Juicy and flavorful with a texture that will delight the whole family, these Crispy Baked Chicken Cutlets are the perfect weekday dinner.
When you’re cooking for yourself, there are a few questions you tend to ask yourself: Is this tasty? Is this healthy? Can I afford it? When you start preparing meals for an entire family, there is another question that starts taking precedence: Is this fun? Are the kids clamoring at the kitchen door because they can’t wait to have dinner? If you have to call them several times to come sit at the table then there’s a very good chance you didn’t get the fun right.
This recipe for Crispy Baked Chicken Cutlets brings all the fun, plus the nutrition of chicken. It’s crispy, and as we all know, a food that makes a sound is automatically fun. The crust brings all the taste, so even with earplugs in, kids will find something to love about this meal. And I like it because it comes together in no time, making it a popular one to combat that midweek grind when I’m low on energy and short on time.
Ingredients
- 2 chicken thighs (skinless and boneless)
- 1 tbsp extra virgin olive oil
- pinch of salt and black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 large egg
- 1 tbsp milk
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 tbsp Parmesan, grated
- fresh parsley, chopped
- lemon slices (for garnish)
How To Make Crispy Baked Chicken Cutlets
Step 1: Preheat your oven to 400°F. Pound each chicken thigh to 1/4-inch thickness.
Step 2: Rub the chicken thighs with the garlic powder, smoked paprika, salt, and black pepper. Drizzle with the olive oil and let marinate for 15 minutes.
Step 3: Line a baking sheet with parchment paper. In a large bowl whisk together the egg and milk.
Step 4: Fill a shallow dish with flour. In another dish combine the panko breadcrumbs with the Parmesan. Coat the prepared chicken with the flour, then dip into the egg mixture then dredge it through the panko mixture. Press to coat well. In the world of cooking, “dress to impress” applies to your chicken too!
Step 5: Spray the chicken with cooking oil spray. Place the chicken onto the sheet and bake in the oven for 10–15 minutes until golden brown. We want to tan the chicken, not give it a sunburn!
Step 6: Serve with lemon slices and sprinkle with fresh chopped parsley. Enjoy!
FAQs
Pounding the chicken ensures each piece is the same size/thickness, which means both pieces will cook at the same rate. If your chicken thighs are already the same size then pounding isn’t strictly necessary. That said, it’s nicer thin and if they aren’t a 1/4 inch thick, keep in mind you’ll need to adjust the cooking times in this recipe.
No. In fact, washing the chicken beforehand may contaminate your kitchen surfaces with bacteria. But then as long as you cook the chicken sufficiently, you’ll get rid of the bacteria.
Best is to use a meat thermometer. Inject it into the thickest part of the chicken. It’s sufficiently cooked, once it has reached an internal temperature of 165°F.
Yes, but they could come out meh (with a bit of a lackluster taste), I’d add onion powder and/or a bit more garlic powder.
It’s not necessary but flipping does increase the chances of your chicken getting nice and crispy.
Other ‘Crispy’ Recipes To Try
Eating crispy foods is almost addictive, which is why I couldn’t help compiling this abbreviated list of some BB recipes you might like to try if you were sufficiently charmed by this recipe for Crispy Baked Chicken Cutlets.
Crispy Baked Chicken Wings: With the Super Bowl just around the corner, this is a great one to make as finger food the whole gang can dig into.
Crispy Fried Green Tomatoes: Because you shouldn’t sacrifice your veggies in the name of a crispy coating.
Crispy Fried Calamari: An appetizer favorite of mine with a crispy exterior and a tender interior, it goes well with any number of dips.
Crispy Pork Chops: Succulent pieces of pork with a crispy Parmesan-crusted coating.
How to Store Crispy Baked Chicken Cutlets
You can prep the chicken by coating them then storing them in an airtight container in the fridge for up to a day. For leftovers, let the chicken cool completely then store in an airtight container in the fridge for up to 3 days. It’s important you let them cool completely as any heat in the container will create moisture, the arch-enemy of crispness. You can also freeze the chicken by following the steps above.
Crispy Baked Chicken Cutlets
Ingredients
- 2 chicken thighs skinless and boneless
- 1 tbsp extra virgin olive oil
- pinch of salt and black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 large egg
- 1 tbsp milk
- 1/2 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 1 tbsp Parmesan grated
- fresh parsley chopped
- lemon slices (for garnish)
Instructions
- Preheat your oven to 400°F. Pound each chicken thigh to 1/4-inch thickness.
- Rub the chicken thighs with the garlic powder, smoked paprika, salt, and black pepper. Drizzle with the olive oil and let marinate for 15 minutes.
- Line a baking sheet with parchment paper. In a large bowl whisk together the egg and milk.
- Fill a shallow dish with flour. In another dish combine the panko breadcrumbs with the Parmesan. Coat the prepared chicken with the flour, then dip into the egg mixture then dredge it through the panko mixture. Press to coat well. In the world of cooking, "dress to impress" applies to your chicken too!
- Spray the chicken with cooking oil spray. Place the chicken onto the sheet and bake in the oven for 10–15 minutes until golden brown. We want to tan the chicken, not give it a sunburn. This isn't Jersey Shore for the poultry world!
- Serve the crispy baked chicken cutlets with lemon slices and sprinkle with fresh chopped parsley. Enjoy!
