Crispy Oven Baked Chicken Cutlets

Ingredients

• 2 (5-6 ounce) boneless, skinless chicken breasts
• 2 large eggs
• 2 tablespoons milk – you canse non-dairy
• 1 cup breadcrumbs – you can use gluten free
• 1/4 cup shredded parmesan cheese
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Olive oil cooking spray

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Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
2. Prepare the chicken – slice each chicken breast in half lengthwise so it yields two equal pieces from each chicken breast. Use a sharp kitchen knife to do this. Then place each piece of chicken in between some plastic wrap and use a meat tenderizer, rolling pin, or even your hands to pound the chicken into 1/4 inch thick cutlets that are even all over in size.
3. Mix up the coating – in a medium shallow dish, crack the eggs and whisk them with the milk and some salt and pepper. In a separate shallow dish mix the breadcrumbs with the parmesan cheese, Italian seasoning, garlic powder, chili powder, salt, and pepper.
4. Coat the chicken – dip each chicken cutlet into the egg then in the breadcrumb mixture, pressing the breading into the chicken as you coat it. Place the coated chicken onto the baking sheet in a single layer with none of them overlapping. Continue until you have coated all of the chicken. Spray each of the chicken cutlets with olive oil spray for extra crispiness.
5. Cook – place the coated chicken into the preheated oven and bake it for 17-20 minutes, turning it over halfway through the baking time. Cook until the internal temperature of the chicken reaches 165 degrees F. You can check this using a meat thermometer.
6. Serve – once the chicken is done, remove it from the oven and leave it on the pan to cool for a few minutes before serving it.

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Notes

• Use chicken breasts that are similar in size or you can buy chicken cutlets.
• For an extra crispy crust, spray the chicken cutlets with olive oil spray before you bake them.
• You can store these baked chicken cutlets after they have been cooked and cooled, in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven on a baking sheet at 350 degrees for a few minutes until warmed through or in the air fryer at 350 degrees for a few minutes.
• For even more flavor, you can marinate the chicken before you coat it and bake it. To do this, pound the chicken out into cutlets, then place it into a bowl with your favorite chicken marinade and marinate it for 30 minutes or even overnight. Then follow the rest of the recipe.