Crispy Baked Chicken Cutlets
Baked, not fried, on a wire rack so the underside crisps instead of steaming. The crust comes from low carb breadcrumbs and parmesan.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
- 2 large chicken breasts, halved horizontally into 4 cutlets
- ThinSlim 1 cup ThinSlim Foods Love-the-Taste Low Carb Breadcrumbs Plain
- 1/3 cup grated parmesan
- 1 tsp garlic powder
- 1 tsp dried parsley
- 2 eggs
- 2 tbsp olive oil
- Salt and black pepper
- Lemon wedges, to serve
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Method
- Heat the oven to 425F. Set a wire rack over a baking tray.
- Pat the cutlets dry and season both sides.
- Mix the breadcrumbs, parmesan, garlic powder, parsley, salt and pepper on a plate. Beat the eggs in a shallow bowl.
- Dip each cutlet in the egg, let the excess run off, then press it firmly into the crumb on both sides.
- Lay the cutlets on the rack and drizzle with the olive oil.
- Bake for 18 to 22 minutes, until the crust is deep gold and the chicken reaches 165F at the thickest point.
- Rest for 5 minutes, then serve with lemon.
Tips
Halving the breasts is the whole trick. A full thickness breast will not cook through before the crust goes too dark.
Press the crumb in, do not sprinkle it on. Crumb pressed into the egg stays put; crumb dropped on top falls off in the oven.
The rack matters. On a bare tray the underside sits in its own steam and never crisps.
Press the crumb in, do not sprinkle it on. Crumb pressed into the egg stays put; crumb dropped on top falls off in the oven.
The rack matters. On a bare tray the underside sits in its own steam and never crisps.