Healthy Baked Chicken Cutlets

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This recipe for Healthy Baked Chicken Cutlets should be a staple in every kitchen! Thin slices of chicken breast are breaded with a high-fiber bran flake coating and baked until super crispy. Delicious as a standalone meal or add-on protein for your favorite salads, pastas and more!

golden brown breaded baked chicken cutlet on a wire rack and baking sheet

If you are looking for a tasty and nutritious protein option to have in your back pocket, let it be this Healthy Baked Chicken Cutlets recipe. These crispy, juicy cutlets are delicious on their own or perfect for adding to salads, wraps, pastas and more! Keeping a batch stashed in my freezer is my secret weapon for super easy meal prep!

What Makes Baked Chicken Cutlets Healthy?

Rather than regular cornflakes, these cutlets are breaded with high-fiber wholegrain bran flake cereal. Bran flakes provide the same crispy texture when used as a breading, but with added fiber, vitamins and minerals!
Oven-baked cutlets are a lower fat heart-healthy alternative to fried cutlets. Using a cooking spray is perfect for this recipe as we can coat the cutlets in a light layer of oil for crispy cutlets without going overboard.

Healthy Baked Chicken Cutlet Ingredients

overhead shot of labelled ingredients on a counter top

For a printable version of the recipe with full instructions and ingredient amounts, check out the recipe card below!

Chicken Breast. We will be thinly slicing and pounding out boneless skinless chicken breasts to make cutlets. To save time, you can find pre-cut chicken cutlets at most stores, but making them yourself is usually more cost effective.
Eggs & Milk. To bind the coating to the chicken.
Bran Flake Cereal. The base of our healthier crumb coating. Read more about what makes this recipe healthy here!
Seasonings and Spices. Fresh parsley, paprika, garlic & onion powder, black pepper and salt.
Cooking Spray. Evenly coats the chicken for super crispy cutlets without frying.

Helpful Equipment

Meat Mallet or Rolling Pin. Pounding the chicken after slicing ensure thin cutlets that will bake up evenly.
Wire Rack. Placing a wire rack on top of your baking sheet helps get airflow underneath the chicken for crispy coating all around.

How To Make Baked Chicken Cutlets – Step By Step Instructions

1. Prepare The Chicken Cutlets:

flattened chicken breast on a white counter beside a wooden rolling pin

Slice. Lay one chicken breast flat on a cutting board. With a sharp knife, slice the breast in half lengthwise to create two thin cutlets.
Flatten. Place a piece of plastic wrap over each cutlet and pound with a rolling pin or meat mallet until they are about 1/2 inch thick. If using pre-cut chicken cutlets, skip these first two steps!
Season. Sprinkle both sides of the chicken with salt and pepper.

2. Prepare The Bran Flake Breading:

overhead shot of breading ingredients in a food processor

overhead shot of the breading in a food processor after pulsing

Add the bran flake cereal, parsley, garlic powder, onion powder, paprika, salt and pepper into a food processor.
Pulse until a coarse crumb forms. I like to have some small flakes of cereal still present rather than a totally uniform crumb for some added texture.

Note: if you don’t have a food processor, add all the ingredients to a large freezer bag and crush with a mallet or rolling pin !

3. Bread The Chicken:

chicken cutlets submerged in a yellow egg mixture in a glass bowl

chicken cutlet laying on a plate of bran flake crumbs

Set up your breading station:
- In a medium bowl, whisk together the eggs and milk until combined.
- Transfer the bran flake crumbs to a large plate or shallow bowl.
- Line a baking sheet with parchment paper and set a wire rack on top.

Work from left to right:
- Dip each chicken cutlet into the egg mixture and shake off any excess.
- Lay the cutlet on top of the bran crumbs. Be sure to press the chicken into the crumbs so the coating sticks well. Make sure both sides are evenly coated.
- Transfer the breaded cutlet to the wire rack and repeat with the remaining pieces.

4. Bake The Chicken Cutlets:

close up shot of a baked chicken cutlet out of the oven

To ensure crispy breaded chicken cutlets, before baking:
- Evenly spray each chicken cutlet with cooking oil. Lift the wire rack to spray the bottom side of the cutlets, too.
- Make sure the cutlets are spaced out and not overcrowding the pan. Use two baking sheets, if needed. This ensures even airflow around the chicken so all sides will bake evenly.

Bake the chicken cutlets at 400°F for 20-22 minutes.
- Exact baking time will depend on your oven and the thickness of your cutlets.
- Thinner pieces of chicken like cutlets are prone to drying out if cooked for too long, so use a meat thermometer to test doneness. You will know your chicken is fully cooked (and still juicy) when the internal temperature reaches 165°F (74°C).

For an extra crispy coating: Broil the cutlets on high for an additional minute or two until deep golden brown and crunchy.

overhead shot of three baked chicken cutlets shingled on a plate and sprinkled with parsley

What To Serve With Heathy Baked Chicken Cutlets

These cutlets are great on their own topped with fresh parsley and a squeeze of lemon. To make a full meal, try one of the suggestions below!

Accompaniments:
- Serve with a side of steamed vegetables or a fresh salad.
- Pair with a whole grain like quinoa or brown rice for a full balanced meal.
- Serve with a bowl of soup, like this warm and comforting Thai butternut squash soup.

On Pastas & Salads:
- Make healthy chicken parm by topping each cutlet with marinara, mozzarella or parmesan cheese and broil until golden brown and bubby. Serve with your favorite pasta.
- Serve sliced cutlets on top of any of your favorite pasta dishes for added protein, like this pumpkin alfredo or caramelized leek pasta.
- Sliced cutlets also make great protein additions to salads, like this orange almond spinach salad or even this caprese tortellini pasta salad.

In Sandwiches & Wraps:
- Baked chicken cutlets taste just as great cold, which makes them the perfect addition to sandwiches and wraps.

close up up baked chicken cutlets on a plate

Frequently Asked Questions (FAQs)

How do I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days. These baked cutlets are also a great protein to batch prep in advance and add to any meal. Make a larger batch and store cutlets in the freezer for up to 3 months. To defrost, place in the fridge the night before and fully reheat before use.

How do I reheat chicken cutlets?

To revive their crispy coating, reheat cutlets under the broiler for a few minutes until fully heated throughout.

Do I have to pound the chicken?

If you buy pre-cut chicken cutlets or slice the breasts thin enough, you may not need to pound the chicken. Pounding helps even out the thicker ends of the chicken to ensure they bake evenly without drying out the thinner ends.

Can I use other cuts of chicken?

Yes! You can use this bran flake breading recipe for chicken thighs, bone-in breast or tenderloins (hello healthy chicken tenders!). Baking time will vary depending on the cut but the chicken should reach an internal temperature of 165°F (74°C) when fully cooked.

Can I make this recipe in an air fryer?

Yes! However air frying may be best for small batches or reheating cutlets, depending on the size of your fryer. Start checking the doneness of the cutlets around at 16-18 minutes, adding 1-2 minutes at a time if needed, until the chicken reaches an internal temperature of 165°F (74°C).

Can I make this recipe with no egg?

To make this recipe without egg, you can to substitute it with a “flax egg”. Ground flax mixed with water forms a gel that can act as a binder for coating the chicken. See how to make a flax egg here!

Can I make this recipe with no dairy?

Substitute the milk with a dairy-free alternative, like almond, soy or oat milk.

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