Baked Chicken Cutlets

This recipe is perfect for a quick weeknight dinner, and you can easily double or triple it to serve more people.

Prep Time 10

Cook Time 23

Calories 327 kcal

Preheat the oven and prepare the baking sheet:
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
Prepare the chicken:
Pound each chicken breast to an even ¼-inch thickness. This ensures that the cutlets cook evenly and become nice and tender.
Marinate the chicken (optional but recommended):
Rub the chicken breasts with 1 teaspoon of Italian seasoning, sea salt, pepper, and 1 tablespoon of olive oil. If you have time, marinate the chicken for 1-2 hours (or even overnight) to enhance the flavor and tenderness.
Prepare the breading stations:
In a medium bowl, whisk together 1 large egg, 2 tablespoons of milk, and a pinch of salt and pepper.
In a shallow dish, combine 1 teaspoon of garlic powder, ¾ cup of panko breadcrumbs, ¼ cup of fresh grated Parmesan cheese, and 1 teaspoon of smoked paprika.
Bread the chicken cutlets:
Dip each marinated chicken breast into the egg mixture, making sure it is fully coated. Then, dredge the chicken into the breadcrumb mixture, pressing lightly to coat it evenly.
Bake the chicken:
Place the breaded chicken cutlets onto the prepared baking sheet. Lightly spray the tops with avocado cooking oil spray. Bake for 15 minutes, then flip the chicken cutlets and bake for another 5-8 minutes, or until the cutlets are golden brown and cooked through.
Serve and garnish:
Once cooked, remove the chicken from the oven and sprinkle with fresh chopped parsley. Serve immediately and enjoy!