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+ servings
Two plates, each with a chicken cutlet, lemon dill potatoes and a side of arugula.
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5 from 2 votes

Crispy + Juicy Chicken Cutlets {Oven Baked}

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!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 652kcal

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 9x13 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!

Notes

Leftovers can be stored for up to 5 days in the fridge. I recommend sprinkling some water overtop and then reheating the chicken and potatoes again in a 350 F oven for 10 minutes as opposed to microwaving in order to get it crispy again. 
You can freeze the cooked chicken cutlets for up to 3 months.
You can freeze the raw chicken cutlets for up to 3 months as well then defrost in the fridge overnight before baking as per the instructions.

Nutrition

Calories: 652kcal | Carbohydrates: 87g | Protein: 43g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 889mg | Potassium: 1595mg | Fiber: 8g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 50mg | Calcium: 234mg | Iron: 6mg