This has been a regular in our rotation for the last several years. We make these baked chicken cutlets almost weekly but keep them fresh and different by making different “toppings” for them. As I add the recipes for the toppings I will create a link to each of them in the last step in the recipe. Give these juicy, tender baked chicken cutlets a try and you may never go back to frying cutlets again!
Ingredients
- 4 Chicken Breast (boneless, skinless)
- 4 Eggs
- Bread Crumbs (panko or Italian Seasoned)
- Flour (to dredge the chicken pieces)
- Olive Oil (spray)
- Garlic Salt (to taste)
- Black Pepper (to taste)
Step by Step Instructions
Step 1:
Preheat oven to 425 degrees.
Step 2:
Pound the chicken breasts and cut each breast into 2 or 3 cutlets. See this YouTube video for instructions on how to pound the chicken breasts.
Step 3:
Take out 3 separate bowls. I generally use 2 loaf baking dishes and one larger bowl (see picture). In one of the bowls, mix the eggs with a fork. Put the flour in a second bowl and the bread crumbs in a third bowl.
Step 4:
Dip each chicken piece into the flour coating the entire piece (flip). Shake off the excess flour and dip the piece into the eggs and flip so both sides are coated with egg. Then dip into the bread crumbs to coat completely. Arrange coated chicken on a large sheet pan. I always recommend USA pans. You can prep the chicken in advance and put the sheet pan in the refrigerator until you are ready to cook them. Just take them out about 10 minutes before you are going to put them in the oven.
Step 5:
Spray the chicken cutlets with olive oil lightly (do not overspray the cutlets). This will crisp up the cutlet nicely when it bakes in the oven. Season the cutlets with garlic salt and black pepper to taste. If you aren’t used to using garlic salt it is very strong. A little goes a long way. You can also use SPG Seasoning (salt, pepper, garlic) instead of garlic salt and black pepper.
Step 6:
Bake for 17 minutes in the middle of the preheated oven, or until chicken juices run clear and the coating is golden brown. The chicken should be tender and juicy. If you find that the chicken is overcooked and dry, or undercooked then adjust your cooking time accordingly the next time you make this recipe.
Step 7: Toppings
This chicken cutlet recipe is a fantastic base that can be made new and different by using a variety of toppings when it is served. There are so many options and it is fun to explore new ideas. As I add the recipes for the toppings that we like to the site I will add a link for each one here. Feel free to come up with your own as well!
Balsamic Glaze
You can make your own balsamic glaze but we prefer to use Nonna Pia’s Balsamic Glaze. You can get it in stores and on Amazon.
Tarragon Sauce (Chicken Tarragon)
Pesto Cream Sauce:
(Link coming soon)
Mascarpone Pesto Sauce:
(Link coming soon)
Vodka Sauce:
(Link coming soon)
Garlic Wine Sauce:
(Link coming soon)
Creamy Parmesan Sauce:
(Link coming soon)
The following sauces were all intended for the Sautéed Chicken Breast Recipe but can be adapted for this recipe as well.
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