Baked Chicken Cutlets Recipe for Amazing Dinner Plan!

You’re sick of frequently eating the same fried chicken, right? Yummy baked chicken cutlets are what I have for you today. You don’t have to fry any of these chicken cutlets; you bake them to perfection. As I remember, my grandma made these cutlets at a family gathering. I remember feeling amazed. As my grandmother marinated the chicken, I remember her hand hurrying. Have a great day! A crunchy exterior contrasts with a juicy interior in the chicken cutlets. The chicken must only be appropriately marinated, covered with breadcrumbs, baked, and enjoyed.

I have share smoked chicken cutlets that was also hit. I’m going to share a baked thin chicken breast. This recipe has been on repeat in our home for the last few months because it is a great way to get some protein after a long day and is healthier than regular fried chicken.

Why will you love baked chicken cutlets?

• A treat for chicken lovers! This recipe is a dream come true for chicken lovers, but they are worried about the oily fried chicken. A baked chicken cutlet is a better option.
• Quick and easy: The baked chicken cutlets recipe is simple to prepare and only requires a few basic ingredients. Just follow the directions to make this delicious supper.
• Serving options: These baked chicken cutlets have many serving options. They can be served with French fries, Mexican rice, potato wedges, or sweet mashed potatoes.
• Loved by kids: This recipe is also the best for kids. You can serve these crispy baked cutlets with fried rice and their favorite pasta.

Things you will need for chicken cutlets in oven

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1. Chicken cutlets _  Generally speaking, chicken cutlets are thinly sliced chicken breasts. They can be cooked quickly. Despite their crispy exterior, they maintain tenderness. To achieve consistent results, pound the cutlets gently until they are an even thickness of 1/4 inch.
2. Egg _ Breadcrumbs stick to the cutlets because eggs bind the ingredients together. Whisking the egg thoroughly creates a consistent chicken coating.
3. All-Purpose Flour _ The flour helps the other ingredients stick better to the cutlets after they have been coated with flour. To improve breadcrumbs’ adhesion, make a wet batter with flour and egg.
4. Milk _ Milk adds moisture, contributing to chickens’ tenderness. For better absorption, apply the milk at room temperature.
5. Lemon juice _ Lemon juice enhances the flavor and helps tenderize the meat. It’s best to squeeze fresh juice out of the lemons.
6. Paprika powder _ The paprika creates an aroma of smoke and color in the chicken. Depending on your preference, you can pick smoked or sweet paprika. I like the smoked paprika best.
7. Italian seasoning _ This will enhance the flavor of these chicken cutlets to the next level.
8. Garlic Powder _ Garlic powder infuses the chicken with savory flavor. Depending on your taste, change your quantity.
9. Black Pepper _ Black pepper provides warmth and perfect flavor to these cutlets. Freshly ground pepper yields the best results.
10. Salt _ Sprinkle the salt or other condiments. Season the chicken evenly for a consistent taste.

How to Bread Chicken

1.Slice the Chicken

Put a chicken breast without bones onto a cutting board. Making sure the knife edge is parallel to the cutting board and cutting in smooth slices, Cut the chicken breast horizontally in half with care into two equal pieces using a sharp knife.

2.Pound the Chicken

Put one slice between two plastic wrap sheets or inside a plastic bag. Gently pound the chicken using the bottom of a large saucepan or a meat mallet. Start in the center and work your way to the edges until the cutlet is an even thickness, about 1/4 inch thick. Continue with the second piece using the same technique.

3.Get the Marinade Ready

Mix the egg in a bowl and stir it up. Add milk, lemon juice, paprika, garlic, black pepper, and salt to the mixture. Add the all-purpose flour. Everything should be thoroughly mixed to a smooth paste-like consistency. Before you add the chicken cutlets to the marinade, be sure they are completely coated. The chicken should be marinated for at most 25 minutes and up to 1 hour.

4.Get the Breadcrumbs Ready

Get two cups of breadcrumbs out. In the pan, heat two tablespoons of olive oil. Cook until golden brown. Spread the breadcrumbs to the pan and cook for a few minutes. Add Italian seasoning and stir it. Allow the breadcrumbs to cool at room temperature.

5.Coat the Chicken Cutlets

Set the oven temperature to 350–400°F (175-200°C). Take the marinated chicken breast and coat it with the prepared breadcrumbs. Ensure that each cutlet is evenly coated on both sides.

6.Baking the Cutlets

Place all the coated chicken cutlets in a baking pan lined with parchment paper. Bake for about twenty to twenty-five minutes in an already heated oven, or until well cooked and crispy. They taste just as good without being fried!

7.Serving

Serve these baked chicken cutlets with stir-fried vegetables like broccoli, carrots, or asparagus. You can also serve them with rice pilaf or mashed potatoes.

Expert Tips

If you want to bake the chicken cutlets, that are super perfect. You must pound the chicken breast gently for uniform cutlets and make the thinly sliced chicken breast to make it quick.

• Even Thickness: Pounding the chicken ensures that it cooks evenly. An even thickness prevents one end from overcooking while the other remains undercooked.
• Gentle Pressure: When pounding, provide pressure that is both forceful and delicate. Compressing the chicken without splitting it is the goal.
• Plastic Wrap or Bag: Wrapping the chicken in plastic helps prevent it from sticking to the mallet or skillet.

How to Store Them

• Refrigerate: Store them in a sealable bag or an airtight container and refrigerate for four to five days. 
• Freeze: This is an additional choice. Place and seal these baked chicken cutlets in a freezer bag. They can be kept frozen for more than two weeks. It depends on what you want to eat, even though I like them fresh.
• Reheat: To reheat baked thin sliced chicken breast, put them on a baking sheet and bake for approximately ten minutes at 350°F. Once more, they turn out crunchy.

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