Description
Crispy baked chicken cutlets with a golden crust and juicy center. Easy, flavorful, and ready in under 30 minutes—no frying needed.
Ingredients
- 2 large boneless, skinless chicken breasts (about 5–6 ounces each)
- 2 large eggs
- 2 tablespoons milk or unsweetened non-dairy milk
- 1 cup breadcrumbs (regular or panko)
- ¼ cup finely grated parmesan cheese
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Olive oil spray or drizzle
- 1 tablespoon chopped parsley, for garnish
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Slice each chicken breast in half lengthwise to create 4 thin cutlets. Place between sheets of plastic wrap and pound to ¼-inch thickness for even cooking.
- In one shallow bowl, whisk eggs, milk, salt, and pepper.
- In another bowl, mix breadcrumbs, parmesan, Italian seasoning, garlic powder, paprika, and a pinch of salt.
- Dip each cutlet into the egg mixture, then coat evenly with the breadcrumb mixture, pressing gently to help it adhere.
- Arrange the cutlets on the prepared baking sheet without overlapping.
- Spray the tops lightly with olive oil spray for extra crispiness.
- Bake for 17–20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
- Let rest for 5 minutes before serving. Garnish with parsley and enjoy warm.
Notes
- For an extra-crispy texture, place the chicken on a wire rack over the baking sheet to allow air circulation underneath while baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American