Easy Baked Chicken Cutlets
Try this easy baked chicken cutlets recipe! Thin chicken cutlets coated in a flavorful breading, then baked until perfectly crisp on the outside and juicy on the inside.
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Servings 4 servings
Ingredients
- 2 boneless skinless chicken breasts cut lengthwise
- 2 Tbsp olive oil
- 2 Tbsp butter cubed
Bowl 1-
- 2 large eggs whisked
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Bowl 2-
- 2/3 cup breadcrumbs plain or seasoned
- 1/2 cup all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
Instructions
- Preheat the oven to 425°F. Drizzle olive oil into a 9x13 baking sheet and sprinkle the cubed butter.2 Tbsp olive oil, 2 Tbsp butter, cubed
- Remove any excess fat from the chicken breasts, rinse and then pat dry with paper towels.2 boneless skinless chicken breasts, cut lengthwise
- Place each chicken breast on a cutting board and cover the top with a piece of plastic wrap or parchment paper. Using a meat mallet, gently pound the chicken until each piece is an even thickness, about 1/4-inch thick. (This helps the chicken cook evenly and prevents thinner areas from drying out.)
- In a shallow bowl, whisk together the eggs and seasoning.2 large eggs, whisked, ½ tsp salt, ½ tsp ground black pepper, ½ tsp garlic powder, ½ tsp paprika
- In a separate bowl or deep plate, combine the flour, breadcrumbs, and seasonings. .2/3 cup breadcrumbs , plain or seasoned, 1/2 cup all-purpose flour, 1 tsp salt, ½ tsp ground black pepper, 1 tsp garlic powder, 1 tsp Italian seasoning, ½ tsp paprika
- Working with one chicken cutlet at a time, dip the chicken into the whisked eggs, making sure it is fully coated on both sides. Immediately transfer the chicken to the breadcrumb mixture and gently press the coating onto the chicken so it sticks well on both sides.
- Gently shake off any excess coating, then place the breaded cutlet onto the prepared baking sheet. Make sure the cutlets are in a single layer and aren't overlapping. Repeat with the remaining chicken.
- Bake the chicken cutlets at 425°F for about 10 minutes. Carefully flip each cutlet, then continue baking for another 8–10 minutes, or until the chicken is cooked through. (If the pan seems dry, drizzle a little more olive oil over the cutlets or around the edges of the pan.)
- Turn the oven to broil on high and broil the chicken for 3–4 minutes, until the coating is crispy and golden brown. (Watch the chicken closely while broiling, as it can burn quickly.)
- Once cooked, let the chicken rest for a few minutes, then slice and serve with your desired sides.