Recipe: Baked Chicken Cutlets

Yesterday I was really craving chicken cutlet, but when I checked my pantry I noticed we had no oil! If my Grandmother knew about this I’d never hear the end of it. “Gabriella! *Gasp* You have no oil! How are you going to eat?! What kind of Puerto Rican has no oil in their house?” I’m sure she could go on and on, as if the world was ending.

Anyway, I’m starting to get off topic here. So yes, I had no oil and all I really wanted to eat for dinner was Chicken Cutlet, which requires frying in oil. Just my luck. Then I remembered, I had baked Chicken cutlet before and it had been a huge success with my Husband. So I searched through my cupboards until I found Mario Lopez‘s book “Extra Lean,” I happen to love this book by the way. Now the recipe differs slightly from the way my Grandmother taught me how to make Chicken cutlet, there is no Oregano or Adobo in this recipe, but surprisingly enough it tastes just as good; dare I say it, maybe even better!

This recipe is straight from his book.


Baked Chicken Cutlets

Serves: 4

4 thinly sliced chicken breast cutlets (3oz each)
1/2 cup of flour
1 egg, lightly beaten
1/2 cup seasoned bread crumbs. (I used Italian seasoned Breadcrumbs.)
1/4 cup grated Parmesan cheese. (I used shredded instead of grated.)
1/2 cup panko bread crumbs. (I never buy these, so I skipped this part.)
1 Tbsp Canola oil. (I skipped this part too…obviously.)
Salt and pepper
Cooking spray ( I used olive oil cooking spray. 🙂 )

  1. Preheat oven to 400°F
  2. Set up a breading station with 3 shallow bowls. Place flour in one bowl; whisk egg in a separate bowl; and in the final bowl, combine bread crumbs and Parmesan cheese.
  3. Season all three bowls with salt and pepper.
  4. Toss chicken in flour, shake off excess and transfer to egg, and then to bread crumb mixture.
  5. Brush a baking sheet with canola oil. (I use aluminium foil to line my baking pan and sprayed it with the olive oil cooking spray.)
  6. Place chicken on oiled baking sheet and spray with non stick spray. Place in oven and cook for 15 to 20 minutes, turning once until golden and crisp.


Baking instead of frying will save more than 150 calories per serving.

Nutritional Facts:

Total Calories: 388 kcal
Total Fat: 16 g
Saturated Fat: 2.5 g
Total Carbohydrate: 37 g
Protein: 27 g
Sodium: 804 mg
Fiber: 1 g

In the book, it says to pair the chicken with mixed greens and 1 cup of roasted butternut squash. I was in the mood for spaghetti, so that’s why you see it served with pasta. 😉

My girls loved the chicken and I served it with pasta for them as well. I made them a special kind of pasta, filled with loads of veggies! Don’t tell them though. 😉 I think it’s a great recipe for picky toddlers who wont eat their veggies. You can read about it here.

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