Baked Chicken Cutlets

Crispy, seasoned baked chicken cutlets that are quick to prepare and perfect for weeknight dinners.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

4 boneless skinless chicken breasts about 4 pieces, pounded to 1/4-inch thickness
2 tablespoons olive oil for drizzling over chicken
2 teaspoons Italian seasoning
salt to taste
black pepper to taste
2 tablespoons whole milk for egg wash
1 large egg beaten with milk
2 cups bread crumbs
1/2 teaspoon garlic powder
1 teaspoon paprika
1/4 cup Parmesan grated
parsley for garnish, chopped

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to about 1/4-inch thickness.
Drizzle the olive oil over both sides of the flattened chicken breasts and rub evenly; season both sides with Italian seasoning, salt, and pepper.
In a shallow bowl whisk together the milk and egg and season lightly with salt and pepper.
In another shallow bowl combine the bread crumbs, garlic powder, paprika, and grated Parmesan.
Dredge each seasoned chicken breast first in the egg mixture, letting excess drip off, then press into the breadcrumb mixture until fully coated.
Arrange the coated cutlets on the prepared baking sheet with space between them and bake for 15 minutes.
Flip each cutlet and bake an additional 5 minutes, or until golden brown and cooked through (internal temperature 165°F/74°C).
Garnish with chopped parsley and serve.