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There’s something inherently comforting about the satisfying crunch of a perfectly cooked chicken cutlet. It’s a dish that conjures up memories of family gatherings, where the kitchen fills with an irresistible aroma of spices and breadcrumbs wafting through the air. Growing up, my mom would whip up her famous chicken cutlets, and I remember the anticipation that would build as I eagerly awaited dinner. The golden-brown cutlets, with their crispy exterior and juicy interior, were not just a meal; they were a warm embrace on a plate.

Crispy Oven-Baked Chicken Cutlets

Dive into the comforting world of Crispy Oven-Baked Chicken Cutlets with this delightful recipe that perfectly marries nostalgia and flavor. Experience the satisfying crunch of golden-brown cutlets that are juicy on the inside, ideal for family dinners or meal prep. This versatile dish can be paired with salads, sandwiches, or pasta. Easy to make, it’s a meal that not only pleases the palate but also creates cherished memories around 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: Preheat your oven to 400°F (200°C). Place the chicken breasts between two sheets of plastic wrap or wax paper and gently pound them to an even thickness (about ½ inch). This helps them cook evenly and stay tender.

    Set Up Breading Stations: In three shallow bowls, set up your breading stations. In the first bowl, add the all-purpose flour seasoned with salt and pepper. In the second bowl, whisk together the eggs and Dijon mustard until smooth. In the third bowl, combine the breadcrumbs, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper.

      Bread the Chicken: Take each chicken breast and coat it first in the flour, shaking off the excess. Next, dip it into the egg mixture, allowing the excess to drip off, and then finally coat it with the seasoned breadcrumbs, pressing gently to adhere.

        Arrange on a Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Place the breaded chicken cutlets onto the sheet, spaced apart. For extra crispiness, lightly spray or drizzle them with olive oil.

          Bake the Cutlets: Bake in the preheated oven for 20-25 minutes, flipping halfway through the cooking time, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

            Garnish and Serve: Once done, remove the chicken from the oven and let it sit for a couple of minutes. Garnish with fresh parsley or basil if desired, and serve with lemon wedges on the side for a zesty finish.

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