Crispy Baked Chicken Cutlets

40 mins
Serves 1
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Directions

  1. 1To marinade the chicken, add 3 tbsp olive oil, 3 tsp lemon juice, ½ tsp salt and ¼ tsp pepper to a large bowl. Mix well then add your chicken. Coat chicken in mixture and let sit for 15-30 minutes.
  2. 2To marinade the chicken, add 3 tbsp olive oil, 3 tsp lemon juice, ½ tsp salt and ¼ tsp pepper to a large bowl. Mix well then add your chicken. Coat chicken in mixture and let sit for 15-30 minutes.
  3. 3To marinade the chicken, add 3 tbsp olive oil, 3 tsp lemon juice, ½ tsp salt and ¼ tsp pepper to a large bowl. Mix well then add your chicken. Coat chicken in mixture and let sit for 15-30 minutes.
  4. 4To a large bowl add all of the breadcrumb ingredients, mix well and set aside.
  5. 5To a large bowl add all of the breadcrumb ingredients, mix well and set aside.
  6. 6To a large bowl add all of the breadcrumb ingredients, mix well and set aside.
  7. 7To a medium sized bowl add the Greek yogurt, salt, pepper and milk. Mix well and set aside.
  8. 8To a medium sized bowl add the Greek yogurt, salt, pepper and milk. Mix well and set aside.
  9. 9To a medium sized bowl add the Greek yogurt, salt, pepper and milk. Mix well and set aside.
  10. 10Line baking dish with parchment paper and, if you have one, place a baking rack on top of it.
  11. 11Line baking dish with parchment paper and, if you have one, place a baking rack on top of it.
  12. 12Line baking dish with parchment paper and, if you have one, place a baking rack on top of it.
  13. 13Lightly coat each cutlet in the yogurt mix, then press both sides into the breadcrumb mixture and onto the baking sheet.
  14. 14Lightly coat each cutlet in the yogurt mix, then press both sides into the breadcrumb mixture and onto the baking sheet.
  15. 15Lightly coat each cutlet in the yogurt mix, then press both sides into the breadcrumb mixture and onto the baking sheet.
  16. 16Bake for 18 minutes, flipping the cutlet half way through. Chicken should have an internal temperature of 165F.
  17. 17Bake for 18 minutes, flipping the cutlet half way through. Chicken should have an internal temperature of 165F.
  18. 18Bake for 18 minutes, flipping the cutlet half way through. Chicken should have an internal temperature of 165F.

Ingredients

  • 1.25 lb thinly sliced chicken cutlets
  • 1.25 lb thinly sliced chicken cutlets
  • 1.25 lb thinly sliced chicken cutlets
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tsp lemon juice
  • 3 tsp lemon juice
  • 3 tsp lemon juice
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 1.25 cup panko breadcrumbs
  • 1.25 cup panko breadcrumbs
  • 1.25 cup panko breadcrumbs
  • 0.5 cup grated parmigiano reggiano
  • 0.5 cup grated parmigiano reggiano
  • 0.5 cup grated parmigiano reggiano
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 2 tbsp dried parsley
  • 2 tbsp dried parsley
  • 2 tbsp dried parsley
  • 1.25 cup Non-Fat plain Greek yogurt
  • 1.25 cup Non-Fat plain Greek yogurt
  • 1.25 cup Non-Fat plain Greek yogurt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 olive oil spray
  • 1 olive oil spray
  • 1 olive oil spray

Equipment

large bowlbaking sheetbaking rackparchment papermedium sized bowl
Crispy Baked Chicken Cutlets | Clip Recipe