Description
These baked garlic Parmesan chicken cutlets are crispy on the outside, juicy on the inside, and packed with bold Italian-inspired flavor. Perfect for a quick weeknight dinner or meal prep, they pair wonderfully with a variety of sides and require no frying, making cleanup a breeze.
Ingredients
For the chicken:
4 boneless, skinless chicken breasts (or chicken cutlets)
1 cup breadcrumbs (Italian-seasoned or plain)
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp paprika (optional, for a smoky flavor)
Salt and pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
For the coating:
¼ cup melted butter (or olive oil)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1️⃣ Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2️⃣ In a shallow bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, oregano, basil, paprika, salt, and pepper. Place the flour in a separate shallow dish and the beaten eggs in another.
3️⃣ Pat the chicken dry with paper towels. If the breasts are thick, slice them horizontally into thinner cutlets for even cooking. Dredge each piece first in flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to ensure even coverage.
4️⃣ Arrange the breaded chicken on the prepared baking sheet. Drizzle melted butter or olive oil over each cutlet to help achieve a golden, crispy crust without frying. Bake for 20 to 25 minutes, or until the chicken is cooked through and the crust is golden brown. The internal temperature should reach 165°F (74°C).
5️⃣ Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley for color and added flavor.
Notes
These chicken cutlets reheat well and can be stored in the refrigerator for up to 3 days. For an extra crisp finish, broil the cutlets for the last 1 to 2 minutes of baking. They go perfectly with pasta tossed in olive oil, a fresh salad, or even layered into a sandwich. If you’re gluten-free, use a suitable flour and breadcrumb substitute.