How To Make Crispy Oven-Baked Chicken Cutlets

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often cheaper and juicier.

breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: crushed crackers

Whole wheat is more nutritious; crushed crackers are budget-friendly.

Slice each chicken breast in half horizontally to get six thinner cutlets.

Place each cutlet in a sealable plastic bag or plastic wrap and pound them down to an even thickness.

Season the chicken cutlets with salt, black pepper, onion powder, and garlic powder on both sides.

Set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs seasoned with salt, pepper, and lemon zest, and one with panko breadcrumbs mixed with dried herbs and Parmesan cheese.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Using one hand for dry ingredients and the other for wet, coat each cutlet in flour, then dip in the egg mixture, and finally press into the breadcrumb mixture.

Place the coated chicken cutlets onto the lined baking sheet and drizzle olive oil on top for extra crispiness.

Bake the chicken cutlets for 20 to 25 minutes, flipping them halfway through the baking time.

For extra crunch, boil the cutlets for 2 minutes at the end of baking.

Allow the chicken cutlets to rest on the baking tray for about a minute before transferring them to a wire rack and sprinkling with flaky sea salt.

Let the cutlets rest for another 2 to 3 minutes to keep them juicy and crispy.

Slice the rested chicken cutlets and serve them over a Caesar salad or in a sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens