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Healthy Crispy Baked Chicken Cutlets Recipe
Ben Carraoli

Healthy Crispy Baked Chicken Cutlets Recipe

I’ve just finished baking a batch of healthy crispy baked chicken cutlets recipe, and wow — the aroma still lingers in my kitchen! I love how the exterior becomes golden and crunchy while the inside stays juicy and tender. Making this recipe felt like a fun little kitchen adventure, and it turned out even better than I expected.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts (about 4 pieces) — pound them thin so they cook evenly
  • 1 teaspoon Italian seasoning — adds herby flavor
  • 1 tablespoon olive oil or avocado oil — helps the seasonings adhere and keeps the meat moist
  • 1 large egg — binds the breading to the chicken
  • 2 tablespoons milk any kind — thins the egg wash so coating spreads better
  • ¾ cup panko breadcrumbs or Italian-style panko — extra crispiness because of the air pockets
  • ¼ cup freshly grated Parmesan cheese — freshly grated gives better texture and flavor than pre-grated
  • 1 teaspoon garlic powder — for that savory punch
  • 1 teaspoon smoked paprika — adds smokiness and color
  • Sea salt and black pepper to taste — simple seasoning to elevate the flavor
  • Avocado cooking oil spray or any neutral oil spray — helps “fry” in the oven without excess oil
  • 1 tablespoon fresh chopped parsley for garnish — adds freshness and color

Method
 

  1. Preheat your oven to 400 °F (about 200 °C) and line a rimmed baking sheet with parchment paper. This ensures even baking and helps the underside crisp without sticking.
  2. Take each chicken breast and place between plastic wrap or in a resealable bag. Gently pound it to about ¼-inch thickness so it cooks evenly. Then rub every piece with olive oil, Italian seasoning, salt, and pepper.
  3. If time allows, cover and refrigerate for 1 hour up to overnight. Marinating gives the flavors a chance to sink in and helps the meat stay moist during baking.
  4. In one shallow dish, whisk together egg, milk, salt, and pepper. In another, mix panko, garlic powder, smoked paprika, and the freshly grated Parmesan.
  5. Dip each seasoned chicken piece into the egg wash, letting any excess drip off. Then press both sides into the breadcrumb mixture, ensuring it sticks well.
  6. Arrange the coated cutlets on the prepared baking sheet. Lightly spray their tops with oil spray. Bake for 15 minutes, then flip each one and bake for an additional 5–8 minutes or until golden and fully cooked. Use a thermometer to check for 165 °F internal temperature.
  7. Once they are done, sprinkle fresh chopped parsley over the cutlets. Let them rest briefly before serving so the coating stays crisp.

Notes

  • I always pat the chicken dry before seasoning — that helps the coating stick better.
  • I shake off excess breadcrumb mixture — too much makes it soggy instead of crisp.
  • I place a wire rack inside the baking sheet so air circulates underneath and crispness is better.
  • I don’t overcrowd the pan — leaving space lets heat circulate rather than steam the cutlets.
  • I always use freshly grated Parmesan — it melts and crisps far more nicely than store-bought shreds.