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Robin Ward

Crispy Baked Chicken Cutlets

These Crispy Baked Chicken Cutlets are juicy on the inside, golden on the outside, and full of bright Italian flavor from olive oil, lemon, breadcrumbs, grated cheese, and parsley. Baked instead of fried, they are simple, lighter, and perfect for a quick dinner any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. chicken cutlets (If using whole chicken breasts: (1 lb. is usually 2 large breasts, sliced horizontally into 4 thin cutlets.)
  • 2 lemons
  • ⅔ cup breadcrumbs (Optional: add a spoonful of millet for extra crunch)
  • ⅓ cup grated cheese (Parmigiano or Pecorino)
  • Fresh parsley, finely chopped

Equipment

  • large baking sheet

Method
 

  1.  Preheat the oven to 400°F (200°C).
  2.  If starting with whole chicken breasts, slice each breast horizontally to create thin, even cutlets. In a bowl, toss the cutlets with olive oil, the juice of 1 lemon, salt, and pepper.
  3. In a separate tray, mix breadcrumbs, grated cheese, chopped parsley, and a drizzle of olive oil.
  4. Press each cutlet into the breadcrumb mixture, coating both sides well.
  5. Place on a parchment‑lined baking sheet and drizzle lightly with olive oil and a bit of lemon zest.
  6. Bake for 20 to 25 minutes, flipping halfway, until golden and crisp. Broil for the last two minutes if you want extra crunch.
  7. Finish with the remaining lemon juice before serving.

Notes

Helpful Equipment:
Optional: Add 1 grated garlic clove to the marinade if you like. I have done that before and enjoyed it, but I left it out this time since the Brussels sprouts already have a touch of garlic in the vinaigrette and I wanted the lemon in the chicken to lead.