in the flour, ensuring it's fully coated. Shake off any excess.

- Dip it into the egg mixture, allowing any excess to drip off.

- Finally, coat it in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick. Repeat with all chicken breasts.

Arrange on Baking Sheet: Place the breaded chicken cutlets on the prepared baking sheet. For extra crispiness, lightly spray the tops with cooking spray or drizzle with olive oil.

Bake: Bake in the preheated oven for about 20-25 minutes, or until golden brown and fully cooked (internal temperature should reach 165°F or 75°C). Flip the cutlets halfway through the baking time for even crispness.

Serve: Once baked, let the cutlets rest for 5 minutes. Garnish with chopped fresh parsley for a pop of color, if desired. Serve with lemon wedges on the side for squeezing over the cutlets.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4