Baked Chicken Cutlets

These baked chicken cutlets are the weeknight dinner superhero you need. They bake up golden and crunchy while staying super juicy on the inside — no frying needed!

Course Meats

Cuisine American

Keyword Baked Chicken Cutlets, Baked Chicken Cutlets Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 244kcal

Author Natalya Drozhzhin

Ingredients

3 large chicken breasts (boneless, skinless) about 1.5 lbs
1/2 cup grated parmesan cheese
1 1/2 cups panko breadcrumbs
1 tbsp garlic-parsley salt adjust to taste
2 eggs

US Units - Metric

Instructions

Cut each chicken breast in half lengthwise and pound them to 1/3-inch thickness.
Combine the Parmesan cheese, panko, and garlic parsley salt in a large shallow bowl.
Whisk the eggs in a separate bowl.
Dip each cutlet into the eggs, then coat it in the breadcrumb mixture.
Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the breaded chicken cutlets on it. Spray or drizzle the top of the cutlets with oil.
Bake the cutlets for 18–22 minutes, flipping them halfway through, until the internal temperature reaches 165°F and the coating is golden brown. Optionally, broil for a few minutes until you achieve a golden crust. Enjoy!

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