baked chicken cutlets

These Japanese inspired breaded chicken cutlets are like an Asian version of Italian Chicken Milanese. The Japanese Togarashi spice blend is combined with panko for a spicy, crisp coating.

Crispy Togarashi Chicken with Sesame Cucumber Relish

rice vinegar

sugar

sesame oil

ginger

garlic (grated

salt

cucumber

red onion

sesame seeds

chicken

all-purpose flour

egg (lightly beaten)

whole wheat panko breadcrumbs

Shichimi Togarashi (Japanese 7 Spice Blend)

black pepper (to taste)

olive oil spray

soy sauce

Preheat oven to 400F degrees.

In a small bowl, whisk together vinegar, sugar, sesame oil, ginger, garlic, and salt.  Add cucumber, onion and sesame seeds and stir.  Set aside to allow flavors to combine.

Season chicken cutlets with ¼ teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl.  Place panko, Togarashi, ¼ teaspoon salt, pepper and sesame seeds on another shallow plate.  Dredge each cutlet lightly in flour, then egg (shaking off excess), then panko mixture.  Place on a sheet pan covered in parchment.  Spray cutlets lightly with olive oil and bake for 20 minutes, rotating pan halfway through.

Top each cutlet with about 1/2 cup relish, 1 teaspoon soy sauce and sriracha (if desired). Serve.

Crunchy golden Oven Baked Chicken Cutlets have a crispy coating, while staying tender and juicy inside! This is a great healthy alternative to a classic fried chicken breast recipe that you can make in just under 40 minutes.

Oven Baked Chicken Cutlets

chicken breasts

eggs

breadcrumbs

Parmesan cheese (grated)

lemon zest

Salt, pepper

Preheat the oven to 400°F. Place a wire rack on a baking sheet and brush or spray it with cooking oil, then set aside.

Prepare 3 separate dished. 1st with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In a 3rd dish mix 1 cup Italian breadcrumbs, ½ cup grated Parmesan cheese, and 1 tbsp lemon zest.

Cut the chicken breasts in halves lengthwise. Cover them with plastic wrap and pound with a meat tenderizer until they are even thickness and about ¼-inch thick. Season them with salt and pepper from both sides.

Dredge each cutlet in flour, then beaten eggs, and then breadcrumb mixture. Place on a pre-greased wire rack. Spray the tops of the cutlets with some cooking spray, that will help to keep the tops crispy and get golden in color.

Bake at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F.

Chicken cutlets are baked in the oven and are crispy on the outside, and juicy and moist on the inside. Coated in garlic parmesan breadcrumb mixture, they are very flavorful. Healthier and much easier to make than fried!

Baked Chicken Cutlets

lbs chicken cutlets (~6 pieces)

butter

garlic powder

parmesan cheese (grated)

½ tsp black pepper

Preheat oven to 375℉. Prepare a sheet pan by placing aluminum foil on it. Top with a baking rack. Brush oil onto the baking rack to prevent sticking.

Place melted butter in a shallow dish.

In another shallow dish, mix breadcrumbs, garlic powder, parmesan cheese, salt and pepper.

Pat dry chicken cutlets. Working with one chicken cutlet at a time, brush cutlet with melted butter on both sides. Then coat chicken cutlets with the breadcrumb mixture on both sides. Finally, place the cutlet on the prepared baking rack.

Repeat for each cutlet.

Bake the chicken cutlets for 30 minutes. Flip the cutlets halfway through (~the 15 minute mark)

Remove from oven when internal temperature of each cutlet reaches 165℉. Serve and enjoy!

Crispy chicken cutlets baked or fried, and kept in the freezer for the quickest weeknight dinner! This is one of the best freezer meals ever, and such a treat for your future self.

Crispy Chicken Cutlets

boneless (skinless chicken breasts)

black pepper

panko bread crumbs

oil oil

Prep: Cut the chicken pieces in half crosswise, to form 2 thinner pieces. Place the chicken pieces in a ziplock bag 2 or 3 at a time, and seal the bag. Use a large heavy skillet or meat mallet to gently pound the chicken to about 1/3 inch and all one even layer.

Set Up: Once the chicken is all pounded out, arrange the breading station. Place the flour on a plate or shallow dish and mix with the salt and pepper. Whisk the eggs lightly in a separate dish. Pour the breadcrumbs in a third dish. Place a 4th container (a large plate or baking sheet) in the same area for the breaded chicken cutlets.

Bread: Bread each piece by lightly dipping it in the flour mixture, then lightly in the egg, then finally in the bread crumbs. Press as many bread crumbs as you can into the chicken, then place the breaded chicken flat in one layer.

Freeze: Flash freeze the chicken by placing the entire tray (this may need to be done in batches) in the freezer. Let the chicken freeze for at least one hour, then transfer to storage bags or containers for long-term freezing.

(this chicken may be cooked from frozen or from fresh, choose baking or frying method. there is no need to thaw these chicken cutlets once they are frozen)

Bake: To bake the chicken cutlets, preheat the oven to 425F and arrange the frozen (or fresh!) cutlets on a baking sheet OR on a rack set inside of a baking sheet for slightly more browning. Spray both sides of the chicken with cooking spray or spray oil. Bake the cutlets for about 25 minutes total, flipping once halfway through, until the breading is crispy and the chicken's internal temperature measures 165F.

Shallow Fry: Preheat a large skillet to medium (medium-low if your stove runs hot) with about 1/3 inch of oil. When the oil shimmers, add the chicken a few pieces at a time and fry for 5-7 minutes on each side until golden brown and crispy. If the chicken browns too quickly, reduce the heat to allow the breading to brown slowly and the chicken to cook all the way through.

With both cooking methods, remove from the heat and immediately sprinkle with a bit of salt before slicing and serving. Enjoy!

If you grew up loving crispy chicken cutlets but dreading the mess of frying them, I’ve got you. These Crispy Baked Chicken Cutlets are everything you crave—golden, crunchy, juicy—but without the oil splatter or post-dinner cleanup marathon.

Crispy Baked Chicken Cutlets

chicken cutlets (thinly sliced)

olive oil

lemon juice

tsp dijon mustard

tsp salt

tsp pepper

panko breadcrumbs

parmigiano reggiano (grated)

onion powder

parsley

non-fat plain Greek yogurt

tbsp milk

Preheat oven to 400F Convection Bake.

Start by marinating your chicken. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Add the thinly sliced cutlets and toss to coat. Let it sit for 15–30 minutes.

While the chicken marinates, prepare two separate bowls. In one, mix together all the breadcrumb ingredients: panko, Parmesan, salt, pepper, garlic powder, onion powder, and dried parsley. In the other, stir together the Greek yogurt, salt, pepper, and milk until smooth.

Line a baking sheet with parchment paper and, if you have one, place a baking rack on top for even crisping.

Working one at a time, dip each cutlet into the yogurt mixture, then press both sides into the breadcrumb mixture until fully coated. Place onto your prepared baking sheet and lightly spray the tops with olive oil spray.

Bake for 9 minutes, then flip each cutlet, spray again, and return to the oven for another 9 minutes or until the chicken is cooked through and crispy (internal temp should be 165°F).

Tasted really good but did not crisp up as i had hoped.  Ended up tossing into a skillet to brown the breading before serving.  Maybe if the pieces has been directly on the baking sheet it would have baked up better, ir maybe a quick ahor under the broiler.  Will make again.not sure why this is all caps!

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