Baked Chicken Cutlets - Super Tasty Recipes

Prep Time:15

Cook Time:25

Total Time:40

Step 1: Prepare the chicken - Start by slicing each chicken breast in half lengthwise. You are aiming for thin cutlets about half an inch thick. If they are uneven, give them a light pound so they cook evenly.
Step 2: Mix the egg coating - In a bowl or shallow dish, whisk together the eggs, mustard, lemon zest, and garlic powder. Take a moment here to really combine everything well so each bite gets that flavor.
Step 3: Prepare the breadcrumb mixture - In another dish, mix the breadcrumbs with the grated Parmesan, salt, and black pepper. This is where the magic happens, so make sure it is evenly mixed.
Step 4: Bread the chicken - Dip each cutlet into the egg mixture first, letting any excess drip off. Then press it into the breadcrumb mixture, making sure both sides are well coated. Use your hands to gently press the crumbs in so they stick nicely.
Step 5: Arrange on the baking sheet - Place the coated cutlets on a baking sheet, leaving a bit of space between each one. This helps them crisp up instead of steaming.
Step 6: Add olive oil - Drizzle a little olive oil over the top of each cutlet. This helps create that golden finish in the oven.
Step 7: Bake to perfection - Bake in a preheated oven at 400 degrees for 10 minutes. Flip each cutlet and bake for another 10 minutes until golden and cooked through.
Step 8: Finish and serve - Sprinkle with fresh parsley and a little extra lemon zest if you like. Serve warm and try not to eat them all straight off the tray.

Panko breadcrumbs: Use these instead of regular breadcrumbs for a crispier texture.
Different cheese: Swap Parmesan with pecorino or grana padano for a similar salty flavor.
Fresh garlic: Use minced garlic instead of powder for a stronger taste.
Chicken thighs: You can use boneless thighs for a juicier option.

Herb crusted: Add oregano, thyme, or basil to the breadcrumb mix for extra flavor.
Spicy kick: Sprinkle in red pepper flakes for a bit of heat.
Lemon heavy: Add a squeeze of fresh lemon juice before serving for more brightness.
Cheesy crust: Increase the Parmesan slightly for a richer coating.

Even thickness: Pound the chicken lightly so it cooks evenly and stays juicy.
Do not overcrowd: Leave space between each piece so they crisp properly.
Press the coating: Gently pressing helps the breadcrumbs stick and prevents them from falling off.
Use a rack if possible: Elevating the chicken allows air to circulate for better crisping.

With a fresh salad: A light green salad balances the crispy texture nicely.
Over pasta: Slice the cutlets and serve over pasta with a simple sauce.
In a sandwich: Add to a crusty roll with lettuce and a bit of mayo or sauce.
With roasted vegetables: Keeps things hearty and well rounded.

Refrigerate leftovers: Store in an airtight container for up to 3 to 4 days.
Freeze for later: Freeze cooked or raw cutlets for up to 2 to 3 months.
Freeze properly: Lay them out on a tray first so they do not stick together.
Reheat the right way: Use the oven or air fryer to bring back the crispiness.