Ok, it’s time for real talk. My name is Talia, I’m 31 (ok almost 32) and I love chicken fingers. Always have, always will. Seeing as how at some point I became an adult and became aware of cholesterol, I needed to find a way to still enjoy chicken fingers, without as much of the indulgence. Enter Crispy Baked Chicken Cutlets 🎉 They are easy to make, you probably own the ingredients already, and likely no one will judge you for making these! Crispy Baked Chicken Cutlets can also be served as schnitzel, turned into chicken parm or even Chicken Un-Parmesan. Get yer condiments ready!
INGREDIENTS
- 1 lb Chicken Cutlets, thin
- 1 tbsp Olive Oil
Flour Mix
- 1/4 cup Flour or GF Flour
- 1/4 tsp Salt
- 1/4 tsp Pepper
Egg Mix
- 1 Egg, beaten
Breading
- 1 cup Panko Breadcrumbs or any plain breadcrumbs or GF breadcrumbs
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
INSTRUCTIONS
Preheat oven to 450 degrees. Line sheet pan with aluminum foil and spray with cooking spray.
Set up your dipping workspace and in separate bowls, make the flour mix, beat the eggs, and make the breading mix. I like to set this up near the sink, so I can easily wash/de-chicken my hands once done. Once set up, your counter should be: (in order) chicken, flour mix, egg, breading mix, prepared sheet pan.
OK now the fun begins! Your left hand is going to be in charge of wet ingredients, and your right will be in charge of dry ingredients. This keeps your hands from becoming flour paste monsters. With your left hand, pick up the first cutlet and place it into the flour mix. With your right hand, coat the chicken in flour, shaking off any excess.
With your right hand, place the chicken into the egg. With your left hand, coat the chicken in egg, shaking off any excess.
With your left hand, place the chicken in the panko. With your right hand, coat the chicken in panko and place the coated cutlet on the sheet pan.
If you see any less coated spots, push some additional panko mix into the cutlet. Repeat with all pieces.
Drizzle each cutlet with olive oil and bake for 18 – 20 minutes or until the internal temperature reaches 165 degrees. Thicker cutlets will take 35 – 50 minute depending on thickness.
Crispy Baked Chicken Cutlets Serving Suggestions:
Squeeze some fresh lemon juice over the cutlets and serve with a fresh Israeli salad.
Serve with a roasted veggie. I roasted cauliflower while the chicken baked. Love to multi-task weeknight dinners!
Um, dip into Ketchup/BBQ Sauce/Mustard and make some baked fries and a salad (ugh fine, salad)
Follow me on Instagram and tag #500spatulas so I can see all the recipes you make. 👩🍳
Crispy Baked Chicken Cutlets
Ingredients
- 1 lb Chicken Cutlets thin
- 1 tbsp Olive Oil
Flour Mix
- 1/4 cup Flour or GF Flour
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Egg Wash
- 1 Egg beaten
Breading
- 1 cup Panko/Breadcrumbs/GF Breadcrumbs
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Preheat oven to 450 degrees. Line Sheet pan with aluminum foil and spray with cooking spray.
- Set up your dipping workspace and in separate bowls, combine the ingredients for the flour mix, beat the egg, and combine the ingredients for the breading mix. Once set up, your counter should be: (in order) chicken, flour mix, egg, breading mix, prepared sheet pan.
- Your left hand is going to be your wet hand, and your right hand is going to be your dry hand. With your left hand, pick up the first cutlet and place it into the flour mix. With your right hand, coat the chicken in flour, shaking off any excess. With your right hand, place the chicken in the egg. With your left hand, coat the chicken in egg, shaking off any excess. With your left hand, place the chicken in the panko. With your right hand, coat the chicken in panko and place the coated cutlet on the sheet plan. If you see any less coated spots, push some extra panko mix into the cutlet. Repeat with all pieces.
- Drizzle each cutlet with olive oil and bake for 18 – 20 minutes or until the internal temperature reaches 165 degrees. Thicker cutlets will take 35 – 50 minutes, depending on the thickness.
- I like to do a squeeze of lemon juice over the cutlets prior to serving, but this is optional.
