Baked Chicken Cutlets
Another chicken dinner that’s a winner! Crispy baked chicken cutlets are the easiest and the most flavorful dinner for the whole family. Get your mashed potatoes or steamed veggies on the side and you’re good to go. I also made the homemade Ranch dressing that goes so well with this chicken dinner.
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how to get crispy baked chicken cutlets
I used boneless, skinless, chicken breast and cut them into thin strips. For the breading, I toasted the Panko breading by adding them to a nonstick skillet, continuously stirring until it turned golden brown. The reason I toasted the Panko first is because, when it goes into the oven, for some reason the Panko stays light in color. This process of toasting the Panko first – allows a nice golden brown color for the breading. Then I combined the toasted Panko, paprika, Parmesan cheese, and Italian seasoning. Drizzle some olive oil and stir to combine. I also used 2 eggs and all-purpose flour to bread the chicken.
Grease a heatproof rack and place it on the baking sheet pan. This process allows the heat to evenly distribute, and you’ll have a nice crispy outside and tender baked chicken inside.
STEPS FOR BREADING THE CHICKEN:
- Beat the eggs
- Use a shallow container and add the flour
- Dredge the chicken to the flour first
- Then to the eggs
- And then to the Panko mixture
- Place them on a prepared rack
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recipe
Baked Chicken Cutlets
Equipment
- baking sheet pan
- Heatproof baking rack
- Bowls
- Shallow containers
Ingredients
- 1 pound boneless, skinless, chicken breast cut into thin strips
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup Panko breading
- 1/2 cup Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons olive oil
- chopped parsley or basil for garnish
FOR THE HOMEMADE RANCH DRESSING
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400ºF. Grease a heatproof rack, and place it onto a baking sheet pan.
- Season the chicken with salt and pepper, and toss to coat well. Place the Panko breading into a nonstick skillet. Toast the Panko until golden brown.
- In a bowl, combine the toasted Panko, Parmesan cheese, paprika, garlic powder, and Italian seasoning, mix to combine.
- Beat the eggs, and place the flour into a shallow container. Add the oil into the Panko mixture, and mix to combine.
- Dredge the chicken into the flour first, then eggs, and then to the Panko mixture. Place the chicken onto the prepared rack. Bake for 15-20 minutes or until the chicken reaches 165ºF internal temperature. Sprinkle chopped parsley or basil for garnish.
FOR THE HOMEMADE RANCH DRESSING
- Combine all the Ranch dressing ingredients. Mix until well combined. Use the Ranch dressing for dipping.
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.