Crispy grilled chicken chops are basically the grown-up version of chicken nuggets. They are very tender and juicy on the inside and super crispy on the outside. They’re versatile, easy to make with a handful of pantry ingredients, and always a crowd-pleaser. If you like baked chicken cutlets recipe don’t miss this easy-to-make recipe!
What is Fried Chicken?
Baked Chicken Cutlets are thin breasts, mashed and breaded, and usually fried until crispy. They can be purchased easily, but are easy to prepare at home with boneless, skinless breasts. They’re mostly found on salads, pasta, or made into sandwiches at Italian-American restaurants.
How to cut?
To prepare chicken cutlets, cut chicken breasts in half crosswise and mash with a meat mallet to about 1/4 inch thick (we mashed it down to 1/2 inch).
How long it cost to bake?
At 400F, they should take no more than 15-20 minutes. However, it depends on the thickness of the meat. An easy way to be sure is to cook until it reaches an internal temperature of 165F when you check with a digital food thermometer.
Does it need to be flipped when baking?
We recommend cooking it on only one side for a nice browning, crisper top and slightly softer bottom crust.
Baked Chicken Cutlets Recipe — Ingredient:
- Chicken – You can buy chicken cutlets that are already fried directly from the store, or buy fresh chicken cutlets and cut them in half.
- Flour – All Purpose Flour
- Eggs – Use eggs to better adhere the crumbs to the chicken.
- Bread Crumbs – The perfect recipe for crispy chicken cutlets
- Milk and Lemon – This helps tenderize the meat and acts as a buttermilk marinade.
- Seasoning – A simple combination of garlic powder, chili powder and black
pepper for easy and delicious seasoning.
INSTRUCTION:
- Make bread seasoning. While these are delicious, you can add some seasoning to the marinade to further enhance the flavor.
- Use a meat thermometer to measure doneness. The safe internal temperature for cooked chicken is 165°F. Take the guesswork out of measuring doneness by investing in an instant-read thermometer.
- Pound the meat to an even thickness so you don’t end up with uneven cooking areas.
- Dredge well – using your hands or tongs, be sure to press evenly on the crumbs on all four sides to help it stick well and give a thicker coating.
- Don’t Overlap: Keep food in one layer without over-grinding, even cooking.
NOTES - You can use gluten-free bread crumbs if desired.
- Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat before serving.
