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Looking for a crispy, golden, and flavorful chicken dinner that doesn’t require deep frying? These Crispy Baked Garlic Parmesan Chicken Cutlets are the answer. Juicy chicken breasts are coated in a Parmesan-panko crust, baked until crunchy, then topped with gooey mozzarella. This easy weeknight meal delivers comfort-food satisfaction with less oil and fuss.
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Whether you’re making dinner for the family, meal prepping for the week, or craving a healthier spin on fried chicken, this recipe will quickly become a favorite.
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Why You’ll Love This Recipe
- Crispy Without Frying: Thanks to panko breadcrumbs and Parmesan, you get a golden crust without the need for deep frying.
- Easy Ingredients: Uses pantry staples you probably already have.
- Healthier Alternative: Baked with just a drizzle of olive oil for lighter, guilt-free crunch.
- Family Favorite: A guaranteed hit with both kids and adults.
- Versatile: Works as a main dish, in sandwiches, or sliced over salads.
Ingredient Breakdown
Main Ingredients
- Chicken Breasts: Boneless, skinless cuts keep it lean and easy to cook.
- Panko Breadcrumbs: Extra crispy Japanese-style breadcrumbs.
- Parmesan Cheese: Adds nutty, salty flavor to the coating.
- Garlic Powder: Enhances the savory profile.
- Italian Herbs: A dried blend of oregano, basil, and thyme for Mediterranean flair.
- Eggs: Help the coating stick to the chicken.
- Mozzarella Cheese: Melts into a bubbly, gooey topping.
- Olive Oil: Helps crisp up the breading without frying.
Optional Garnish
- Fresh Parsley: Adds color and freshness to balance the richness.
Tips and Tricks
- Pound Chicken Evenly: If the chicken breasts are thick, lightly pound them to even thickness for faster, uniform cooking.
- Use Fresh Parmesan: Pre-grated cheese works, but freshly grated Parmesan gives a better melt and flavor.
- Crispier Crust: Place the cutlets on a wire rack set over the baking sheet to allow airflow under the chicken.
- Don’t Overcrowd the Pan: Space cutlets apart so they crisp instead of steam.
- Rest Before Serving: Let cutlets sit for 2–3 minutes before slicing to keep juices locked in.
Variations
- Spicy Kick: Add a pinch of cayenne or red pepper flakes to the breadcrumb mixture.
- Gluten-Free: Swap panko with gluten-free breadcrumbs.
- Keto-Friendly: Use crushed pork rinds instead of breadcrumbs.
- Cheese Lovers: Mix in shredded Asiago or Romano for a stronger cheese flavor.
- Chicken Tenders: Cut chicken into strips for homemade baked chicken tenders.
Pairing Suggestions
- Classic Sides: Garlic mashed potatoes, roasted vegetables, or a crisp Caesar salad.
- Lighter Option: Serve over zucchini noodles or with a fresh tomato-cucumber salad.
- Comfort Combo: Pair with pasta and marinara sauce for an easy chicken Parmesan dinner.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked cutlets (before adding mozzarella) for up to 2 months. Reheat from frozen at 375°F until warmed through.
- Reheating: For best results, reheat in the oven or air fryer to maintain crispiness. Avoid microwaving, as it softens the crust.
Common Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work perfectly and stay extra juicy.
Can I make these in the air fryer?
Absolutely. Cook at 375°F for 12–15 minutes, flipping halfway, until golden and cooked through.
Do I need to toast the breadcrumbs first?
Not necessary, but toasting them lightly in a skillet before coating gives an even deeper crunch.
What internal temperature should chicken reach?
Use a meat thermometer—chicken should be cooked to 165°F (74°C).
Can I prepare them ahead of time?
Yes. Bread the chicken up to 4 hours ahead, refrigerate, then bake just before serving.
Crispy Baked Garlic Parmesan Chicken Cutlets
Ingredients
Equipment
Method
- Heat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
- In a shallow dish, combine Parmesan, panko, garlic powder, Italian herbs, salt, and pepper.
- Beat eggs in a separate shallow bowl.
- Dip each chicken breast into the eggs, then press firmly into the breadcrumb mixture to coat evenly. Place on prepared baking sheet.
- Lightly drizzle cutlets with olive oil to help crisp the coating.
- Bake for 20–25 minutes, or until golden brown and cooked through (165°F internal temperature).
- Remove from oven, sprinkle mozzarella on each cutlet, then bake for another 5 minutes until melted and bubbly.
- Sprinkle with fresh parsley and serve immediately.
Notes
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