I grew up on shake-n-bake chicken. I lovingly call it Northern Fried Chicken. This dish is my version of "fried chicken". Chicken cutlets - instead of bone-in chicken parts - make it a #20minutedinner.
If I have some grated or shredded parmesan cheese, I'll add that to the breadcrumb mixture. If you only have plain bread crumbs - no problem - add some dried Italian seasoning to the bread crumbs.
You can use chicken breast tenderloins for this dish to make your own homemade (and healthier) chicken tenders. You are never too old for chicken tenders dipped in honey mustard or BBQ sauce!
Yield: 6
Easy Oven "Fried" Chicken Cutlets (or Tenders)
Ingredients
- 6 chicken breasts cutlets
- 1 1/2 cup Italian seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 teaspoon ground paprika
- 1⁄3 cup mayonnaise
Instructions
- Preheat the oven to 400°F. In a large shallow bowl combine the breadcrumbs, garlic powder, salt, pepper, and paprika. Set aside.
- Place the chicken breast cutlets between two pieces of plastic wrap on a cutting board, and gently pound to even thickness (about 3/8 of an inch) with a meat tenderizer.
- Brush both sides of the cutlets with mayonnaise to evenly coat. Then coat each with breadcrumb mixture and place on a baking sheet sprayed with cooking spray.
- Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy.