chicken cutlets recipe

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

all-purpose flour

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.

These easy breaded chicken cutlets are the perfect weeknight dinner for the whole family to enjoy! With just 5 simple ingredients, you can have dinner on the table in under 30 minutes.

Easy Breaded Chicken Cutlets Recipe

chicken breasts (boneless and skinless)

eggs (beaten (or ½ cup buttermilk))

coarse kosher salt

panko (Note 1)

Butterfly

To butterfly chicken breasts: Cut each chicken breast horizontally into 2 equal chicken cutlets. If needed, cover each cutlet with a plastic and pound until nice and even. You should have about ¾-1-inch thick cutlets. Pat dry the cutlets with a paper towel.

Stir

To bread chicken breasts: In 3 shallow plates, put flour, eggs and panko. Stir in salt to the eggs.

Bread

Dip each chicken cutlet in flour first, shaking off excess flour. Then dip it in eggs, and finish in the panko. Press the panko well on each side. Continue with the remaining chicken cutlets and arrange them on a sheet.

Heat

To cook: Heat a large (12-inch) skillet over medium high heat.

Add 3 tablespoons of oil and heat it as well.

Cook

Once the oil is shimmering, add 2 breaded chicken cutlets. Cook for 2-3 minutes, or until nice golden brown crust forms. Then flip and cook for another 3-4 minutes, or until nice crust forms.

Serve

Check the internal temperature with a meat thermometer. Remove the chicken once the internal temperature reach 165°F. Place on a baking sheet lined with wire rack. Serve immediately.

Easy breaded Chicken Cutlets are a simple, but delicious entree for nearly any side. The crispy panko breading browns up beautifully in the skillet while the chicken stays moist and juicy. This 30-minute chicken recipe requires just a few pantry staples and can be frozen for an even faster, ready-to-cook dinner. Serve over pasta, rice, mashed potatoes, or even salad greens for a filling and satisfying meal your family will love.

Crispy Breaded Chicken Cutlets

chicken breasts (about 2 lbs total, 8 oz each))

tsp fine sea salt (divided)

tsp black pepper

eggs (plus 1 Tbsp water)

panko breadcrumbs (or Italian breadcrumbs)

Parmesan cheese

garlic powder

Italian seasoning

olive oil oil

Lemon (chopped

Prep the chicken: Slice each chicken breast in half horizontally to make 8 thin cutlets. Place between sheets of plastic wrap or parchment and pound to 1/4-inch thickness. Season all over with 1 tsp salt and 1/2 tsp black pepper.

Make the breading station: In the first dish, add the plain flour. In the second dish, whisk together the eggs and water. In the third dish, combine panko, Parmesan, garlic powder, Italian seasoning, and the remaining 1/2 tsp salt.

Bread the cutlets: Dredge each cutlet lightly in the flour, shaking off excess. Dip in the egg wash, then press into the breadcrumb mixture so it adheres. Place on a tray and repeat. Let breaded cutlets rest 5–10 minutes to help the coating set.

Pan-fry: Add enough oil to a large skillet so it comes about halfway up the sides of the chicken. Heat over medium until the oil is shimmering and hot (a breadcrumb should sizzle immediately when dropped in. Keep the oil between 350-375˚F. Sauté about 2 minutes per side or until deep golden and the center reaches 165˚F on an instant thermometer. Transfer to a wire rack or paper towels and sprinkle with a pinch of flaky salt. Squeeze on some lemon juice and serve with more lemon wedges and parsley for garnish.

Easy cooking. I can follow you and understand  Thank You

It's perfect!!! I didn't have any chicken cutlets, but I did have beaten pork cutlets so I figured, why not?! It was perfect! A bit of applesauce blended fabulously with the crunchy coating. Loved it!

GREAT RECIPE, CAN USE FOR ALLKINDS OF DISHES

I've never been disappointed with Natasha's recipes. Came out crispy on the outside and tender and moist on the inside. Absolutely delicious! Thank you Natasha. Will definitely be making this again.

Great recipe. Easy, really quick. Definitely will be reusing this.

This was so easy and extremely delicious.  My whole family raved about it.  Definitely going into my rotation!  Thank You!

I made these and absolutely love them! My husband loved them! The chicken was moist inside and crunchy on the outside. The only change I made was instead of using panko bread crumbs I used Italian seasoned bread crumbs.

It came out perfectly. Thank you for the recipe.

https://www.youtube.com/watch?v=whgKUrYjuRc

I will teach you how to make crispy, golden chicken cutlets that are juicy inside, full of flavor, and perfect for meal prep or dinner tonight.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CHICKEN CUTLETS INGREDIENTS: 
► 4 medium boneless, skinless chicken breasts
► 1 1/2 tsp fine sea salt, divided
► 1/2 tsp black pepper
► 1/2 cup all-purpose flour
► 2 large eggs, plus 1 Tbsp water
► 1 1/2 cups panko breadcrumbs (or Italian breadcrumbs)
► 1/2 cup finely grated Parmesan cheese
► 1/2 tsp garlic powder
► 1 tsp Italian seasoning
► Neutral oil for pan frying (canola, avocado, or light olive oil)
► Lemon wedges, for serving
► 2 Tbsp chopped fresh parsley, for garnish

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/chicken-cutlets/

📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Instant-read thermometer: https://amzlink.to/az0p9CxmOryjY
►Wire rack: https://amzlink.to/az0AOhCjQS6QL
►Large skillet or sauté pan: https://amzlink.to/az0lJosijKVTD
►Giant Pepper Mill: https://amzlink.to/az0PJ2bMrJpB2
►Meat Tenderizer: https://amzlink.to/az0JE3o7UUsbo
►Infrared Thermometer: https://amzlink.to/az00kcaBW9SQw

ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop: https://amzlink.to/az0eAEWDMABAC
►Javelin Pro Thermometer: https://amzlink.to/az0ngl67IOPnt
►My Favorite Cutting Board: https://amzlink.to/az0Wq8oQ19uRP
►Hand Mixer: https://amzlink.to/az0pyXgX6NEaM
►Favorite Blender: https://amzlink.to/az0edeFiMDZ5P
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►Knife Block Set: https://amzlink.to/az0zfn1h7Nn1u
►Our Dinnerware Set: https://amzlink.to/az0QlUNrpIy94
►My White Apron: https://amzlink.to/az0faFt8CxaQy

⏱️TIMESTAMPS⏱️
0:00 Intro & what makes these cutlets special
0:25 Prep & season chicken
1:20 Breading station setup
1:50 Bread & rest cutlets
2:25 Pan-fry with oil tips
3:30 Finishing touches (salt, lemon, parsley)
5:11 Serving & taste test
5:50 Meal prep & storage tips


💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #Italiandinner #Easyweeknightmeals

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Oven Baked Chicken Cutlets

Easy Breaded Chicken Cutlets Recipe

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Top 3 chicken cutlets recipe recipes from across the web

The most viewed chicken cutlets recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oven Baked Chicken Cutlets

Easy Breaded Chicken Cutlets Recipe

Crispy Breaded Chicken Cutlets

The most viewed chicken cutlets recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine