Crispy oven baked chicken cutlets is one dish that my son love to have every weekend. The chicken cutlet cooking temp and time are key for an excellent result. I love to use 375 degrees Fahrenheit. Now the question is this. How long to bake breaded chicken cutlets at 375 degrees in oven? In this post, let’s touch on this and some tips to perfecting the recipe for chicken cutlets in the oven.
It takes 30 to 35 minutes to bake breaded chicken cutlets at 375 degrees in the oven, depending on the size and thickness of the cutlets.
For chicken cutlets, I like to use 375 degrees. Chicken tends to dry out quickly. Cooking at a lower temperature helps to avoid that. If a quicker meal is desired, the chicken could be cooked at 425 degrees for 10 minutes on each side. That is a total of 20 minutes of cooking time. Some people even like to cook the chicken cutlet at 450 degrees to get an extremely crispy texture. But, again, I find the chicken cutlet gets too dry. So I prefer to stick to 375 degrees.
There are many recipes for chicken cutlets baked in oven. However, I like to stick to this one easy chicken cutlets recipe. And here’s how to cook chicken cutlets in the oven.
I start off by preheating the oven to 375 degrees.
While the preheating is ongoing, I move on to marinating the chicken cutlet in seasonings. I usually use garlic powder, oregano, sea salt, and black pepper. I then let the chicken cutlet marinate in the fridge for at least 20 minutes.
Now it is time to get on to the breading. I crack an egg in a bowl and add one tablespoon of water. Then I beat the egg until everything is combined. In a separate bowl, I add flour. This can be any type of flour. Sometimes I use white flour or whole wheat flour. Other times I use gluten-free flours like coconut flour (which will add just a hint of coconut flavor to the chicken), cassava flour, and almond flour. I season the flour with the same seasonings I used to marinate the chicken cutlet. This just adds even more flavor. I grab one more bowl and add bread crumbs to this one. Sometimes I switch the bread crumbs out for crumbled cornflakes. I have also mixed the two before and that provides good results too.
The first bowl I dip the chicken cutlet in is the flour bowl. I make sure the chicken cutlet has an even but light coating. I shake off any extra flours that are not sticking before moving on.
Our next stop is the egg wash. An egg wash is used to make the flour and crumbs stick. I dip the flour-covered cutlets into the egg wash and wait a few seconds for the excess egg mixture to drip back into the bowl.
Finally, we dip the chicken cutlets into our crumbs, just like how we dipped them in the flour in the beginning. This last step is what makes them crispy.
I use a 9×13 baking pan to bake the chicken. A good tip is to line the pan with foil or parchment paper. That way, any juices and oil that are on the chicken cutlet will fall on the foil or parchment paper. It makes cleanup easier because I just throw away the mess and am left with a clean pan that just needs light washing instead of heavy scrubbing.
I drip a little oil on top of each cutlet before baking. Cooking spray can also be used. That makes the chicken even crunchier. Then I put everything in the oven for 30 to 35 minutes and when I take it out, my chicken cutlet is perfectly cooked.
Baking breaded chicken cutlets are super simple to do. The preparation only takes ten minutes. To make the preparation time this low, if I have bought frozen chicken, I let it defrost in the fridge the night before I want to cook it.
To get crispy chicken cutlets that favors like fried chicken, I use a metal cookie rack. I just place that on top of the baking sheet. When the chicken cutlet is baked on this, the heat can flow evenly across the chicken cutlet and extra moisture drips to the bottom of the pan, allowing the breading to get crispy. Traditionally baking the chicken cutlet will leave it soggy because it will be sitting in too much moisture to truly have a crunch.
Breaded baked chicken can be served with many things. Some sides for chicken cutlets will be broccoli and mashed potatoes, seasoned with garlic butter. Another way I like to have it is with pasta. Cutting the cutlets into cubes and sprinkling them on top of a salad works as well. Sometimes I even serve them with fries and ketchup and that makes my day.
I like to sprinkle some pasta sauce on top for more flavor. Sometimes, I also like to use tomato basil or marinara. These sauces goes great with chicken cutlets.