Oven-Fried Chicken Cutlets
Crispy oven-fried chicken cutlets with a flavorful cornflake coating, perfect for a quick, health-conscious dinner that appeals to families and chicken lovers alike.
Ingredients
Instructions
- Preheat oven to 450°F.
- In a small bowl, combine skim milk and seasonings: garlic powder, salt, and white pepper.
- Dip chicken breasts into the milk mixture, coating both sides.
- Place wax paper on a surface and dip chicken into cornflake crumbs, turning to coat both sides.
- Place coated chicken on a foil-lined baking sheet sprayed with vegetable spray.
- Drizzle 1/2 teaspoon oil over each cutlet.
- Bake for 8 to 10 minutes, then turn chicken over.
- Drizzle with another 1/2 teaspoon oil and continue baking until tender and crisp, about 10 minutes.
Tips & Substitutions
For extra crunch, consider mixing in some panko breadcrumbs with the cornflake crumbs. You can also use buttermilk instead of skim milk for a richer flavor. If you're short on time, pre-seasoned cornflake crumbs can provide a quick substitute. Adjust the seasoning levels according to your taste preferences, especially if you love garlic.
Serving Suggestions
These oven-fried chicken cutlets pair beautifully with a fresh salad or steamed vegetables for a light meal. Consider serving them alongside a dipping sauce like honey mustard or ranch. For a heartier option, they can be served with mashed potatoes or a side of 2-2-2 Salad for a colorful plate.
Storage & Reheating
Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for about 10-15 minutes until heated through and crispy again. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Oven-Fried Chicken Cutlets contains roughly 409 calories, with 14g protein, 46g carbohydrates, and 19g fat. It is an excellent source of protein (28% of the Daily Value) and iron (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2814mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, chicken thighs can be used as a substitute. They will add more moisture and flavor to the dish. Just make sure to adjust the cooking time slightly, as thighs may take a bit longer than breasts to cook through.
What can I do if I don't have cornflake crumbs?
If cornflake crumbs are unavailable, crushed crackers or breadcrumbs can be used as alternatives. For a gluten-free option, consider using gluten-free breadcrumbs or crushed rice cereal to achieve a similar texture.
How can I make this dish spicier?
To add heat, incorporate cayenne pepper or red pepper flakes into the milk mixture or sprinkle them directly onto the chicken before coating with crumbs. You can also serve the cutlets with a spicy dipping sauce for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).