Check out all of my tips on Prepping and Storing Chicken for Easier Dinners. But, I always have raw boneless skinless chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Chicken Breasts boneless, skinless (about 3 breasts or 6 thin cutlets) – You can usually find thin chicken cutlets in the store.I like fresh ground, but pre-ground is fine too. Ground Black Pepper – You can use fine or coarse ground black pepper.Salt – I used kosher salt, but any salt will work.You can also use dried parsley, chives, oregano, or basil. You can substitute other fresh herbs, such as cilantro, dill, basil, or oregano. Fresh Italian Parsley – This is mostly for color.Or you can substitute dried Italian seasoning or dried basil. Dried Oregano – You can use fresh oregano as well.You can of course leave this extra flavor out. The key is bringing in another flavor element. If you don’t have garlic powder, you can substitute onion powder, paprika, chili powder, or even dried powder mustard. Garlic Powder – I prefer powder over fresh as it mixed in better with the breadcrumbs.You can also make your own breadcrumbs by toasting up bread and then pulsing it in a food processor. You can use regular or panko bread crumbs. Italian bread crumbs will work fine, just reduce or eliminate the herbs you add to them. Breadcrumbs, unseasoned – I used regular plain breadcrumbs and then season them myself.I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. This commission is what helps me keep this blog afloat :). Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. And you don’t need to fry chicken cutlets to get great flavor, you can bake them!ĭo you meal plan your dinners? It makes weeknights so much easier! Check out my Meal Planning Theme Night Recipes and then add this one to your International Wednesdays meal planning calendar! Or how about freezing them before baking and whipping them out for a Freezer Friday! Marinating chicken in garlic and herbs, rubbing seasonings on it, or breading it, are all great ways to infuse chicken with flavor. So, it’s important to season chicken and then lock in the juices when cooking it. And if not cooked properly, it can get dry and rubbery. Now admittedly, chicken is relatively bland in flavor on it’s own. Remember to always check the internal temperature of your chicken to ensure to reaches 165 F degrees. You can sear them in a hot pan or skillet for about 4 minutes on each side and have it ready to go! Or bake it in the oven like I did in this recipe for 15-35 (depending on the oven temperature). That means, they cook up relatively fast vs. Cutlets are thinly sliced Chicken breasts. Chicken, especially white meat, is very lean, so it’s a great way to add protein to meals without a large amount of calories or fat.Ĭhicken is quick-cooking when cut thin or in small pieces. Just look at the number of chicken recipes on this blog!ĭuring my studies for my Certification in Nutrition and Healthy Living, I really understood the need for complete protein in our daily food intake. My love of chicken for healthy and easy dinner is definitely no secret.
The breading is only a 2-step process and then they go in the oven to bake for a no-fuss dinner!Įat with a salad, pasta, rice, or on a sandwich! Prepped Chicken for Busy Weeknights These Baked Crispy Italian Chicken Cutlets are fantastic! They have the comforting taste and crunch of fried chicken cutlets, but are easier to make and better for you! The outside is salty and crunchy, while the chicken inside is moist and juicy. And it’s healthier because it’s baked, not fried! This recipe for Baked Italian Chicken Cutlets is so flavorful and easy for a weeknight dinner.
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