Crispy Baked Chicken Cutlets
Diets Are Hard
So… You’ve only been dieting for eleven days and already you’re craving fried chicken.
You probably haven’t had fried chicken for months, maybe years, but now that it’s officially off-limits, so of course, it’s all you can think about.
You lay in bed at night with a pinch in your stomach and crispy little drumsticks dancing in your head.
Happens to me All. The. Time.
I can’t remember the first time I made “healthy” fried chicken, but I’m pretty sure it was right after the first time I discovered I needed to shed a few pounds.
That must have been 20+ years ago. Jeeeeeze!
This crispy baked chicken recipe has come in handy on many occasions. It’s an easy meal that comes together in minutes and the potential serving methods are endless.
I often serve crispy baked chicken cutlets over salads, yet even there, think of the options:
- Crispy Buffalo Chicken Salad
- Crispy Baked Chicken Taco Salad
- Baked “Fried Chicken” over Southern Slaw
- Baked Breaded Chicken Cutlets over Field Greens with Fresh Berries and Goat Cheese
I could go on and on with a list of amazing recipes!
Baked Chicken Cutlets Ingredients
- Chicken Cutlets
- Panko Bread Crumbs
- Shredded Parmesan Cheese
- Fresh Thyme Leaves or Dried Thyme
- Light Mayonnaise
- Dijon Mustard
- Salt and Pepper
How to Make Breaded Chicken
- Start off by checking that your oven has a rack in the lowest position. Then once you do, preheat the oven to 400 degrees F.
- Grab two baking sheets and line them with aluminum foil. Then spray them generously with non-stick cooking spray.
- Then grab two medium bowls. In one bowl you will mix the wet ingredients – mayo, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In the other bowl, you are going to mix together the dry ingredients – panko, parmesan cheese, and thyme.
- Now it’s time to coat the chicken cutlets. Start off with a coating of the mayo mixture. Then one at a time, cover the cutlet with the panko mixture by pressing in each side to coat. Then place them on the baking sheets you prepared.
- Place the baking sheet on the lowest rack in the oven and bake it in the oven for about 15 minutes. When you bake them on the lowest part of the oven it helps to crisp up the cutlets, especially the bottoms of the cutlets.
- If the tops haven’t browned, you should move the baking sheet to a higher rack and turn on the broiler for 1 minute. Make sure to keep your eyes on them so that they don’t burn!
Why Chicken Cutlets?
I like to prepare baked chicken cutlets instead of whole chicken breasts for two reasons:
- They cook faster.
- Cutlets offer automatic portion control.
One cutlet is essentially half (or sometimes one-third) of a large chicken breast, so they satisfy a craving and keep the calories on the down-low.
Also, try using this healthy fried chicken recipe in lettuce wraps!
Get The Full (Printable) Recipe Below For How To Make Baked Breaded Chicken Cutlets.
Frequently Asked Questions
Do I have to use chicken cutlets?
No, you can use chicken breasts as well, but make sure to change the baking time. Chicken cutlets are easier to bake because they flat so they bake more evenly. Plus, they don’t take as much time to bake.
However, you can bake whole boneless skinless chicken breasts in about 25 minutes.
Is this baked chicken recipe a good make-ahead meal?
The chicken will keep its crunch for several hours, but the crust will soften over time due to the moist chicken inside.
To reheat the chicken and crisp-up the crust, place the leftover chicken in a 350 degree F oven for 10 minutes.
Other Healthy Recipes
- Zoodles (Zucchini Noodles) Recipe
- Roasted Red Pepper Hummus Recipe
- Sauteed Yellow Squash with Blistered Tomatoes Recipe
- Crockpot Chickpea Curry Recipe
- Red Posole with Pork (Pozole Rojo) Recipe
- Ahi Poke Bowl Recipe
- Easy Korean Bibimbap Recipe
Crispy Baked Chicken
- Move one oven rack to a low position. Preheat the oven to 400 degrees F and line and baking sheet with foil. Spray the foil liberally with non-stick cooking spray and set aside.
- Set out two medium bowls. In one bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the other bowl, mix the panko, parmesan cheese and thyme.
- Place the chicken cutlets in the mayo mixture and toss to coat. Then one at a time, press each cutlet into the panko mixture on both sides to coat. Lay on the baking sheet.
- Bake in the lower part of the oven for 15 minutes. (Cooking low in the oven helps the bottoms to crisp up.)
- If the tops haven't browned, move the baking sheet to a higher rack and turn on the broiler on for 1 minute. Watch to make sure they don't burn. Serve warm.
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