Juicy Thin Oven Chicken Cutlets
Discover how to make juicy and flavorful thin oven chicken cutlets with our easy recipe. Perfect for a quick and delicious meal.
Equipment
- 1 baking sheet lined with parchment paper
- 1 meat mallet
- 1 Mixing bowl medium
Ingredients
Chicken Cutlets
- 4 boneless skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
Optional Add-ins
- 1 tbsp chopped fresh rosemary
- 1 tsp lemon zest
Instructions
Preparation
- Use a meat mallet to pound the chicken breasts until they are about 1/4 inch thick.
- In a medium mixing bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Coat each chicken breast evenly with the breadcrumb mixture.
Baking
- Preheat your oven to 400°F. Arrange the coated chicken cutlets on a parchment-lined baking sheet. Bake for 20-25 minutes until golden and cooked through.
- For extra crispiness, switch the oven to broil for the last 2 minutes of baking.
Serving
- Let the cutlets rest for a few minutes before serving. Pair with your favorite sides or a fresh salad.
Storage
- Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm throughout.
Notes
Pro Tips: Use fresh breadcrumbs for optimal texture and flavor.
Ingredient Substitutions: Panko breadcrumbs can be used for a lighter texture.
How to Serve: Serve with a side of veggies or a fresh salad.
Storage & Freshness: For best results, consume within 3 days.
Make-Ahead Tips: Prepare the cutlets ahead and store them in the fridge until ready to bake.
Ingredient Substitutions: Panko breadcrumbs can be used for a lighter texture.
How to Serve: Serve with a side of veggies or a fresh salad.
Storage & Freshness: For best results, consume within 3 days.
Make-Ahead Tips: Prepare the cutlets ahead and store them in the fridge until ready to bake.