Crispy Baked Chicken Cutlets

Ingredients

• 1½ pounds boneless, skinless chicken breasts (about 4)
• 1 teaspoon Italian seasoning
• 1 tablespoon olive or avocado oil
• 1 large egg
• 2 tablespoons milk (any)
• ¾ cup panko breadcrumbs (plain or Italian-style)
• ¼ cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Sea salt and pepper, to taste
• Avocado cooking oil spray
• 1 tablespoon fresh chopped parsley, to garnish

Instructions

1. Preheat — Oven to 400°F. Line a rimmed baking sheet with parchment.
2. Pound the chicken — Pound each breast to an even ¼" thickness.
3. Season — Rub the chicken with Italian seasoning, salt, pepper, and olive oil. If time allows, marinate 1–2 hours (or overnight) for the most tender, moist result.
4. Egg wash — Whisk the egg, milk, and a pinch of salt and pepper together in a bowl.
5. Breading — In a shallow dish, combine panko, Parmesan, garlic powder, and smoked paprika.
6. Coat — Dip each cutlet in the egg wash, then dredge in the panko mixture, pressing lightly to coat.
7. Bake — Place on the sheet, spray with avocado oil, and bake 15 minutes. Flip and bake 5–8 minutes more, until golden and cooked through (165°F internal).
8. Finish — Sprinkle with parsley and serve immediately.

Notes

• Serving size — One full breast per serving, sliced into 2–3 pieces.
• Shortcut seasoning — Use Italian-seasoned panko and skip the Italian seasoning on the chicken.

Nutrition (per serving)

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