Oven Baked Chicken Cutlets
Oven-baked chicken cutlets are an easy Italian-style recipe perfect for "healthier" weeknight proteins. They only take 30 minutes in the oven and are great to serve with simple sides like green beans and potatoes.
Servings: 6 servings
Calories: 254kcal
Cost: $15
Equipment
- 1 baking tray
Ingredients
- 3 chicken breast, halved
- ¾ cup breadcrumbs
- ½ teaspoon salt
- ½ tablespoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 2 tablespoon grated parmigiano
- 2 tablespoon olive oil
- 2 eggs or ½ cup mayo
Instructions
- Preheat the oven to 350℉. Mix the breadcrumbs, salt, garlic powder, parsley, and parmigiano together on a large plate. Then beat your egg in a bowl.
- Slice the chicken breast in half. Dip your cutlets into the egg (or mayo) and let the excess egg drip off. Then dredge through the breadcrumb mixture to coat.
- Drizzle a baking tray with olive oil. Place the chicken cutlets on the tray and bake in the oven for 10-15 minutes on the top rack until the chicken is golden-brown. Then flip the cutlets and cook again for 10-15 minutes until the chicken reaches 165℉.
- Place on a cooling rack to cool for 5 minutes. Then serve.
Video
Notes
- Dry the chicken with a paper towel before dipping it in the egg to make sure the chicken cutlet is completely dry. The drier the chicken, the crispier the cutlets get in the oven.
- If you don't have a tenderizer, use a heavy-bottomed pan to pound and tenderize the meat.
- After dredging in breadcrumbs, don't pile the cutlets up because if they get too wet, they won't get crisp in the oven.
- I flip the chicken once the tops are golden brown.
Nutrition
Calories: 254kcal | Carbohydrates: 11g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 475mg | Potassium: 480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
