How do I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days. These baked cutlets are also a great protein to batch prep in advance and add to any meal. Make a larger batch and store cutlets in the freezer for up to 3 months. To defrost, place in the fridge the night before and fully reheat before use.

Do I have to pound the chicken?

If you buy pre-cut chicken cutlets or slice the breasts thin enough, you may not need to pound the chicken. Pounding helps even out the thicker ends of the chicken to ensure they bake evenly without drying out the thinner ends.

Can I use other cuts of chicken?

Yes! You can use this bran flake breading recipe for chicken thighs, bone-in breast or tenderloins (hello healthy chicken tenders!). Baking time will vary depending on the cut but the chicken should reach an internal temperature of 165°F (74°C) when fully cooked.

Can I make this recipe in an air fryer?

Yes! However air frying may be best for small batches or reheating cutlets, depending on the size of your fryer. Start checking the doneness of the cutlets around at 16-18 minutes, adding 1-2 minutes at a time if needed, until the chicken reaches an internal temperature of 165°F (74°C).

Can I make this recipe with no egg?

To make this recipe without egg, you can to substitute it with a "flax egg". Ground flax mixed with water forms a gel that can act as a binder for coating the chicken. See how to make a flax egg here !

Can I make this recipe with no dairy?

Substitute the milk with a dairy-free alternative, like almond, soy or oat milk.

Healthy Baked Chicken Cutlets

Description

This recipe for Healthy Baked Chicken Cutlets should be a staple in every kitchen! Thin slices of chicken breast are breaded with a high-fiber bran flake coating and baked until super crispy. Delicious as a standalone meal or add-on protein for your favorite salads, pastas and more!

Ingredients

Scale

4 boneless skinless chicken breasts
6 cups bran flake cereal
1/2 cup fresh parsley, more for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs
2 tablespoons milk
cooking spray for baking

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Instructions

Preheat the oven to 400°F.
Prepare the chicken cutlets. Take one chicken breast and place it on a cutting board. With a sharp knife, “butterfly” the chicken by slicing it in half lengthwise to create two thin breast pieces. Place a piece of plastic wrap over each piece of chicken, then use a rolling pin or meat mallet to pound them to about 1/2-inch thickness. Season each side of the cutlet with a sprinkle of salt and pepper. Repeat with the remaining chicken.
Prepare the bran flake crumbs. In a food processor, pulse together the bran flake cereal, parsley, garlic powder, onion powder, paprika, salt and pepper until a coarse crumb forms. (Note – You could also add all ingredients to large freezer bag and pound them with mallet or rolling pin to achieve the same result!)
Set up a breading station. In a medium bowl, whisk together the eggs and milk until combined. Place the bowl on the left side of your work station. Transfer the bran crumbs to a large plate or bowl and place to the right of the egg mixture. Finally, prepare a baking sheet lined with parchment paper and a wire rack set on top. Place to the right side of the breading.
Bread the chicken cutlets. Working from left to right, dip each chicken cutlet into the egg mixture and shake off any excess. Next, lay the cutlet on top of the bran crumbs. Be sure to press the chicken into the crumbs so the coating sticks well. Transfer the cutlet to the wire rack, and repeat with the remaining pieces.
Bake the chicken cutlets. Spray each cutlet with cooking oil (try to spray under the wire rack too!), then place into the oven to bake for 20-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serve immediately topped with fresh parsley and your favorite healthy sides (e.g. steamed vegetables, quinoa etc.). Or enjoy on top of your favorite pasta, salad, or in a sandwich or wrap!

Notes

To Avoid A Soggy Coating: Spray the cutlets with a cooking spray vs. drizzling with oil for a more even distribution. Additionally, bake the cutlets on a wire rack and don’t overcrowd the pan to allow even airflow and cooking on all sides. Optional – Broil the cutlets for 1-2 minutes for extra crispiness and browning.

To Store Leftovers: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

To Reheat: Reheat cutlets under the broiler for a few minutes, or until hot throughout, to revive their crispy coating.

Prep Time: 30
Cook Time: 20
Category: Meat
Method: Oven
Cuisine: American