These Crispy Baked Chicken Cutlets are oven-baked and will crispy baked chicken breast without breadcrumbs your new favorite way to eat chicken. They are so crispy on the outside and juicy on the inside. Easy to make and perfectly baked crispy chicken that the whole family can enjoy! These Crispy Baked Chicken Cutlets are oven-baked to perfection.
Crispy on the outside and so tender and juicy on the inside. An easy weeknight meal that’s ready in just about 30 minutes and a healthier alternative to the classic fried crispy chicken without missing out on flavor. Serve this easy chicken recipe with roasted veggies or potatoes, over salad, or pasta. Why this Crispy Baked Chicken cutlet recipe is the best So good: this baked chicken recipe is so crispy on the outside and tender and juicy on the inside. Kid-friendly: just like adults, the kids will love these crispy chicken cutlets! The ingredients are simple, and you can even serve this crispy chicken with your kiddos favorite pasta to make it even more delicious. Simple and easy: it’s really easy to prep these chicken cutlets and pop in the oven.
No frying needed which means no oil popping all over the stove. And because the ingredients are so simple, you might already have all if not most of them on hand already! Ingredients for Baked Breaded Chicken cutlets Chicken Breasts: You will need about 4 chicken breasts for this easy chicken cutlet recipe. I always opt for boneless and skinless because it’s just so much easier! Italian Seasoning: Such a versatile seasoning, this is one that most people already have in their spice cabinet.
It yields an aromatic and simple flavor that really helps to make this chicken amazing. Olive Oil: A great vegetable oil that can be used at high temperatures, high quality olive oil has natural aromatic flavors that are robust and so delicious. Egg: The egg in this crispy baked chicken recipe helps to hold all of that delicious breading on the chicken cutlets. A quick dip in the egg mixture ensures that you get the maximum breading without being too thick.
Milk: When whisked together with the egg, the milk helps to perfectly coat the raw chicken cutlets so that the perfect ratio of breadcrumbs to chicken sticks on. Panko Breadcrumbs: The combination of panko, fresh Parmesan cheese and garlic powder makes the ultimate breading for your chicken! It’s light but still packed with flavor for the perfect combination. Fresh Grated Parmesan Cheese: Freshly grating your cheese is always the way to go! Pre-shredded cheese has a harder time melting, and once you grate your own, you’ll never go back! The taste is so much better. Garlic Powder: The breading is what really sets this oven fried chicken recipe apart, and that’s where the garlic powder comes in.
It gets added to the breading mixture to give a rounded out and perfectly seasoned outer coating to the chicken. Smoked Paprika: Pungent dried paprika is used to season the chicken with classic aromatic flavors. If you do not have smoked paprika, then regular paprika will work. Sea Salt and Pepper: The seasonings for this crispy chicken cutlet recipe are really so simple, but that’s what makes them so delicious! You can use salt and pepper to taste, but I personally like to use sea salt and fresh cracked pepper. Cooking Spray: I like to use avocado cooking oil spray to keep things light and healthy. However, any neutral oil spray will work here, such as an olive oil spray.
Fresh Chopped Parsley: To add a little bit of color and freshness to our baked chicken, I like to sprinkle some fresh parsley at the end! Of course, if you don’t have any on hand you can omit it with no problem. Next, rub the chicken with Italian seasoning, salt, pepper and olive oil. We want the chicken to really absorb the flavors of the seasonings. Marinate: If time allows, marinate it for one hour to overnight. This will give you the most tender and moist chicken! The longer you allow the chicken to marinate, the better it will taste!
Coat chicken: In a large bowl, whisk together the egg, milk, a pinch of salt and pepper. In a shallow dish, combine the panko, garlic powder, with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat. If you are trying to keep your chicken warm and crispy just for a few hours until ready to serve, simply place then on a cooling rack without parchment paper and keep it in the bottom of the warm oven. This works for these oven-baked chicken cutlets since they aren’t fried.
How to store crispy baked chicken? Allow crispy chicken to cool off completely on a cooling rack before placing it in an airtight container and storing it in the fridge for 3-5 days. If the chicken is fried and oil, try to drain as much oil from it as you can before cooling it off and storing it in the fridge. Thinly sliced chicken cutlets, baked to perfection with a garlic parmesan panko coating. If time allows, marinate it for 1h to overnight. This will give you the most tender and moist chicken. F and line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the egg, milk, a pinch of salt and pepper. In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika. Place the chicken onto the prepared baking sheet and spray with cooking oil spray. Sprinkle with fresh chopped parsley, and serve immediately. Notes Depending on how thin you slice each chicken breast will determine how many strips per serving. Each serving will be one full chicken breast.
Which should be sliced to 2-3 pieces. I can’t eat dairy product so what could I use instead of Parmesan cheese ? 4 inch so I baked them for 15 mins on one side and 8 on the other. I didn’t miss the fried-ness at all. I was looking for a different way to make Chicken Cutlets with out frying them, so I noticed this email came up on my IPad so I looked at the recipe and read the ingredients, I’m usually picking on certain things to eat and this recipe had everything I liked, so then I decided to give it a try. The only thing was I didn’t see I should’ve marinated the Chicken Breast for 1 hour to over night, and only had 1 hour to marinate the Chicken before I cooked it. It was absolutely delicious and had a lot of wonderful flavor.