Crispy Baked Chicken Cutlets

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 ½ pounds Chicken Breasts (skinless, boneless, (about 4)

1 teaspoon Italian Seasoning

1 tablespoon Olive Oil (or avocado oil)

1 Large Egg

2 tablespoons Milk (any milk)

¾ Cup Panko bread crumbs (or italian style panko)

¼ Cup Fresh 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)

Directions

Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

To prepare the cutlets, pound each of the 1.5 pounds Chicken Breasts to an even 1/4 inch thickness.

Next, rub the chicken with 1 teaspoon Italian Seasoning, Sea salt and pepper, and 1 tablespoon Olive Oil. If time allows, marinate it for 1-2 hours. This will give you the most tender and moist chicken. (if time permits, prepare it ahead and marinate it overnight, but it is not necessary)

In a large bowl, whisk together the 1 Large Egg, 2 tablespoons Milk, a pinch of salt, and pepper.

In a shallow dish, combine the 1 teaspoon Garlic Powder, and ¾ Cup Panko bread crumbs with ¼ Cup Fresh Grated Parmesan Cheese and 1 teaspoon Smoked Paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat

Place the chicken onto the prepared baking sheet and spray with Avocado cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8 minutes more or until golden and cooked through.

Sprinkle with 1 tablespoon Fresh Chopped Parsley, and serve immediately.

Nutrition

• Calories: 327 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 168 mg
• Sodium: 400 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 42 g