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Baked Chicken Cutlets » Simple and Healthy Recipe! ✅

Baked Chicken Cutlets are so crispy on the outside yet juicy on the inside. Panko Parmesan Crusted Chicken is easy to make and tastes like fried chicken. Bake these marinated chicken cutlets quickly in the oven for a simple yet convenient dinner ready in about 30 minutes.

Panko Chicken Cutlets are so simple yet incredibly tender and juicy with a crunch on the outside that you are going to love. They pair well with your favorite side dishes and offer a healthier alternative to fried chicken. Baked Chicken Cutlets are versatile and delicious thanks to the flavorful marinade and crispy Parmesan and panko topping.

If you love baked chicken, try my Baked Parmesan Chicken, Crispy Baked Popcorn Chicken, or Baked Chicken Breasts

Because you will love this crispy baked chicken cutlet

  • it is versatile Serve these chicken cutlets as a main dish, put them on a bun, drizzle with sauce and cheese, or slice for use in a salad.
  • It is kid approved. Kids, teens, and adults all love crispy panko chicken cutlets.
  • It’s fast. This recipe is ready in under 30 minutes, making it perfect for busy weeknights.

Chicken Cutlet Ingredients

  • Chicken: Use boneless, skinless chicken breasts and shred to a uniform thickness.
  • Parsley: garnish
  • LemonFresh lemon slices make a nice serving presentation.
  • cooking spray: Helps the breadcrumb mixture crisp and brown.

marinated chicken

  • Mayonnaise: use light mayonnaise to reduce fat in this recipe.
  • Parmesan: Use freshly grated Parmesan cheese.
  • Peppers: Select Spanish paprika or your favorite type of paprika.
  • condimentsDirections: Combine salt, Italian seasonings, onion powder, garlic powder, and black pepper.

panko mix

  • Breadcrumbs: The unseasoned panko breadcrumbs will create a super crispy crust, and the seasoned chicken breading will add flavor.
  • Parmesan: Use freshly grated Parmesan cheese.
  • Seasoning: salt and freshly ground black pepper.
  • Parsley: garnish

How to make baked chicken cutlets

  • Prepare the team. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Set aside.
  • Dry and mash the chicken. Pat chicken dry with paper towels and pound breasts until evenly thick, about ¼ inch.
  • Prepare the marinade. In a large bowl, combine the marinade mix ingredients, then add the chicken breast pieces. Massage well with your hands and reserve.
  • Prepare the breadcrumb mixture. In a shallow bowl, place the panko breadcrumb ingredients and mix well to combine.
  • Dredge the chicken. Roll each breast over crumb mixture, coat evenly, and transfer to skillet. Lightly spray with cooking spray.
  • Cook the chicken cutlets. Cook for 10-12 minutes, then flip the chicken breasts to the other side and cook for another 10 minutes or until the chicken is cooked through, browned and crispy. Core temperature should be 165 F.
  • Garnish and serve. Remove from the oven, sprinkle with parsley, and serve the crispy chicken cutlets with lemon wedges on the side.

Tips for making the best baked chicken cutlets

  • Always preheat the oven before baking.
  • Cut the very thick chicken breasts in half lengthwise and pound the chicken to an even thickness.
  • If desired, let the chicken rest in the marinade for several hours.
  • Leave space between the chicken pieces and do not allow them to overlap.
  • Spray chicken with cooking spray. This will help you get a crispy, golden crust.
  • Always check doneness with a meat thermometer. Chicken should be cooked to 165 degrees F.
  • If your chicken cutlets are particularly thin, check for doneness for about 15 minutes.
  • Thicker chops may take a little longer to cook.

Frequent questions

How to fry chicken cutlets?

Preheat fryer to 390 degrees F. Spray fryer basket with cooking spray. Place the chicken cutlets in the air fryer basket and coat the chicken with cooking spray as well. Cook for 10-12 minutes, flipping chicken breasts in half, until chicken is cooked through, browned and crisp.

How to store and reheat marinated chicken cutlets in the oven?

Store leftover chicken cutlets in an airtight container for up to 4 days. Crispy Chicken Cutlets can be reheated in the oven or air fryer until hot. Microwaving can make chicken chewy.

Can I freeze baked crusted chicken?

Freeze chops on a baking sheet until frozen. Wrap them individually in cling film and store in a zip lock bag. Store in the freezer for up to 3 months.

What to serve with chicken cutlets?

Serve these crispy baked chicken cutlets with your favorite sides, like Roasted Garlic Mashed Potatoes, Jalapeño Macaroni and Cheese, Homemade Green Bean Stew, or Mediterranean Pasta Salad.

More Crispy and Crunchy Recipes

  • crispy baked salmon
  • Air Fryer Popcorn Shrimp
  • Tuna Meatballs in a Parmesan Crust
  • Crispy chicken with sesame and honey
  • Crispy Baked Coconut Shrimp

I hope you enjoy all the recipes I share with you, including this delicious baked chicken cutlets recipe. I hope you will try it, like it, rate it and share it with your friends and family!

meIf you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me on Cookin’ With Mima on FACEBOOK |INSTAGRAM |pinterest for all my latest posts and recipes on social media.

Baked Chicken Cutlets

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  • ▢ 4 whole boneless skinless chicken breasts
  • ▢ chopped parsley to decorate
  • ▢ lemon wedges to serve
  • ▢ cooking spray

marinated chicken

  • ▢ ½ cup light mayonnaise
  • ▢ ½ cup grated Parmesan cheese
  • ▢ ¾ teaspoon Spanish or common paprika
  • ▢ ½ teaspoon salt
  • ▢ ¾ teaspoon Italian seasoning
  • ▢ ½ teaspoon onion powder
  • ▢ ½ teaspoon garlic powder
  • ▢ ½ teaspoon black pepper

panko mix

  • ▢ 1 cup unseasoned panko breadcrumbs
  • ▢ ¼ cup grated Parmesan cheese
  • ▢ ½ teaspoon salt
  • ▢ ½ teaspoon freshly ground black pepper
  • ▢ ¾ cup seasoned chicken breadcrumbs
  • ▢ 1 tbsp. dried parsley flakes

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  • Preheat oven to 400 F.
  • Line a large baking sheet with parchment paper. Set aside.
  • Pat the chicken dry and pound the breasts to an even thickness, about ¼ inch.
  • In a large bowl, combine the marinade mix ingredients, then add the chicken breast pieces. Massage well with your hands and reserve.
  • In a shallow bowl, place the panko breadcrumb ingredients and mix well to combine.
  • Roll each breast over crumb mixture, coat evenly, and transfer to skillet. Lightly spray with cooking spray.
  • Cook for 10-12 minutes, then flip the chicken breasts to the other side and cook for another 10 minutes or until the chicken is cooked through, browned and crispy. Core temperature should be 165 F.
  • Remove from the oven, sprinkle with parsley, and serve the crispy chicken cutlets with lemon wedges on the side.
  • Always preheat the oven before baking.
  • Cut the very thick chicken breasts in half lengthwise and pound the chicken to an even thickness.
  • If desired, let the chicken rest in the marinade for several hours.
  • Leave space between the chicken pieces and do not allow them to overlap.
  • Spray chicken with cooking spray. This will help you get a crispy, golden crust.
  • Always check doneness with a meat thermometer. Chicken should be cooked to 165 degrees F.
  • If your chicken cutlets are particularly thin, check for doneness for about 15 minutes.
  • Thicker chops may take a little longer to cook.

Calories: 335kcal | Carbs: 15g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated fat: 13g | Monounsaturated fat: 6g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 1199mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375 IU | Vitamin C: 0.1mg | Calcium: 206mg | Iron: 1mg

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