A baked chicken cutlet is the perfect solution for anyone looking to enjoy a crispy, flavorful dish without the excess oil or grease from traditional frying. The method of baking ensures that the chicken will still be juicy on the inside while achieving a satisfying golden crisp on the outside. This recipe is not only healthier but also fine to prepare, making it ideal for busy weeknights or a weekend meal.
To start, prepare boneless chicken breasts for the best texture. A light coating of seasoned breadcrumbs, combined with Parmesan cheese, garlic powder, and herbs like thyme or oregano, creates a perfectly crunchy crust. The secret to achieving that crispiness lies in a quick dip in egg wash before dredging the chicken in the breadcrumb mixture. An olive oil before baking will help the breading crisp up while keeping the chicken moist.
Bake the baked chicken cutlet in a preheated oven at 400°F for 20 min, flipping halfway through. The result is a delicious, golden-brown exterior with a tender and juicy interior. This dish pairs wonderfully with a roasted vegetables or a salad, making it an excellent addition to any meal plan. Whether for lunch or dinner, the baked chicken cutlet will undoubtedly become a staple in your kitchen.
Table of Contents
About the baked chicken cutlet
The baked chicken cutlet is a modern culinary staple that offers a healthier alternative to the classic fried chicken. Instead of a deep fryer by utilizing the oven instead of a deep fryer, this dish retains the satisfying crunch of a traditional cutlet while significantly reducing oil content. The result is a lighter, more nutritious option without sacrificing flavor or texture.
At its core, a baked chicken cutlet starts with tender, boneless chicken breasts that are expertly breaded with a mixture of breadcrumbs, Parmesan cheese, and aromatic herbs. The chicken is coated in a seasoned egg wash before being baked to golden perfection. This method of preparation allows the natural juices of the chicken to remain sealed within, while the outer layer crisps up beautifully.
One of the key advantages of the baked chicken cutlet is its versatility. It can be paired with a variety of sides, from fresh salads to roasted vegetables or even pasta. Additionally, this recipe can easily be customized with different herbs and spices, making it adaptable to various cuisines and personal tastes. Whether served as a main course or used in sandwiches, the baked chicken cutlet provides a delightful, wholesome meal option for any occasion.
Why You’ll Love This Recipe
There’s something incredibly satisfying about a perfectly cooked baked chicken cutlet. Not only does this recipe deliver a crispy, golden exterior, but it also locks in the natural juiciness of the chicken, ensuring every bite is tender and full of flavor. Unlike the greasy counterparts from frying, the baked chicken cutlet offers a lighter, healthier alternative without compromising on taste or texture.
With just a few ingredients – chicken breasts, breadcrumbs, eggs, and a medley of seasonings – you can prepare a delicious meal easily. The combination of Parmesan and herbs in the breadcrumb mixture adds a layer of complexity, elevating the flavor profile and making each bite a delightful experience.
Moreover, this recipe is incredibly versatile. Whether paired with roasted vegetables, a crisp salad, or even served in a sandwich, the baked chicken cutlet adapts to your preferences and dietary needs. It’s a dish that’s as suited for a casual weeknight dinner as it is for a more refined meal. Once you try it, the recipe will be a go-to in your culinary repertoire, offering both convenience and outstanding taste.
Required Ingredients
- Boneless, skinless chicken breasts – The foundation of the dish, providing tender and juicy meat for the cutlets.
- Breadcrumbs – The primary ingredient for the crispy coating. Use regular or panko for a light, crunchy texture.
- Parmesan cheese – Add a rich, nice flavor to the breadcrumb mixture, enhancing the cutlet’s crust.
- Garlic powder – A pinch of garlic powder adds depth and aromatic warmth to the breading.
- Dried herbs – Oregano, thyme, and parsley infuse the coating with a burst of herbal fragrance and flavor.
- Egg – Used to create the egg wash, allowing the breadcrumbs to adhere evenly to the chicken.
- Salt and pepper – Essential for seasoning both the chicken and the breadcrumb mixture, ensuring balanced flavor.
- Olive oil – A light drizzle before baking helps achieve a golden, crispy crust without frying.
How to Make the Recipe (Step-by-Step)
- Prepare the chicken: Start by trimming any excess fat from the boneless, skinless chicken breasts. For even cooking, gently pound them to an equal thickness using a meat mallet. This ensures the baked chicken cutlet cooks evenly.
- Set up the breading station: In one shallow dish, whisk an egg with a pinch of salt and pepper. In another, combine breadcrumbs, grated Parmesan, garlic powder, dried oregano, thyme, and parsley. Mix well to create a flavorful, herby coating.
- Coat the chicken: melt the chicken breast into the egg wash, allowing any excess to remove. Then, coat it generously in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere. Repeat for all pieces.
- Prepare for baking: First Pre-heat your oven to 400°F (200°C). prepare a baking sheet lined and a parchment paper or lightly greased with olive oil. Place the breaded cutlets in a single layer, making sure they don’t overlap.
- Bake: Add an olive oil over the chicken and bake for 20-25 min, flipping halfway through, until the cutlets are golden brown and crispy.
Tips for Success
- Evenly flatten the chicken: Pound the chicken breasts to an even thickness to have a uniform cooking and a tender, juicy cutlet.
- Don’t skip the egg wash: The egg wash helps the breadcrumbs adhere, creating a crispier, more flavorful crust.
- Use fresh breadcrumbs: Fresh breadcrumbs, especially panko, give a lighter, crunchier texture to the baked chicken cutlet.
- Preheat the oven: Ensure the oven is fully preheated to 400°F (200°C) for an even and consistent bake.
- Avoid overcrowding the pan: Space out the chicken on the baking sheet and promote crispiness.
- Flip halfway through: Turn the cutlets halfway through baking to achieve an evenly golden-brown, crispy exterior.
Variations and Customizations
- Breadcrumb options: For a gluten-free version, use crushed gluten-free crackers or almond flour. Panko breadcrumbs offer a light, crispy texture for an airy crust.
- Bold flavor additions: Add smoked paprika, pepper, or garlic powder to the mixture for a smoky or spicy kick.
- Herb and citrus infusions: Incorporate lemon zest, fresh basil, or rosemary into the breading for a fresh, aromatic twist on the classic baked chicken cutlet.
- Nutritional boost: Add ground flaxseeds or chia seeds to the breadcrumbs for an extra dose of omega-3s and fiber while enhancing the cutlet’s texture.
- Cheesy variation: Top the baked chicken cutlet with a slice of mozzarella or provolone cheese during the final few minutes of baking for a gooey, indulgent layer.
How to Serve Baked Chicken Cutlet
- With a fresh salad: Pair the baked chicken cutlet with a crisp, green salad and tangy vinaigrette for a light, refreshing contrast.
- With roasted vegetables: Serve with roasted vegetables like sweet potatoes, carrots, or Brussels sprouts for a hearty and flavorful side.
- With mashed potatoes or rice pilaf: For a classic pairing, serve the baked chicken cutlet with creamy mashed potatoes or a buttery rice pilaf.
- Topped with sauce: Elevate the dish by adding a creamy garlic sauce, lemon butter, or a tangy marinara sauce. For spice, consider a drizzle of sriracha or chipotle aioli.
- As a sandwich: Place the baked chicken cutlet on a bun with lettuce, tomato, or your favorite condiment, creating a delicious handheld meal.
How to Store Baked Chicken Cutlet
- Cool completely: Allow the baked chicken cutlet to cool at room temperature before storing. Avoid leaving it out for more than two hours.
- Refrigerate for short-term storage: Place the cutlets in a container and store in the fridge for up to 3-4 days.
- Freeze for long-term storage: Wrap each cutlet individually in plastic wrap or aluminum, after you store in a freezer-safe bag or airtight container. The cutlets can be frozen for up to 2-3 months.
- Reheat in the oven: If ready, reheat the cutlets at 350°F (175°C) for 10-15 minutes to restore the crispy exterior and keep the interior juicy.
Recipe Card of Baked Chicken Cutlet
Equipments
- Oven
- Baking sheet
- Parchment paper or aluminum foil
- Shallow bowls (for egg wash and breading)
- Meat mallet or rolling pin (optional, for flattening chicken)
Ingredients List
- 2 pieces Boneless skinless chicken breasts Fresh or thawed
- 1 cup Breadcrumbs Panko recommended
- 1/2 cup Parmesan cheese Grated
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 Salt To taste
- 1 Black pepper To taste
- 1 Egg For egg wash
- 1 tbsp Olive oil For drizzling
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Flatten the chicken breasts to an even thickness using a meat mallet.
- In a shallow bowl, whisk the egg with salt and pepper. In another bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, oregano, and thyme.
- Dip each chicken breast into the egg wash, then coat with the breadcrumb mixture, pressing gently to ensure even coverage.
- Place the breaded chicken on the prepared baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and crispy.
- Serve immediately with your favorite side dishes.
Nutrition
Notes
FAQ
- What type of chicken is best for a baked chicken cutlet?
Boneless, chicken breasts with no skin are the best choice for a tender and evenly cooked cutlet. They cook faster and allow the breading to crisp up perfectly.
- Can I use panko breadcrumbs for a crispy texture?
Yes, panko breadcrumbs are excellent for creating a light, crunchy coating on the cutlets. They provide a crispier and airier texture compared to regular breadcrumbs.
- How do I make the baked chicken cutlet extra crispy?
To achieve extra crispiness, press the breadcrumbs firmly onto the chicken, and drizzle the cutlets with olive oil or melted butter before baking. Additionally, baking at a high temperature helps create a golden, crunchy exterior.
- Can I make baked chicken cutlets without an egg wash?
Yes, you can add the egg wash with buttermilk, a mixture of flour and water, or even a dairy-free alternative like almond milk. These options will still help the breadcrumbs adhere.
- How long should I bake the chicken cutlets?
Bake the cutlets at 400°F (200°C) for 20-25 minutes, flipping halfway through for even crispiness. The cutlets chicken must reach a temperature of 165°F (74°C) when done.
- Can I freeze baked chicken cutlets for later use?
Yes, you can freeze the breaded cutlets before baking or after baking for up to 2-3 months. If freezing before baking, ensure they are well-wrapped to prevent freezer burn. When reheating, bake from frozen for best results.
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