Oven-Fried Chicken Cutlets (Thin and Crispy!)
These oven-fried chicken cutlets are crispy, quick to make, and pair well with almost anything. Prep and freeze them for an easy meal anytime! Makes enough for make ahead and freeze.
Servings: 8
Calories: 310kcal
Equipment
- 4 medium sized, shallow trays or dishes for coating the chicken (flour, eggs, breadcrumbs) and for staging the coated chicken.
- 1 large baking sheet for baking the chicken
Ingredients
- 1.5 pounds boneless chicken breast sliced thinly 1/4 inch, and/or pounded if necessary
For Soaking (optional)
- 4 cups cold water
- 1 teaspoon baking soda
For the Coating
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups Italian-style breadcrumbs
- Salt and pepper to taste
For Cooking and Serving
- 2 tablespoons olive oil plus more if needed
- Lemon wedges for garnish
- 1 small bunch Fresh parsley chopped, for garnish
Instructions
Soak the Chicken (optional):
- In a large bowl, dissolve 1 teaspoon of baking soda in 4 cups of cold water.
- Add the chicken breasts to the mixture and refrigerate for 15 to 20 minutes.
- Remove the chicken breasts from the baking soda water and rinse them thoroughly under cold water. Pat dry with paper towels.
Prepare the Coating:
- Preheat your oven to 425°F (220°C) and arrange a baking rack to fit within the bottom third of your oven. Line a baking sheet with parchment paper and lightly oil it.
- Prepare your work surface by placing the flour in one shallow dish, the beaten eggs in a second shallow dish, and the breadcrumbs seasoned with salt and pepper in a third shallow dish.
Coat the Chicken (Flour, Egg, Breadcrumbs):
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip into the beaten eggs, allowing any excess to drip off.
- Finally, coat the chicken breast with the seasoned breadcrumbs, pressing gently to ensure they adhere.
- Stage the coated chicken on another plate until all the chicken is coated.
Bake the Chicken:
- Arrange the coated chicken breasts in a single layer on the prepared (oiled) baking sheet. You may have to do this in batches.
- Drizzle the olive oil over the top of the chicken breasts.
- Bake in the lower third (usually the second or third rack from the bottom) of your preheated oven for about 20-25 minutes. Check the bottom of the chicken at 10 minutes time. I like to flip halfway through baking because the bottom will usually brown more.
- Bake until golden brown or until the chicken is medium golden brown (not too light and not too dark, although I'd rather have them on the lighter side than too dark) and cooked through (internal temperature should reach 165°F or 74°C).
- Garnish with lemon wedges and freshly chopped parsley (optional).
Notes
This recipe makes enough for 6 to 8 servings. I like to make more than needed and freeze the extra before baking. To freeze uncooked chicken cutlets, bread them as usual and arrange them in a single layer on a baking sheet. Flash freeze for 1-2 hours until solid, then transfer to freezer bags or containers. Store for up to 3 months, and thaw in the fridge or cook directly from frozen with extra baking time.
Pound Chicken Evenly: Pound if slices aren’t thin enough for even cooking.
Use Panko for Extra Crunch: Optional for a lighter texture. I alternate between regular and Panko.
Don’t Overcrowd: Space cutlets to avoid steaming and ensure crisping.
Drizzle with Oil: Lightly coat with oil or cooking spray for browning.
Flip Halfway: Turn cutlets midway for even crispiness.
Dredging: Properly coat in flour, egg, and breadcrumbs for a crispy result.
Press Breadcrumbs: Firmly press breadcrumbs onto chicken for better adhesion.
Use Panko for Extra Crunch: Optional for a lighter texture. I alternate between regular and Panko.
Don’t Overcrowd: Space cutlets to avoid steaming and ensure crisping.
Drizzle with Oil: Lightly coat with oil or cooking spray for browning.
Flip Halfway: Turn cutlets midway for even crispiness.
Dredging: Properly coat in flour, egg, and breadcrumbs for a crispy result.
Press Breadcrumbs: Firmly press breadcrumbs onto chicken for better adhesion.
Nutrition
Calories: 310kcal | Carbohydrates: 32g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 744mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 3mg