Baked Breaded Chicken Cutlets
Elevate your dinner with these delicious and crispy Baked Breaded Chicken Cutlets. Perfect for a healthier alternative to fried chicken, these cutlets are crunchy on the outside and tender on the inside. They’re a hit with both adults and kids alike!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1½ cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Non-stick cooking spray
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with non-stick cooking spray.
- Prepare the Breading Station: Set up a breading station with three shallow dishes. In the first dish, place the flour seasoned with salt and pepper. Beat the eggs with water in the second dish. Mix Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in the third dish.
- Bread the Chicken: Pat the chicken cutlets dry with paper towels. Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then press into the Panko mixture, ensuring the cutlets are evenly coated.
- Bake the Cutlets: Place breaded cutlets on the prepared baking sheet. Spray the tops of the cutlets lightly with cooking spray. Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the breading is golden and crispy.
- Garnish and Serve: Remove from oven, garnish with chopped parsley, and serve hot.
Nutritional Information (per serving):
- Calories: 345
- Protein: 27g
- Carbohydrates: 33g
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 110mg
- Sodium: 310mg
- Fiber: 2g
- Sugar: 2g
Note: Nutritional values are approximate and can vary depending on the specific brands and types of ingredients used.
Tips:
- For an extra crunch, you can add grated Parmesan cheese to the Panko mixture.
- These cutlets can be served with a variety of sides such as roasted vegetables, salads, or pasta.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to retain crispiness.
Enjoy your Baked Breaded Chicken Cutlets, a delightful dish that’s sure to be a new favorite!
