These easy breaded and baked chicken cutlets make for the perfect healthy, weeknight meal.
2–3 chicken breasts, depending on size, cut into 4–6 chicken cutlets
3 cups plain Panko bread crumbs
3 large eggs
1/3 cup flour or flour alternative of your choice, arrowroot powder works well too
salt & pepper for seasoning
Preheat your oven to 375.
Season your bread crumbs with a generous amount of salt and pepper, and the spread out in a single layer onto a large baking sheet. Bake in the oven for about 7-10 minutes, until golden brown but not dark brown. Place in a shallow bowl or plate when done baking.
While your breadcrumbs are baking, pat your chicken breasts dry, and cut them into cutlets by inserting a sharp knife into the center of the breast, and slicing in half, creating two thin breasts, or cutlets. You will want to slice off the little tender piece of meat found on most breasts, and either reserve that for another use, or to make a really small version of these breaded cutlets.
Optional tenderizing step is once you have your cutlets ready to go, either wrap in plastic wrap or place in a Ziploc bag, and tenderize them till soft and thin, but not see-through.
Season the cutlets with a bit more salt and pepper.
Dip your cutlets one at a time in the flour or flour substitute, and then in the egg wash. Then dip in the browned bread crumbs. Make sure the cutlets get an all-over even coating of the crumbs.
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