Crispy Baked Chicken Cutlets
Thin chicken-breast cutlets are coated with garlic oil, Parmesan, and breadcrumbs, then baked at 400°F / 205°C until golden and crisp. They are ready in 25 minutes without flour, egg, or frying.
Ingredients
- 450 g boneless skinless chicken breasts thinly sliced two chicken breasts
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 5 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- 100 g panko or regular breadcrumbs
- 50 g Parmesan cheese finely grated
- 2 teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- Chopped fresh parsley optional
Instructions
- Preheat the oven to 205 °C. Line a baking sheet with parchment paper.
- Slice the 450 g boneless skinless chicken breasts in half horizontally to make 4 thin cutlets. Pat dry. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon Freshly ground black pepper.
- Combine 5 tablespoons extra virgin olive oil and 4 garlic cloves, minced, in a shallow bowl.
- On a separate plate, combine 100 g panko or regular breadcrumbs, 50 g Parmesan cheese, 2 teaspoons garlic powder, 1½ teaspoons Italian seasoning, the remaining ½ teaspoon kosher salt, and the remaining ¼ teaspoon Freshly ground black pepper.
- Dip each cutlet into the garlic oil, turning to coat both sides lightly. Press it into the breadcrumb mixture until evenly coated. Arrange the chicken cutlets in a single layer on the prepared baking sheet, leaving space between them.
- Bake for 8 minutes. Flip the cutlets and bake for another 8–10 minutes, until golden and the thickest part reaches 74 °C. Rest for a few minutes, then garnish with chopped fresh parsley if desired.
Notes
Breadcrumb texture: Use panko for a coarser, lighter coating or regular breadcrumbs for a finer, more uniform crust. Both require the same quantity.
Baking surface: The tested method uses a parchment-lined baking sheet. A lightly greased wire rack set over a baking sheet is an optional, untested alternative for increased airflow.
Check for doneness: Begin checking after 16 minutes because cutlet thickness can vary. Remove each piece when its thickest part reaches 165°F (74°C).
Nutrition
Calories: 443kcal | Carbohydrates: 21g | Protein: 32g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1097mg | Potassium: 520mg | Fiber: 2g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 2mg
