The CRISPIEST, Low-Maintenance Chicken Cutlets

Perfectly golden, easily adaptable to any diet, and guaranteed to please everyone at the table.

Health is about more than just eating well—it’s about finding joy in the small steps that improve your life. These no-mess, no-fail chicken cutlets are guaranteed to bring smiles to the table.

Everyone loves chicken cutlets, and this recipe is as adaptable as it is delicious. Unlike traditional cutlets, there’s no frying in a ton of oil. Instead, you can use a healthier fat—like avocado oil, beef tallow, or melted ghee. It’s a small, sustainable change that keeps this family favorite on the table while making it just a little better for you.

Customize the breadcrumbs to suit your needs—regular, gluten-free, or low-carb—and they’ll all work beautifully. I always make two versions, and it’s honestly just as simple as making one.

Ingredients:

For the chicken:

• 4-6 chicken cutlets (about 1.5 lbs)

• 2 large eggs

• 1 tablespoon chopped fresh parsley

• ½ teaspoon sea salt, or to taste

• ½ teaspoon freshly cracked black pepper

• ½ teaspoon garlic powder

For the breading:

• 2 cups breadcrumbs of choice (pork panko, gluten-free, or traditional)

• ⅓ cup grated Parmesan cheese

• 1 tablespoon chopped fresh parsley

• 1 teaspoon sea salt, or to taste

• ½ teaspoon freshly cracked black pepper

• ½ teaspoon garlic powder

For baking:

• 2-3 tablespoons fat of choice per cutlet (beef tallow, avocado oil, melted ghee, etc.) – just make sure it has a high smoke point! I know it seems like a lot, but it doesn't get absorbed - Trust!

Instructions:

1. Get the Chicken Ready:
   Whisk together the eggs, parsley, salt, pepper, and garlic powder in a bowl or shallow dish. Add the chicken cutlets and make sure they’re evenly coated in the egg mixture. Let them hang out while the oven preheats, and you prep the breading.

2. Preheat and Prep:
   Preheat your oven to 425°F and line a sheet pan (or two) with parchment paper.

3. Season the Crumbs:
   In another dish, mix your breadcrumbs with Parmesan cheese, parsley, salt, pepper, and garlic powder. It’s imperative to season the breadcrumbs - don’t skip this step!

4. Coat the Chicken:
   One by one, take the chicken out of the egg mixture, let the excess drip off, and coat it thoroughly in the seasoned breadcrumbs. Press gently to make sure the coating sticks. Set aside until ready to transfer all your cutlets to the oiled tray. You don’t want them to sit in oil for too long before going into the oven.

5. Bake It Up:
   Drizzle your chosen fat on a parchment-lined sheet pan. Lay the breaded chicken cutlets on top, and drizzle with another layer of fat. Bake for 20 minutes, flip them over, and bake for another 15-20 minutes, or until they’re golden brown and crispy.

6. Serve:
   Blot off any excess fat, sprinkle with a little sea salt (optional), and serve immediately. Or, cool them down and store until needed.

---

Why I Love This Recipe

• Adaptable to any diet or lifestyle.

• Easy to make in large batches with minimal effort.

• Leftovers taste just as good (if not better).

• A crowd-pleaser for any meal.

• Serve as-is, or dress them up:

  • Tomato sauce and cheese for chicken parm.

  • Lemon, capers, and anchovy (just like my mom made them).

  • Slice them up and serve with BBQ sauce or any dip—way better than chicken nuggets for the kids!

Whether you’re dealing with picky eaters, prepping meals for the week, or aiming to eat a little cleaner, this recipe has you covered.

Let me know how you make these your own—tag me on Instagram at @GoodCleanKitchen or reply to this email with your tweaks and tips.

Until next time,
Julia