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Crispy Baked Garlic Parmesan Chicken Cutlets
Caroline

Crispy Baked Garlic Parmesan Chicken Cutlets

Golden, cheesy, and perfectly crisp, these baked garlic Parmesan chicken cutlets are a lighter alternative to fried cutlets while still delivering big flavor and crunch. Topped with melted mozzarella, they make an easy, family-friendly dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cutlets
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tsp garlic powder
  • 1 tsp dried Italian herbs (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • Fresh parsley, chopped (optional, for garnish)

Equipment

  • baking sheet
  • Parchment paper or nonstick spray
  • Two shallow bowls for coating and egg wash
  • Grater for Parmesan
  • measuring cups and spoons
  • oven

Method
 

  1. Heat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
  2. In a shallow dish, combine Parmesan, panko, garlic powder, Italian herbs, salt, and pepper.
  3. Beat eggs in a separate shallow bowl.
  4. Dip each chicken breast into the eggs, then press firmly into the breadcrumb mixture to coat evenly. Place on prepared baking sheet.
  5. Lightly drizzle cutlets with olive oil to help crisp the coating.
  6. Bake for 20–25 minutes, or until golden brown and cooked through (165°F internal temperature).
  7. Remove from oven, sprinkle mozzarella on each cutlet, then bake for another 5 minutes until melted and bubbly.
  8. Sprinkle with fresh parsley and serve immediately.

Notes

If using thicker chicken breasts, slice them horizontally or pound thin for even cooking. Add more seasoning to the coating mix to suit your taste. Serve leftovers cold, sliced over salads, for a next-day lunch option.