Description
Discover how to make delicious no egg chicken cutlets with this step-by-step guide. Easy to bake and packed with the best flavor, perfect for any meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1/2 cup milk (dairy or dairy-free)
- 1 cup Panko breadcrumbs (or regular breadcrumbs)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt, plus more for seasoning
- 1/4 tsp black pepper, plus more for seasoning
- 1–2 tbsp olive oil or cooking spray
Instructions
- 1. Prep the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Place each piece between plastic wrap and pound to an even 1/2-inch thickness. Pat dry with paper towels.
- 2. Set Up Breading Stations: In three shallow dishes, set up your stations: 1) flour with a pinch of salt/pepper, 2) milk, 3) breadcrumbs, Parmesan (if using), garlic powder, onion powder, paprika, salt, and pepper, mixed well.
- 3. Coat the Cutlets: Preheat oven to 400°F (200°C). Lightly grease a baking sheet. Dredge each cutlet in flour, then dip in milk, then press firmly into the breadcrumb mixture to coat thoroughly. Place on the baking sheet.
- 4. Bake to Perfection: Drizzle or spray the tops of the breaded cutlets with olive oil. Bake for 18-22 minutes, flipping halfway, until golden brown, crispy, and cooked through (internal temperature 165°F/74°C). Let rest briefly before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins