Baked Garlic Parmesan Chicken Cutlets

INGREDIENTS:

For the Chicken:

4 boneless, skinless chicken breasts (or chicken cutlets)

1 cup breadcrumbs (Italian-seasoned or plain)

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

½ tsp paprika (optional, for a smoky flavor)

Salt and pepper, to taste

½ cup all-purpose flour

2 large eggs, beaten

For the Coating:

¼ cup melted butter (or olive oil)

2 tbsp fresh parsley, chopped (for garnish)

DIRECTIONS:

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Coating

In a shallow bowl, mix the breadcrumbs, Parmesan cheese, minced garlic, oregano, basil, paprika, salt, and pepper.

Place the flour in a separate shallow bowl and the beaten eggs in another.

Step 3: Coat the Chicken

Pat the chicken breasts dry with paper towels. If they’re thick, slice them horizontally to create thinner cutlets.

Dredge each chicken cutlet in the flour, shaking off any excess.

Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.

Press the chicken into the breadcrumb mixture, making sure it’s evenly coated on both sides.

Step 4: Bake to Perfection

Place the coated chicken cutlets on the prepared baking sheet.

Drizzle the melted butter or olive oil over the top of each cutlet for extra crispiness.

Bake for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Step 5: Garnish and Serve

Remove the chicken from the oven and let it rest for 5 minutes.

Sprinkle with fresh parsley for a pop of color and freshness.

Serve warm with your favorite sides, such as pasta, mashed potatoes, or a crisp green salad.