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Crispy oven-baked chicken cutlets are a culinary delight that brings together flavor, texture, and versatility in one satisfying dish. This recipe has become a staple in many households, thanks to its ability to cater to various dining occasions—from family dinners to meal prep and even entertaining guests. The allure of crispy chicken cutlets lies not only in their golden-brown exterior but also in their juicy and tender interior, making them a favorite among chicken lovers of all ages.

Crispy Oven-Baked Chicken Cutlets

Discover the ultimate recipe for crispy oven-baked chicken cutlets that will elevate your meals. This easy-to-follow guide takes you through each step, from selecting high-quality chicken breasts to achieving the perfect golden-brown crust with a blend of seasoned panko breadcrumbs and Parmesan. Healthier than frying, these cutlets are juicy on the inside and satisfyingly crunchy on the outside. Ideal for family dinners, meal prep, or entertaining, you’ll love how versatile and delicious these cutlets can be!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried oregano

Cooking spray or olive oil for drizzling

Instructions
 

Prepare the Chicken: Preheat your oven to 425°F (220°C). Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness, about 1/2 inch. This helps them cook evenly and remain juicy.

    Set Up the Breading Station: In three separate shallow bowls, set up your breading station.

      - In the first bowl, place the flour combined with 1/2 tsp of salt and 1/4 tsp of black pepper.

        - In the second bowl, beat the eggs until smooth.

          - In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, dried oregano, and a little salt and pepper to taste.

            Coat the Chicken: Take each chicken cutlet and dredge it in the flour, shaking off the excess. Dip it into the beaten eggs, letting any excess drip off, then coat it thoroughly with the breadcrumb mixture, pressing gently to adhere. Place the breaded chicken cutlets on a large baking sheet lined with parchment paper.

              Prepare for Baking: Lightly spray the tops of the cutlets with cooking spray or drizzle with olive oil. This will help achieve that crispy golden-brown effect.

                Bake: Bake the chicken cutlets in the preheated oven for 20-25 minutes, flipping them halfway through the cooking time to ensure both sides are crispy. The chicken is done when it reaches an internal temperature of 165°F (75°C) and is golden brown and crispy.

                  Serve and Enjoy: Remove the cutlets from the oven and let them rest for a few minutes. Serve hot with your favorite dipping sauce, a squeeze of lemon, or a fresh salad on the side.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4