Fitness / January 13, 2024

Baked Chicken Cutlets

Crunchy and flavorful, a lower calorie low-mess take on traditional fried cutlets you’ll make again and again.

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Fried chicken cutlets are a delicious and versatile kitchen staple, whether eaten on their own or as part of a recipe. Most cutlets, though, require high calorie frying, an oily mess of a kitchen and the risk of burns from hot grease.

Not these.

Easy to prepare, they bake in the oven in just 20 minutes and can be used in a myriad of ways – as chicken fingers, in sandwiches, as a salad topper or with a veg and potato side, these cutlets are destined to become a staple of your kitchen repertoire.

The herbs and parmesan give them an Italian-American twist, and these cutlets pair beautifully with tomato based sauces or simple pasta dishes, too.

Are Baked Chicken Cutlets Healthy?

Chicken breast is a lean and healthy protein choice. These cutlets are home made with simple, natural ingredients and are baked, not fried, making them a much healthier choice than factory made or fried cutlets. So while they’re not as healthy as a grilled chicken breast, they are much healthier than the alternative.

Preparing the Chicken

This recipe calls for the cathartic process of beating up the chicken to achieve an even thickness. This allows for the chicken to cook quickly and evenly, keeping it nice and juicy. The process tenderizes the meat naturally by breaking down the long protein fibres. The process also works with skinless boneless thighs, which tend to be cheaper and juicier than breast meat. To reduce mess, cover your chicken with plastic wrap before the attack begins.

INGREDIENTS

4 Chicken Breasts
2 Cups Bread Crumbs
2 Tbsp Whole Milk
1 Egg
2 tsp Italian herbs
½ tsp Garlic Powder
1 tsp Paprika
¼ cup Parmesan
Salt and Pepper
2 Tbsp Olive oil
1 small bunch Parsley

INSTRUCTIONS

Preheat the oven to 400 F.
Use a meat tenderizer or a mallet to bash the chicken breast flat so that it is about a ¼ inch thick.
Drizzle the olive oil over the chicken and sprinkle with Italian herbs, salt, and pepper. Rub it all over the chicken.
In a bowl whisk the milk, egg, and salt and pepper together. In another bowl mix the breadcrumbs with the garlic, paprika, and Parmesan.
Use a fork and dip each chicken breast into the egg mix then into the breadcrumb mix until it is completely coated.
Place the cutlets onto a baking sheet with space around each one and then bake for 15 minutes then turn them over and bake for another 5 minutes or until they are completely golden brown and crispy.

Tips and Tricks to Make Perfect Baked Chicken Cutlets

If your chicken breasts are large, cut them in half horizontally. Put the breast on a board and hold it down with your palm flat across the top. Using a long sharp knife, gently saw parallel to the board to yield two pieces of even thickness. This will give you 8 cutlets from 4 breasts.
Don’t crowd the pan, and use the top rack of your oven. If you have too many cutlets to fit on one pan, use the bottom rack too but be sure to switch the pan locations after 10 minutes.
For more neutral tasting cutlets, feel free to omit the Italian seasoning herbs. The garlic, paprika and parmesan will still impart tons of flavor.
If you’re using powdered parmesan in a shaker, omit the salt from the cutlet seasoning, as parmesan powder can be very high in salt.
For extra juicy results, consider using skinless boneless chicken thighs instead of breasts.

FAQs

can i use this recipe to make chicken fingers?

You can, and you’ll be glad you did! Simply cut the chicken into the desired size before breading. You’ll end up with fingers that are tastier, healthier and less expensive than the boxed ones.

does this work with other meats?

It sure does! Pork or veal are excellent choices for this treatment.

the chicken came out a bit dry.

A meat thermometer is your best kitchen buddy. Cook the cutlets until the internal temperature reaches 155 F then keep them in the oven at that temperature for 1 minute longer. Remove and transfer to a wire rack at that point. The use of skinless boneless thighs discussed above can also help your cutlets remain juicy.

Serving Suggestions

These cutlets pack a lot of flavor, and we love them served simply with a squeeze of lemon and a little fresh parsley. Or try them with this Spanish rice and a fresh salsa, or with a simple pasta in marinara sauce. They are also excellent sliced onto a rich Alfredo or served on top of a salad. The possibilities are endless, and we’re getting hungry just writing about the options!

Make Ahead and Storage

These cutlets can be prepared a few hours ahead and held in the fridge. They should be brought to room temperature for an hour before baking. Cooked cutlets can be stored in the fridge for up to 4 days – they’ll lose a bit of crunch but will still make great sandwiches!

Baked Chicken Cutlets

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 372kcal

Author FoodFaithFitness

Ingredients

4 Chicken Breasts
2 cups Bread Crumbs
2 Tbsp Whole Milk
1 Egg
2 tsp Italian herbs
½ tsp Garlic Powder
1 tsp Paprika
¼ cup Parmesan
Salt and Pepper
2 Tbsp Olive oil
1 small bunch Parsley

Instructions

Preheat the oven to 400 F.
Use a meat tenderizer or a mallet to bash the chicken breast flat so that it is about a ¼ inch thick.
Drizzle the olive oil over the chicken and sprinkle with Italian herbs, salt, and pepper. Rub it all over the chicken.
In a bowl whisk the milk, egg, and salt and pepper together. In another bowl mix the breadcrumbs with the garlic, paprika, and Parmesan.
Use a fork and dip each chicken breast into the egg mix then into the breadcrumb mix until it is completely coated.
Place the cutlets onto a baking sheet with space around each one and then bake for 15 minutes then turn them over and bake for another 5 minutes or until they are completely golden brown and crispy.