Close
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeOurCrispy Baked Chicken Cutletsrecipe is the foundation for a quick weeknight dinner. With a hint of spice and a balanced array of savory seasonings, this is a great go-to recipe when you want something simple and protein-packed. And it goes with a wide variety of sides. Try it with a peppery arugula salad, creamy potato salad or steamed snappy fresh green beans. Keep reading for cooking success tips—like how to ensure the crispiest exterior while keeping the chicken tender and juicy.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For an even thinner cutlet, use the textured side of the meat mallet to pound the chicken.You can substitute the panko breadcrumbs with crushed cornflakes.Elevating the chicken on a rack allows for airflow all around the cutlets while they’re baking, keeping the breading crispy and not mushy.Refrigerate baked chicken cutlets in an airtight container for up to 4 days.Nutrition NotesChicken cutletsare simply chicken breasts cut in half lengthwise.Chicken breastis a great source of lean protein and also provides B vitamins and the nutrient choline, which is necessary for a healthy nervous system.Thepanko breadcrumbsin this recipe add a little bit of carbs. If you use whole-wheat panko, you’ll add some fiber to the recipe since it’s made fromwhole-wheat bread. Regular panko adds no fiber.Spicesadded to recipes cannot be underestimated! Besides amazing flavor, they add antioxidants and small amounts of vitamins and minerals. When eaten regularly, many herbs and spices, including the ones in this recipe, may help reduce inflammation and chronic disease risk.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Jump to recipe
OurCrispy Baked Chicken Cutletsrecipe is the foundation for a quick weeknight dinner. With a hint of spice and a balanced array of savory seasonings, this is a great go-to recipe when you want something simple and protein-packed. And it goes with a wide variety of sides. Try it with a peppery arugula salad, creamy potato salad or steamed snappy fresh green beans. Keep reading for cooking success tips—like how to ensure the crispiest exterior while keeping the chicken tender and juicy.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For an even thinner cutlet, use the textured side of the meat mallet to pound the chicken.You can substitute the panko breadcrumbs with crushed cornflakes.Elevating the chicken on a rack allows for airflow all around the cutlets while they’re baking, keeping the breading crispy and not mushy.Refrigerate baked chicken cutlets in an airtight container for up to 4 days.Nutrition NotesChicken cutletsare simply chicken breasts cut in half lengthwise.Chicken breastis a great source of lean protein and also provides B vitamins and the nutrient choline, which is necessary for a healthy nervous system.Thepanko breadcrumbsin this recipe add a little bit of carbs. If you use whole-wheat panko, you’ll add some fiber to the recipe since it’s made fromwhole-wheat bread. Regular panko adds no fiber.Spicesadded to recipes cannot be underestimated! Besides amazing flavor, they add antioxidants and small amounts of vitamins and minerals. When eaten regularly, many herbs and spices, including the ones in this recipe, may help reduce inflammation and chronic disease risk.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
OurCrispy Baked Chicken Cutletsrecipe is the foundation for a quick weeknight dinner. With a hint of spice and a balanced array of savory seasonings, this is a great go-to recipe when you want something simple and protein-packed. And it goes with a wide variety of sides. Try it with a peppery arugula salad, creamy potato salad or steamed snappy fresh green beans. Keep reading for cooking success tips—like how to ensure the crispiest exterior while keeping the chicken tender and juicy.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsCooking spray4(4-ounce)chicken cutlets1/2teaspoonground pepper, divided1/2teaspoonsalt, divided1/4teaspooncayenne pepper1 1/2cupspanko breadcrumbs1/4cupall-purpose flour1largeegg, beaten1 1/4teaspoonsgarlic powder, divided1 1/4teaspoonsonion powder, divided1/4teaspoondry mustard
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
4(4-ounce)chicken cutlets
1/2teaspoonground pepper, divided
1/2teaspoonsalt, divided
1/4teaspooncayenne pepper
1 1/2cupspanko breadcrumbs
1/4cupall-purpose flour
1largeegg, beaten
1 1/4teaspoonsgarlic powder, divided
1 1/4teaspoonsonion powder, divided
1/4teaspoondry mustard
Directions
Preheat oven to 425°F. Set an oven-safe wire rack inside a large rimmed baking sheet. Coat the rack with cooking spray.
Place chicken on a paper-towel-lined plate; pat dry with additional paper towels. Using a fork, pierce the cutlets all over; sprinkle with 1/4 teaspoon each pepper, salt and cayenne.
Place panko, flour and egg in 3 separate wide, shallow bowls. Stir 1/2 teaspoon each garlic powder and onion powder into the panko. Stir mustard and the remaining 3/4 teaspoon each garlic powder and onion powder and 1/4 teaspoon pepper into the flour.
Working with 1 cutlet at a time, dredge in flour and shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat, pressing to adhere. Place on the prepared rack. (Discard any remaining egg, flour mixture and panko mixture.)
Generously coat each cutlet with cooking spray, making sure there are no dry spots. Bake until golden brown and crispy, about 20 minutes, flipping and coating with cooking spray halfway through. Transfer to a platter and sprinkle with the remaining 1/4 teaspoon salt.
Frequently Asked Questions
This versatile protein can be served with an array of sides, such aspotatoes, rice,whole grainsor pasta, fresh in-season vegetables, roasted root veggies, a garden salad—the list goes on.
Heat them on a sheet pan in a 350°F oven for about 10 minutes or until heated through.
EatingWell.com, July 2024
Rate ItPrint
Nutrition Facts(per serving)275Calories6gFat23gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
