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There's something undeniably comforting about the aroma of chicken cooking in the oven, especially when it’s crispy and golden brown. I remember the first time I made crispy oven-baked chicken cutlets for my family. It was a cool autumn evening, and I was looking for a cozy meal that would not only satisfy everyone's hunger but also evoke a sense of warmth and love. As I plated the cutlets, I could see the anticipation in my children’s eyes, and when they took their first bite, their smiles said it all. This dish has since become a staple in our home, and I’m excited to share my recipe with you.

Crispy Oven-Baked Chicken Cutlets

Discover the joy of crispy oven-baked chicken cutlets, a delightful dish that has become a family favorite! With a golden-brown crust and juicy interior, this healthier alternative to fried chicken is perfect for any occasion. Simple yet flavorful, these cutlets are made with easy-to-find ingredients and can be customized to your taste. Enjoy them with fresh salad, roasted veggies, or creamy mashed potatoes for a satisfying meal everyone will love. Try the recipe now and make lasting memories at the dinner table!
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Ingredients
  

2 large boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

Olive oil spray or vegetable oil for drizzling

Fresh parsley or basil for garnish (optional)

Lemon wedges for serving

Instructions
 

Prep the Chicken: Begin by preheating your oven to 400°F (200°C). To ensure even cooking, place each chicken breast between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch. This will help the chicken stay tender and cook uniformly.

    Set Up Breading Stations: Prepare three shallow bowls for the breading process. In the first bowl, add the all-purpose flour and season it with salt and pepper. In the second bowl, whisk together the eggs and Dijon mustard until the mixture is smooth and well combined. In the third bowl, combine the breadcrumbs with garlic powder, onion powder, smoked paprika, dried oregano, additional salt, and black pepper.

      Bread the Chicken: Take one of the chicken breasts and carefully coat it in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess liquid to drip off. Finally, dredge the chicken in the seasoned breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well. Repeat this process with the second chicken breast.

        Arrange on a Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Place the breaded chicken cutlets on the prepared sheet, ensuring there is space between them for even cooking. For extra crunch, lightly spray or drizzle the cutlets with olive oil.

          Bake the Cutlets: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes. Remember to flip the cutlets halfway through the cooking time to achieve an evenly golden brown crust. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is crisp and golden.

            Garnish and Serve: Once the chicken cutlets are finished baking, remove them from the oven and let them rest for a couple of minutes. If desired, garnish with freshly chopped parsley or basil for a pop of color and flavor. Serve with lemon wedges on the side to add a zesty squeeze just before enjoying.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4