Baked Chicken Cutlets
Tender, crispy baked chicken cutlets seasoned with Italian herbs, garlic, paprika, and Parmesan.
Equipment
- Baking Sheet
- Meat Mallet or Rolling Pin
- 3 shallow bowls or dishes
- Whisk or fork
- Measuring Spoons
- Measuring Cups
- Tongs or fork
Ingredients
- 4 boneless skinless chicken breasts pounded to about 1/4-inch thickness
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- salt to taste
- black pepper to taste
- 2 tablespoons whole milk
- 1 large egg
- 2 cups bread crumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 cup Parmesan cheese grated
- parsley for garnish, chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Place each chicken breast between sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick.
- Brush or drizzle the olive oil over both sides of the flattened chicken. Sprinkle evenly with the Italian seasoning and season with salt and pepper; rub to coat.
- In a shallow bowl, whisk together the milk and egg and season with a pinch of salt and pepper.
- In a second shallow bowl, combine the bread crumbs, garlic powder, paprika, and grated Parmesan.
- Dredge each chicken breast first in the egg mixture, letting excess drip off, then press into the breadcrumb mixture to fully coat on both sides.
- Place the breaded cutlets on the prepared baking sheet with space between them. Bake for 15 minutes, flip each cutlet, then bake an additional 5 minutes or until golden brown and cooked through (internal temperature 165°F / 74°C).
- Remove from the oven, garnish with chopped parsley, and serve.
Notes
- Pound chicken evenly for uniform cooking.
- Use fresh grated Parmesan for best flavor.
- Check internal temperature to ensure doneness.