Crispy Oven-Baked Chicken Cutlets

The Secret to Perfectly Crispy Oven-Baked Chicken Cutlets

If you’ve ever craved that golden, crunchy bite of fried chicken but wanted to avoid the mess (and the extra oil), then crispy oven-baked chicken cutlets are about to become your new favorite weeknight dinner. With a crispy, golden breadcrumb crust and a juicy, tender interior, these cutlets give you all the satisfying crunch of fried chicken—without the fryer. Ready to dive into this crispy goodness? Here’s everything you need to know!

Why oven-baked??

We’ve all been there: the craving for crispy fried chicken, the kind that’s crunchy on the outside, juicy on the inside, and totally irresistible. But let’s be honest—frying can be messy, time-consuming, and, well, a bit too indulgent sometimes. That’s where oven-baked chicken cutlets come in.

Baking your chicken cutlets is not only easier and less messy, but it also lets the breading crisp up perfectly without needing to deal with hot oil splatters. And don’t worry, they’ll still come out golden and crispy!

Why You’ll Love These Crispy Oven-Baked Chicken Cutlets:

*Crispy, Golden Crunch: The breadcrumb coating turns golden and crisp in the oven, giving you that satisfying crunch in every bite.

*Tender and Juicy: The chicken stays tender on the inside, locking in all the flavor and moisture.

*Easy and Quick: No frying means less mess, and the oven does all the work. You’ll have a delicious, crispy dinner in just 30 minutes!

*Versatile: Pair these cutlets with anything from mashed potatoes to a fresh green salad, or serve them with pasta for a hearty meal. I cook and keep cutlets on hand almost at all times! Throw ’em on a roll with fresh mozzarella and balsamic glaze for (one of) Mr. Bull’s favorite sandwiches.

Oh Chicken Breast……

How I Save Big on Chicken (and Why You Should Too)

Let’s face it—grocery prices seem to rise every time we turn around, which is why I’ve become a master of bargain shopping. In today’s world, I truly believe everyone needs to be a savvy shopper, especially when it comes to buying meat. One of my favorite ways to save money on meat is by shopping at my local club store, where I can buy in bulk, split it up, and stock up the freezer.

Now, here’s where the real savings happen: when it comes to chicken breasts, I always opt for the regular ones instead of the thinly sliced variety. The thinly sliced chicken is convenient, sure, but it costs about $1 more per pound—and that can add up quickly if you’re buying in bulk. Instead, I buy the regular chicken breasts and slice them myself, creating the same thin cutlets I need, but for a fraction of the cost.

I typically slice the chicken breasts into halves or thirds, depending on how thin I want them. It’s a quick and easy step that doesn’t take much time, and the savings are well worth the small extra effort. Plus, I have the flexibility to slice the chicken to my exact preference, whether I’m making crispy baked chicken cutlets or prepping for stir-fry.

So, whether you’re looking to stock up the freezer, save a few bucks, or just want more control over your portion sizes, buying regular chicken breasts and slicing them yourself is a win-win. And hey, I’m not stopping there—soon, I’ll be buying my own cow! But that’s a story for another day. For now, let’s just say: when it comes to meat, there’s always a smarter way to shop!

Instructions:

Let the chicken cutlets rest for a few minutes before serving to maintain their juiciness.

Prepare the Chicken:

If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets, or pound them out to an even ½-inch thickness. This will ensure they cook evenly.

Set Up the Breading Station:

In one shallow dish, beat eggs until smooth.

In a second shallow dish, combine breadcrumbs, parmesan cheese and seasonings, along with the pinch of salt, pepper and red pepper flakes.

Bread the Chicken:

Dip each chicken cutlet into the beaten eggs, letting any excess egg drip off.

Press the cutlet into the breadcrumb mixture, ensuring a generous coating on both sides. Press down slightly to help the crumbs stick.

Prepare for Baking:

Preheat your oven to 375°F .

Pour extra virgin olive oil over your baking sheet.

Arrange the breaded chicken cutlets on the baking sheet, ensuring they are not touching to allow for even baking.

Bake:

After placing and flipping all breaded cutlets onto the oiled pan,

Bake in the preheated oven for 20-25 minutes, flipping the cutlets 15 minutes through. The chicken should be golden brown and crispy, and the internal temperature should reach 165°F (74°C).