Baked Chicken Cutlets
These Baked Chicken Cutlets are crispy on the outside, tender on the inside, and way easier (and cleaner!) than frying. With just a few pantry staples and a quick trip to the oven, you’ve got a versatile, crowd-pleasing protein perfect for busy weeknights, salads, or sandwiches.
Servings: 4
Calories: 234kcal
Equipment
Ingredients
- 2 chicken breasts about 1-1.25 lbs total, sliced in half into cutlets and pounded until 1/4-1/2” thick
- ½ tsp kosher salt
- 1 cup all purpose flour
- 2 eggs beaten
- 1 1/2 cups panko bread crumbs
- Olive oil spray for cooking
Instructions
- Preheat the oven to 400°F.
- Place the flour, eggs, and panko bread crumbs into three shallow bowls (I like to season each bowl with a pinch of salt and pepper). Season both sides of the chicken cutlets with salt. Dredge the cutlets one at a time, by first coating them on both sides in flour, then the egg wash, then the breadcrumbs.2 chicken breasts, 1 cup all purpose flour, 2 eggs, 1 1/2 cups panko bread crumbs, ½ tsp kosher salt
- Arrange the cutlets on a wire rack over a baking sheet and lightly spray both sides with olive oil. Bake for 10 minutes, flip and then bake for another 8 minutes. If you want them super crispy you can broil on high for 2-3 minutes. Watch closely so they don’t burn!Olive oil spray
Notes
Pan Frying Instructions: Heat ½ inch of oil over medium heat in a heavy-bottom skillet. Working one at a time (or two, if you have a very large skillet), cook the cutlets for 2-3 minutes per side until golden brown.
- I like to top these with a Cherry Tomato Salad (with a little drizzle of balsamic glaze) and lay it all on top of a bed of arugula, tossed with a little olive oil, lemon juice, and flaky salt.
Nutrition
Serving: 4g | Calories: 234kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 487mg | Potassium: 108mg | Fiber: 2g | Sugar: 2g | Vitamin A: 119IU | Calcium: 58mg | Iron: 3mg
