Why You’ll Love Them
- Crispy golden crust like fried chicken, but baked in the oven
- Quick and easy to make
- Tender and juicy white meat
- Perfect for picky eaters and busy weeknights
- Versatile, can be served with various sides
Ingredients
- 2 boneless, skinless chicken breasts (about 12 ounces each)
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 large egg
- Chopped fresh parsley or chives (optional for garnish)
Instructions
- Preheat oven to 400°F.
- Slice each chicken breast horizontally into 2 thinner cutlets.
- Pound each cutlet to an even 1/2-inch thickness.
- In a shallow bowl, combine the breadcrumbs, Parmesan, spices, and cayenne pepper (if using).
- In a separate bowl, beat the egg.
- Dip each cutlet into the egg, then the breadcrumbs, pressing gently to adhere.
- Place the cutlets on a wire rack set on a baking sheet.
- Spray the tops of the cutlets with nonstick spray.
- Bake for 15 minutes, or until the internal temperature reaches 160°F and the crumbs are brown.
- Sprinkle with parsley or chives and enjoy!
Storage Tips
- Refrigerate in an airtight container for up to 3 days.
- Reheat in the oven at 350°F, in the air fryer, or in a skillet over medium heat.
- Freeze on a parchment-lined baking sheet, then transfer to an airtight container or freezer bag for up to 3 months. Reheat directly from frozen with extra cooking time.
Serving Suggestions
- With sautéed vegetables like broccoli or green beans
- Alongside mashed potatoes or roasted potatoes
- Over pasta or rice
- In salads for a quick and easy lunch
