Why did my chicken cutlets turn out soggy instead of crispy?

Sogginess is usually caused by overcrowding the baking sheet. When cutlets are too close together, they steam rather than bake. Make sure to leave space between each piece and consider using a wire rack over your baking sheet for better air circulation. Also, ensure your oven is fully preheated before baking.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're naturally more flavorful and moist. Just be sure to pound them to an even thickness and adjust cooking time as needed - they might need a few extra minutes in the oven.

My breadcrumb coating falls off during cooking. How can I prevent this?

The key to a well-adhered coating is following the proper order: 1) Make sure chicken is dry before seasoning, 2) Dip thoroughly in egg wash, allowing excess to drip off, 3) Press firmly into breadcrumbs, and 4) Let the breaded cutlets rest for 5 minutes before baking. This rest period helps the coating set.

Can I prep these ahead of time and bake later?

Yes! You can bread the cutlets up to 24 hours ahead and store them covered in the refrigerator. Just place them on a plate with parchment paper between layers. When ready to cook, bring them to room temperature for about 15 minutes before baking for the most even results.

Baked Chicken Cutlets Recipe

Description

Crispy and juicy baked chicken cutlets that are easy to make and perfect as a main dish, salad topping, or meal prep. These cutlets are seasoned and coated with parmesan cheese and breadcrumbs, then baked to golden perfection.

Ingredients

Units Scale

Main Ingredients

- 1.5 lbs. boneless skinless chicken breast, butterflied
- Salt and black pepper to taste

Breading Mixture

- 1/2 cup Italian breadcrumbs (60g)
- 1/4 cup grated parmesan cheese (28g)

Other

2 eggs, beaten
Avocado or cooking oil spray

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Instructions

Preheat the oven and prepare the baking sheet. Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking oil to prevent sticking.
Prepare the chicken cutlets. Butterfly each chicken breast to create thinner cutlets and pound them to an even 1/2 inch thickness. Slice each butterflied breast in half to create 2 cutlets per chicken breast. Season all sides with salt and black pepper.
Prepare the breading and egg wash. In a shallow bowl, combine parmesan cheese and breadcrumbs. In another shallow bowl, beat eggs to create an egg wash.
Bread the chicken cutlets. Dip each piece of chicken into the beaten egg, ensuring both sides are coated. Then press each side of the chicken into the breadcrumb and parmesan mixture, making sure the coating sticks evenly.
Arrange and bake. Place the breaded chicken cutlets in a single layer on the prepared baking sheet without overlapping. If needed, bake in batches to avoid overcrowding. Lightly spray the top of the cutlets with avocado or olive oil spray to help them crisp up.
Cook the chicken. Bake the chicken cutlets in the preheated oven for 12 minutes. Remove the baking sheet from the oven, flip the cutlets over, and bake for another 2-3 minutes until golden and crispy.
Check for doneness. Use a meat thermometer to ensure the internal temperature of the chicken has reached 165°F. Remove from the oven.
Rest and serve. Allow the chicken cutlets to rest for a few minutes before serving. Serve them as a main dish with your favorite sides or use them as a topping for salads.

Notes

Butterflying chicken and tenderizing it ensures the chicken remains crispy and juicy. Do not skip this step.
Nutritional information is an estimate and may vary depending on substitutions or variations.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 1g
Sodium: 390mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 40g
Cholesterol: 120mg