Crispy Baked Chicken Cutlets

You can never have too many main course recipes, so give Crispy Baked Chicken Cutlets a try. This recipe makes 8 servings with 235 calories, 29g of protein, and 8g of fat each. For $1.43 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 11828 people found this recipe to be scrumptious and satisfying. If you have salt and pepper, dijon mustard, fresh thyme leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by A Spicy Perspective. With a spoonacular score of 77%, this dish is solid. Similar recipes are Crispy Chicken Cutlets, Quick Crispy Chicken Cutlets, and Crispy Chicken Cutlets with Creamy Romaine Salad.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 lbs. chicken cutlets (usually 8 cutlets)

1 Tb. dijon mustard

1 Tb. fresh thyme leaves, (1 tsp. dried thyme)

1/3 cup light mayonnaise

1 1/2 cups panko bread crumbs

3/4 cup shredded parmesan cheese

Salt and pepper

Equipment:

baking sheet

bowl

aluminum foil

oven

broiler

Cooking instruction summary:

Move one oven rack to a low position. Preheat the oven to 400 degrees F and line and baking sheet with foil. Spray the foil liberally with non-stick cooking spray and set aside.Set out two medium bowls. In one bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the other bowl, mix the panko, parmesan cheese and thyme.Place the chicken cutlets in the mayo mixture and toss to coat. Then one at a time, press each cutlet into the panko mixture on both sides to coat. Lay on the baking sheet.Bake in the lower part of the oven for 15 minutes. (Cooking low in the oven helps the bottoms to crisp up.)If the tops haven't browned, move the baking sheet to a higher rack and turn on the broiler on for 1 minute. Watch to make sure they don't burn. Serve warm. 

 

Step by step:


1. Move one oven rack to a low position. Preheat the oven to 400 degrees F and line and baking sheet with foil. Spray the foil liberally with non-stick cooking spray and set aside.Set out two medium bowls. In one bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the other bowl, mix the panko, parmesan cheese and thyme.

2. Place the chicken cutlets in the mayo mixture and toss to coat. Then one at a time, press each cutlet into the panko mixture on both sides to coat. Lay on the baking sheet.

3. Bake in the lower part of the oven for 15 minutes. (Cooking low in the oven helps the bottoms to crisp up.)If the tops haven't browned, move the baking sheet to a higher rack and turn on the broiler on for 1 minute. Watch to make sure they don't burn.

4. Serve warm. 


Nutrition Information:

Quickview
234k Calories
29g Protein
8g Total Fat
9g Carbs
11% Health Score
Limit These
Calories
234k
12%

Fat
8g
12%

  Saturated Fat
2g
17%

Carbohydrates
9g
3%

  Sugar
1g
1%

Cholesterol
80mg
27%

Sodium
648mg
28%

Get Enough Of These
Protein
29g
58%

Vitamin B3
12mg
63%

Selenium
42µg
60%

Vitamin B6
0.88mg
44%

Phosphorus
326mg
33%

Vitamin B5
1mg
17%

Calcium
142mg
14%

Potassium
461mg
13%

Vitamin B1
0.19mg
13%

Vitamin B2
0.19mg
11%

Magnesium
40mg
10%

Zinc
1mg
7%

Manganese
0.15mg
7%

Iron
1mg
7%

Vitamin B12
0.38µg
6%

Vitamin K
6µg
6%

Folate
18µg
5%

Copper
0.07mg
4%

Vitamin C
2mg
3%

Vitamin A
156IU
3%

Vitamin E
0.46mg
3%

Fiber
0.69g
3%

Vitamin D
0.16µg
1%

covered percent of daily need
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