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Looking for a delicious and easy weeknight meal prep option? Look no further than this healthy chicken cutlet recipe! Chicken cutlets are traditionally fried in inches of oil however this recipe is a lighter take on chicken cutlets. Breaded in a mixture of grated parmesan and gluten free breadcrumbs, and baked to perfection. Tenderizing the chicken before baking ensures the chicken will remain juicy and tender after it is cooked. Even the most finicky eaters will love this chicken! Serve with pasta or potatoes and a squeeze of lemon.
If you have been following my posts you know I love to meal prep on Sunday’s. More often than not my meals contain chicken. I try to switch up my recipes each week to avoid chicken fatigue. This gluten free & baked chicken cutlet recipe is officially in the regular meal prep rotation in my house. My husband can be picky when it comes to chicken recipes, so when he says he likes a chicken recipe I know I have hit a home run.
FILLETING CHICKEN BREASTS
The secret to any chicken recipe is in how you tenderize the chicken. Some chicken recipes are tenderized by marinating, however this chicken recipe calls for you to fillet & tenderize the chicken breasts using a meat tenderizer. This will make the chicken even in size and allow you to cook at a higher temperature for a shorter amount of time which will sear in all of the juices, creating a delicious crust and tender chicken.
- Start by trimming any fat off the chicken breast.
- Next, slice the chicken horizontally until you have 2 thinner chicken breasts. (See above picture for reference. Note, I am not a professional and you should not mirror my fingers. Proper cutting of a chicken breast means you curl your fingertips under, or hold the chicken in place with the palm of your hand).
TENDERIZING CHICKEN BREASTS
After the chicken has been sliced into even fillets, it is time to tenderize.
- Start by cutting a 3-foot long piece of saran wrap. Place the saran wrap on the kitchen counter.
- Place the chicken breasts on one-half of the saran wrap. Fold the saran wrap over to cover the rest of the chicken.
- Using a meat tenderizer, begin pounding the chicken until all fillets are about 1/4 inch thick (see above photo).
BREADING INGREDIENTS
- Breadcrumbs: Use 1/2 cup gluten free breadcrumbs. I used Aleia’s Gluten Free Italian seasoned bread crumbs. If using plain bread crumbs or panko bread crumbs I suggest increasing the amount of Italian seasoning used.
- Parmesan: Use 1/2 cup grated parmesan cheese. I recommend buying the real grated parmesan found in the refrigerated aisle. Parmigiano-Reggiano will work as well, but note that the Reggiano will add a bit of a pungent smell and flavor. I advise against using Kraft grated parmesan found on the shelf in the pasta aisle. Regular Kraft parmesan in the shaker bottle is not flavorful or fresh and will not deliver the correct flavor in this recipe. Fresh grated parmesan adds a delicious salty flavor to this chicken.
- Salt: Bread crumbs tend to be bland, so I suggest adding 1 tsp of salt to the breading mixture to bring out the natural flavors of the herbs and parmesan.
- Garlic Powder: Need I say more?! Garlic is essential to Italian cooking and adding garlic to this recipe will make your kitchen smell like heaven.
- Smoked Paprika: Adds a great smoky flavor and enhances the color of the chicken.
- Italian Seasoning: Use 1/4 teaspoon of Italian seasoning if your bread crumbs are already seasoned. If your bread crumbs are unseasoned, I recommend adding 1/2 teaspoon – 1 teaspoon of seasoning.
BREADING CHICKEN BREASTS (see photos above):
- Combine breading ingredients in a shallow dish.
- Add 2 eggs to a separate shallow dish and whisk to combine.
- Using a fork, dredge each chicken breast through egg to coat both sides.
- Next dredge chicken through breading mixture and ensure both sides are coated. If needed, use fork to scoop breading on chicken and cover.
- Place chicken on well-oiled baking sheet.
- Repeat until all chicken has been dredged.
NOTE:
It is important to make sure the baking sheet used to cook the chicken is completely coated in olive oil. The oil will help to keep the breading from sticking to the pan. If there is not enough oil on the pan the breading may stick to the pan and pull away from the chicken when you try to flip halfway through cooking.
Serve with pasta and red sauce or potatoes, your favorite green vegetable, and a squeeze of lemon. Chicken will store in refrigerator for up to 4 days. Enjoy!
Baked Parmesan Chicken Cutlets (gluten free)
Ingredients
- 2 large boneless skinless chicken breasts (around 1 – 1.25 lbs)
- 2 eggs
- 1/2 cup gluten free Italian bread crumbs (see notes)
- 1/2 cup fresh grated parmesan
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Italian seasoning (see notes)
- 3 tablespoons olive oil
- 1 lemon wedges (for serving)
Instructions
- Preheat oven to 425.
- Grease a baking sheet with 2 tablespoons of olive oil, coating the entire surface. Use more olive oil if needed.
- Prep the chicken: 1. Trim any fat2. Fillet chicken breasts: Slice each chicken breast horizontally to create 4 thinner, equal sized chicken breast (see post above for instructions).3. Tenderize chicken breasts: Cover counter top in saran wrap. Place chicken on saran wrap. Cover chicken with another piece of saran wrap. Pound chicken using tenderizer until each filleted chicken breast is 1/4 inch thick.
- Combine breading ingredients in a shallow dish (bread crumbs, parmesan, salt, smoked paprika, garlic powder, Italian Seasoning) and mix until combined.
- Add 2 eggs to another shallow baking dish and whisk until combined.
- Using a fork, dredge each chicken breast fillet through the egg mixture, coating each side.
- Next, dredge chicken through breading mixture, coating all sides. If needed, use fork to add more breading. Place breaded chicken breasts on well-oiled baking sheet. Repeat until all chicken breasts are breaded.
- Drizzle another tablespoon of olive oil evenly on top of the chicken breasts. This will ensure breading does not stick to pan when flipped.
- Bake at 425 for 8 minutes.
- After 8 minutes, remove chicken from oven and gently flip each chicken breast fillet using tongs. It is important to ensure pan is properly oiled to ensure breading does not stick.
- Once chicken has been flipped, place back in the oven for another 10 minutes.
- Remove chicken. Allow to cool for 10-15 minutes before serving. This will allow the cheese to harden which will lessen chances of the breading sticking to the pan.
- Serve with pasta or potatoes and a lemon wedge. Enjoy!
Notes
I love to eat this chicken dish with pasta and read sauce, or a delicious lemon sauce. This also pairs well with roasted potatoes and your favorite green vegetable such as asparagus. Chicken will store in refrigerator for up to 4 days. Enjoy!
