These Chicken Cutlets are SO good – plus, they're made on a sheet pan for easy cleanup. Serve them with lemon dill potatoes for a tasty meal!
Ingredients and substitutions
- Breadcrumbs – use panko breadcrumbs, gluten-free breadcrumbs or unsweetened corn flakes to bread the chicken.
- Grated parmesan cheese – nutritional yeast is a great dairy-free substitute for parmesan.
- Garlic powder – substitute for some fresh minced garlic instead.
- Paprika – chili powder or cayenne would be the best substitutes here.
- Chicken cutlets – you can also slice boneless skinless chicken breasts in half lengthwise.
- Flour – try using cornstarch or your favourite gluten-free flour like chickpea flour.
- Eggs – cornstarch or potato starch mixed with water will help coat the cutlets.
- Cooking spray – use any neutral cooking oil instead.
- Salt & pepper – to taste.
- Baby arugula – swap for another leafy green like spinach, kale or collard greens.
Lemon dill potatoes
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- Baby potatoes – you can use any kind of potato, just make sure it’s cut into small pieces.
- Olive oil – use any other neutral cooking oil like avocado or grapeseed oil.
- Lemon juice – freshly squeezed lemon juice is best but bottled lemon or lime juice will work in a pinch.
- Paprika – chili powder or cayenne would be the best substitutes here.
- Salt & pepper – to taste.
- Garlic – fresh minced garlic is best but garlic powder would also work.
- Fresh dill – tarragon and fennel provide a similar flavour or you can leave this off altogether.
How to make chicken cutlets
- Assemble your ingredients.
- Make the breadcrumb mixture.
- Coat and bread the cutlets.
- Season with salt and pepper.
- Bake for 15 minutes.
- Serve with lemon dill potatoes and dig in!
How to cut chicken breasts into cutlets
Chicken cutlets can be a bit more expensive than regular chicken breasts. Luckily, it’s super easy to turn chicken breasts into cutlets. Since this recipe calls for four chicken cutlets, you’d need a total of two boneless skinless chicken breasts. Try and find chicken breasts that are fairly thin already.
Take each breast and slice it in half lengthwise and voila! If the chicken breast is still pretty thick, stick the chicken in a Ziploc bag or in between two pieces of plastic wrap and pound it with a wooden pallet or even a pan to flatten it out some more. Now you’ve got chicken cutlets at a fraction of the price!
Frequently Asked Questions
A chicken cutlet is a thinly-sliced piece of boneless skinless chicken breast. You can buy pre-cut cutlets at the grocery store but they tend to be a bit pricier than regular breasts, so feel free to buy breasts and cut them lengthwise to make your own cutlets.
For this recipe, you only need to cook the chicken cutlets in the oven for 15 minutes or until they reach an internal temperature of 165° Fahrenheit. They make a great weeknight dinner idea since they’re ready so fast!
Coating the chicken cutlets in egg and the breadcrumb mixture will help lock in the juices and keep them nice and moist. You also want to make sure you don’t overcook them, so pull them out of the oven after 15 minutes, keeping in mind that the chicken will continue to cook for a bit after it’s removed from the heat.
Storing and reheating
These chicken cutlets and potatoes are great for meal prep and will last in the fridge for up to 5 days in airtight glass containers. When you’re ready to enjoy them again, I suggest reheating the chicken and potatoes in the oven so they stay nice and crispy. Sprinkle some water over top then stick them in the oven for 10 minutes at 350° Fahrenheit. You can technically microwave them, but you won’t get the same texture.
Freezing this recipe
You can freeze the chicken cutlets either raw or cooked for up to 3 months. I suggest storing them in an airtight glass container or a freezer-safe Ziploc bag. Defrost the chicken in the fridge overnight then bake the raw chicken cutlets following the recipe card instructions or reheat the cooked cutlets in the oven at 350° Fahrenheit for 10 minutes.
More juicy chicken recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these chicken cutlets into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Crispy + Juicy Chicken Cutlets {Oven Baked}
Ingredients
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 4 chicken cutlets
- 1 cup flour
- 2 eggs
- Cooking spray
- Salt & pepper, to taste
- 2 cups baby arugula, to serve on the side
Lemon dill potatoes
- 2 lb baby potatoes, cut in half about 4 cups
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
Instructions
- Preheat oven to 450 F. Add all ingredients under the Lemon dill potatoes heading except for the fresh dill to a 9×13 baking dish, tossing well to coat. Bake for 40 minutes or until fork tender. Remove from the oven and stir in the dill before serving.
- Meanwhile, mix breadcrumbs, parmesan cheese, garlic powder, onion powder and paprika together in a large bowl. Add flour to another medium-sized bowl, and whisk eggs together in another medium-sized bowl.
- Line a baking sheet with parchment paper, then dip each chicken cutlet in the bowl of flour, coating both sides. Once coated in flour, dip each cutlet in egg and then dip each cutlet in the breadcrumb mixture.
- Add each cutlet to the baking sheet, then spray with cooking spray and season with salt and pepper. Bake cutlets for 15 minutes or until internal temperature reaches 165 F.
- Serve chicken cutlets with lemon dill potatoes and a little bit of arugula on the side. You can serve a store bought salad dressing overtop of the arugula if desired, but I don't find it necessary. Enjoy!
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