Introduction
If you’re looking for a dish that’s easy to prepare yet packed with flavor, baked chicken cutlets are the perfect choice. Whether you’re making panko crusted chicken, experimenting with baked chicken cutlets in cream and vegetable sauce, or curious about how long to bake chicken cutlets, this guide has got you covered. Let’s explore the secrets to making crispy baked chicken breast that’s both healthy and delicious.
Why Choose Baked Chicken Cutlets?
- Healthier Option: Baking requires less oil, making it a healthier alternative to frying.
- Versatile: From panko breaded chicken to baked chicken cutlets in cream and vegetable sauce, there are countless ways to prepare them.
- Quick Cooking: Thin chicken cutlets cook faster, saving you time in the kitchen.
Ingredients for Baked chicken cutlets
Creating a delicious, well-balanced dish starts with gathering the right ingredients. For this crispy-coated chicken and vibrant vegetable plate, each ingredient plays a vital role in building flavor, texture, and visual appeal. From the tender chicken cutlets to the fresh, colorful veggies, and the perfect crispy coating, every element comes together to create a meal that’s both comforting and satisfying. Here’s a breakdown of everything you’ll need to bring this flavorful dish to life!
For the chicken cutlets
- Chicken Cutlets: 4 medium-sized pieces (about 1.5 lbs total)
- All-Purpose Flour: 1 cup, for dredging
- Eggs: 2 large, whisked with 1 tablespoon of water
- Breadcrumbs or Crushed Crackers: 1.5 cups, seasoned with salt, pepper, and optional spices
- Salt and Pepper: 1 teaspoon each, to season the chicken
- Cooking Oil or Butter: 3 tablespoons, for frying
- Honey or Glaze (Optional): 2 tablespoons, for drizzling after cooking
For the Vegetables
- Broccoli Florets: 2 cups, trimmed and steamed
- Carrots: 2 medium-sized, peeled and sliced into batons or rounds
- Green Beans: 1 cup, trimmed
- Red Bell Pepper: 1 large, sliced into strips
- Olive Oil (Optional): 1 tablespoon, for tossing the veggies if roasting
- Salt and Pepper: To taste, for seasoning the vegetables
Materials used:
- Cutting Board: For slicing the chicken and vegetables.
- Mixing Bowls (3): For flour, egg wash, and breadcrumbs.
- Non-Stick Skillet or Frying Pan: To fry the chicken to a golden brown.
- Steamer Basket or Saucepan: To steam the vegetables to tender-crisp perfection.
Process for Making Baked chicken cutlets
Making perfectly crispy-coated chicken at home is easier than you might think! With just a few simple ingredients and step-by-step guidance, you’ll create a dish that’s golden, juicy, and packed with flavor. Whether you’re preparing it for a family dinner, a special occasion, or simply to treat yourself, these detailed instructions will ensure your chicken turns out perfectly every time. Let’s dive in and bring this delicious meal to life!
Step 1: Prepare Your Chicken
1. Slice and Flatten: If your chicken breasts are thick, slice them in half horizontally to create even cutlets. Use a meat mallet to lightly pound them to an even thickness (about 1/2 inch) for consistent cooking.
2. Pat Dry and Season: Pat the chicken dry with paper towels to help the coating adhere better. Evenly season both sides of each cutlet with a sprinkle of salt and pepper.
Step 2: Set Up a Dredging Station
Set out three shallow bowls or plates to get ready for the coating process :
1. Bowl 1: Add the flour to the bowl and sprinkle in a small pinch of salt and pepper for seasoning.
2. Bowl 2: Crack the eggs into the bowl, pour in 1 tablespoon of water, and whisk until the mixture is silky and fully blended.
3. Bowl 3: Mix the breadcrumbs or crushed crackers with optional seasonings like garlic powder, paprika, or dried herbs for added flavor.
Step 3: Coat the Chicken
1. Dredge in Flour: Take one chicken cutlet at a time and dredge it in the flour, making sure it’s lightly but evenly coated. Shake off any excess flour.
2. Coat in Egg Wash: Take the floured chicken and dip it into the egg wash, making sure it’s evenly covered. Lift it carefully and let any excess drip back into the bowl.
3. Press in Breadcrumbs: Finally, press the chicken into the breadcrumb mixture, patting gently to ensure an even layer of coating. Repeat with all cutlets.
Step 4: Fry the Chicken
1. Heat the Oil: In a large non-stick skillet, heat 3 tablespoons of oil or butter over medium heat until shimmering but not smoking.
2. Cook the chicken by gently placing the breaded cutlets into the pan, making sure to leave enough space so they’re not overcrowded. Cook in batches if needed.
3. Cook the chicken for 3-4 minutes on each side, until it turns a lovely golden brown and develops a crispy texture. Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) for perfectly cooked chicken.
4. Drain Excess Oil: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
Step 5: Optional Glaze
For added flavor, drizzle a light honey glaze or your favorite sauce over the chicken before serving. To make a quick glaze:
Combine 2 tablespoons of honey with 1 tablespoon of Dijon mustard and a splash of lemon juice.
Pour it over the crispy chicken for added flavor, or serve it on the side as a delicious dipping option.
Serving Suggestions
Pair this crispy-coated chicken with your favorite sides, like:
Steamed or roasted vegetables (broccoli, carrots, green beans)
Mashed potatoes, rice, or a light pasta dish
A fresh garden or Caesar salad
Warm crusty bread or Texas toast
Tips for Perfectly Baked Chicken Cutlets
Even Coating: Make sure each cutlet is evenly coated at every step for maximum crispiness.
Oil Temperature: Keep the oil at medium heat to avoid burning the breadcrumbs while ensuring the chicken cooks through.
Don’t Overcrowd the Pan: Cooking in batches helps maintain the oil temperature and keeps the chicken crispy.
Use Panko Breadcrumbs: They create a light and crispy texture.
Don’t Skip the Egg Wash: It ensures the breadcrumbs stick properly.
Flip Halfway: For even browning on both sides.
Let Them Rest: Allow the chicken to rest for a few minutes after baking to retain its juices.
How Long to Bake Chicken Cutlets After Using Heated Oil
If you’re using heated oil as part of your preparation for chicken cutlets, the goal is to achieve a golden, crispy crust while ensuring the chicken is thoroughly cooked. Here’s a step-by-step guide:
1. Sear in Heated Oil
- Heat a skillet with a small amount of olive or neutral oil over medium heat.
- Sear the breaded chicken cutlets for 2-3 minutes per side, just enough to create a golden, crispy exterior.
2. Transfer to the Oven
- Preheat your oven to 400°F.
- Place the seared chicken cutlets on a baking sheet lined with parchment paper.
- Bake for an additional 10-15 minutes or until the internal temperature reaches 165°F.
Why Use Heated Oil?
Searing the chicken in oil adds a flavorful, crisp coating while locking in moisture. Baking afterward ensures the chicken is cooked evenly and thoroughly, making it both tender and delicious.
This two-step cooking method is the secret to perfectly cooked chicken cutlets—crispy on the outside and juicy on the inside!
Can You Fry Chicken in Olive Oil?
Yes, you can fry chicken in olive oil, but it’s best for quick frying due to its lower smoke point. Use it for shallow frying panko crusted chicken or lightly sautéing baked thin chicken breast.
Chicken Cutlet Nutrition
Chicken cutlets are low in fat and high in protein, making them a great option for a balanced meal.
- Calories: Approximately 150 per 4-ounce cutlet (without breading or sauce).
- Protein: 26 grams per serving.
- Fat: 3 grams (baked, no added oil).
Adding breadcrumbs, oil, or cream sauce will increase the calorie count, so adjust portions as needed.
Can You Fry Chicken in Olive Oil?
Yes, you can! Olive oil is great for shallow frying chicken due to its flavor and health benefits. However, it’s best to keep the heat medium to avoid the oil reaching its smoke point. Frying in olive oil works particularly well for breaded chicken cutlets, giving them a golden, crispy exterior.
How Long to Cook Chicken Breast in 350 Oil?
If you’re frying chicken, cook each side for about 3-4 minutes in 350°F oil until golden brown. The internal temperature should reach 165°F to ensure the chicken is safely cooked.
How to Bread Chicken Without Eggs
Running out of eggs or avoiding them altogether? No problem! Here are some alternatives for breading chicken:
- Milk or Buttermilk: Provides a light coating and helps the breadcrumbs stick.
- Yogurt: Adds a tangy flavor and acts as a great binding agent.
- Mayonnaise: Gives the chicken a creamy, flavorful base for breading.
- Water and Cornstarch Slurry: A simple egg-free option to hold the breadcrumbs.
Baked Chicken Cutlets
If you’re looking for a dish that’s easy to prepare yet packed with flavor, baked chicken cutlets are the perfect choice.
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Lunch
- Cuisine: American
- Diet: Low Calorie
Ingredients
For the chicken cutlets
- Chicken Cutlets: 4 medium-sized pieces (about 1.5 lbs total)
- All-Purpose Flour: 1 cup, for dredging
- Eggs: 2 large, whisked with 1 tablespoon of water
- Breadcrumbs or Crushed Crackers: 1.5 cups, seasoned with salt, pepper, and optional spices
- Salt and Pepper: 1 teaspoon each, to season the chicken
- Cooking Oil or Butter: 3 tablespoons, for frying
- Honey or Glaze (Optional): 2 tablespoons, for drizzling after cooking
For the Vegetables
- Broccoli Florets: 2 cups, trimmed and steamed
- Carrots: 2 medium-sized, peeled and sliced into batons or rounds
- Green Beans: 1 cup, trimmed
- Red Bell Pepper: 1 large, sliced into strips
- Olive Oil (Optional): 1 tablespoon, for tossing the veggies if roasting
- Salt and Pepper: To taste, for seasoning the vegetables
Instructions
1. Slice and Flatten: If your chicken breasts are thick, slice them in half horizontally to create even cutlets. Use a meat mallet to lightly pound them to an even thickness (about 1/2 inch) for consistent cooking.
2. Pat Dry and Season: Pat the chicken dry with paper towels to help the coating adhere better. Evenly season both sides of each cutlet with a sprinkle of salt and pepper.
Set out three shallow bowls or plates to get ready for the coating process :
1. Bowl 1: Add the flour to the bowl and sprinkle in a small pinch of salt and pepper for seasoning.
2. Bowl 2: Crack the eggs into the bowl, pour in 1 tablespoon of water, and whisk until the mixture is silky and fully blended.
3. Bowl 3: Mix the breadcrumbs or crushed crackers with optional seasonings like garlic powder, paprika, or dried herbs for added flavor.
1. Dredge in Flour: Take one chicken cutlet at a time and dredge it in the flour, making sure it’s lightly but evenly coated. Shake off any excess flour.
2. Coat in Egg Wash: Take the floured chicken and dip it into the egg wash, making sure it’s evenly covered. Lift it carefully and let any excess drip back into the bowl.
3. Press in Breadcrumbs: Finally, press the chicken into the breadcrumb mixture, patting gently to ensure an even layer of coating. Repeat with all cutlets.
1. Heat the Oil: In a large non-stick skillet, heat 3 tablespoons of oil or butter over medium heat until shimmering but not smoking.
2. Cook the chicken by gently placing the breaded cutlets into the pan, making sure to leave enough space so they’re not overcrowded. Cook in batches if needed.
3. Cook the chicken for 3-4 minutes on each side, until it turns a lovely golden brown and develops a crispy texture. Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) for perfectly cooked chicken.
4. Drain Excess Oil: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
For added flavor, drizzle a light honey glaze or your favorite sauce over the chicken before serving. To make a quick glaze:
Combine 2 tablespoons of honey with 1 tablespoon of Dijon mustard and a splash of lemon juice.
Pour it over the crispy chicken for added flavor, or serve it on the side as a delicious dipping option.
Nutrition
- Calories: 173
- Sugar: 1.8g
- Sodium: 494.3mg
- Fat: 5g
- Saturated Fat: 2.1g
- Carbohydrates: 19.8g
- Fiber: 1.2g
- Protein: 11.2g
- Cholesterol: 62.2mg
Frequently Asked Questions :
What Makes Panko Breaded Chicken So Crispy?
Panko breadcrumbs are larger and lighter than traditional breadcrumbs, creating a crispier texture.
Can I Make Baked Chicken Cutlets Ahead of Time?
Yes! You can bread the chicken cutlets in advance and refrigerate them for up to 24 hours before baking.
How Long Should I Bake Thin Chicken Breast in Oven?
Thin chicken breasts typically bake at 375°F for 12-15 minutes or at 400°F for 10-12 minutes. Always check that the internal temperature reaches 165°F for safe consumption.