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!
Step 1 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.
Step 2 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.
Step 3 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.
Step 4 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.
Step 5 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!
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.