Print

Baked Chicken Cutlets

Print Recipe

If you’re looking for a dish that’s easy to prepare yet packed with flavor, baked chicken cutlets are the perfect choice.

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

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.

Chicken Cutlets

Nutrition

Find it online: https://yummycookin.com/baked-chicken-cutlets-quick-and-delicious/