Golden, crisp, and packed with flavor, these oven-baked chicken cutlets deliver the satisfying crunch of traditional fried chicken—without the grease. The tender interior contrasts beautifully with the bran flake crust, offering a wholesome take on a classic favorite.
Ingredients Breakdown
Start with boneless, skinless chicken breasts and slice each one horizontally to create thin, uniform cutlets. This technique not only speeds up cooking time but also helps achieve an even, juicy texture throughout. A quick flattening with a rolling pin or mallet ensures consistent thickness.
Instead of traditional breadcrumbs, crushed bran flake cereal brings an unexpected twist. Its coarse texture and toasty flavor create a hearty crunch while offering a more nutrient-dense option. It bakes beautifully into a golden crust that holds firm.
The seasoning blend—garlic powder, onion powder, paprika, salt, pepper, and chopped parsley—adds depth, color, and herbal brightness. It layers subtle warmth and savoriness throughout the breading mixture.
A simple wash of eggs and milk helps the coating stick firmly to each piece of chicken. It creates the essential adhesive layer that holds the crumbs in place, ensuring the crust remains intact during baking.
Cooking spray replaces oil in this recipe, allowing the coating to crisp in the oven. A wire rack set over a parchment-lined baking sheet ensures airflow underneath the cutlets for even browning and a crunchy finish.
Step-by-Step Preparation Guide
Start by slicing each chicken breast into two thin cutlets. Cover with plastic wrap and pound gently to about 1/2 inch thickness. This tenderizes the meat and promotes even baking. Season both sides with a pinch of salt and pepper.
Prepare the coating by pulsing bran flakes with parsley and seasonings in a food processor until the mixture forms coarse crumbs. If you don’t have a processor, place everything in a zip-top bag and crush using a rolling pin.
Set up your breading station with the egg and milk wash in one bowl and the bran flake mixture in another. Place a prepared wire rack over a parchment-lined baking tray nearby for easy transfer.
Dip each cutlet into the egg mixture, let the excess drip off, then press firmly into the bran crumbs. Coat both sides thoroughly, ensuring the crumb adheres evenly. Place on the wire rack and repeat with all pieces.
Spray the tops and undersides of each cutlet with cooking oil to promote browning. Bake in a 400°F (200°C) oven for 20–22 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp.
Allow to rest for a few minutes before serving. Garnish with chopped fresh parsley for a pop of color and herbaceous finish.
Recipe Tips & Frequently Asked Questions
How to butterfly chicken breasts for thin, even cutlets
Slice horizontally through the center of the breast, keeping your knife parallel to the cutting board.
Best tools for pounding meat evenly without tearing
Use a meat mallet with a flat surface or a rolling pin. Cover the meat with plastic wrap to avoid sticking.
Why pulsing vs. crushing cereal matters for texture
Pulsing in a processor creates a more uniform crumb. Crushing by hand yields a rustic, chunkier coating.
How to keep the breading from falling off during baking
Pat the chicken dry before dipping and press the crumbs firmly onto both sides. Letting the breaded cutlets rest before baking also helps.
Spraying the underside: A key step for all-around crispiness
Elevating the chicken on a wire rack and spraying underneath ensures heat circulation and crisp texture all over.
Can I use pre-cut chicken tenders instead of slicing breasts?
Yes. Just adjust cooking time slightly since tenders are smaller and may cook faster.
How do I store and reheat leftovers without losing crispiness?
Store in an airtight container in the fridge. Reheat in a 375°F oven or air fryer for 5–10 minutes to restore crunch.
Can I freeze breaded cutlets before baking?
Absolutely. Freeze them on a tray first, then transfer to a bag. Bake from frozen, adding 5–7 extra minutes to cooking time.
What’s the best way to make this recipe dairy-free?
Use a dairy-free milk alternative and skip the cheese garnish. Ensure your cooking spray is also dairy-free.
What to Serve With This Recipe
For a fresh contrast, serve with roasted asparagus, steamed broccoli, or a citrus-dressed kale salad. These greens cut through the richness and add a splash of color to the plate.
Hearty sides like mashed potatoes, wild rice pilaf, or garlicky quinoa make a well-rounded meal. The crispy texture of the chicken pairs well with soft, fluffy grains.
To make a sandwich or wrap, layer the cutlets in a crusty roll or pita with tomato slices, lettuce, and a creamy spread or yogurt-based dressing.
For something lighter, slice and serve over Caesar salad or a bowl of lemon couscous with fresh herbs. The crisp cutlets add a protein boost and a satisfying crunch to any grain bowl.
Creative Variations
Add a pinch of chili flakes, cayenne, or smoked paprika to the coating for a spicier version. These spices bring extra dimension without overpowering the other flavors.
Mix in grated Parmesan with the bran flakes for a nutty, cheesy layer that melts slightly in the oven for a richer crust.
Switch up the herbs—dill, thyme, or Italian seasoning can completely shift the flavor profile. Fresh or dried versions both work.
To make it gluten-free, substitute the bran flakes with crushed gluten-free cornflakes, rice cereal, or gluten-free breadcrumbs. The texture will still be crisp and satisfying.
These chicken cutlets offer everything you want in a weeknight meal—crispy coating, juicy meat, and adaptable flavors. Whether plated with wholesome sides, sliced over salads, or tucked into sandwiches, they’re a reliable, oven-baked staple.
With a few pantry ingredients and no frying required, this recipe brings ease, flavor, and versatility to the table every single time.
Ingredients
4 boneless, skinless chicken breasts
6 cups bran flake cereal
1/2 cup fresh parsley, plus extra for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs
2 tablespoons milk
Cooking spray, for baking
Instructions
Preheat your oven to 400°F (200°C).
Begin by preparing the chicken. Place one chicken breast on a cutting board and slice it horizontally to create two thin pieces. Lay plastic wrap over each cutlet and gently pound with a meat mallet or rolling pin until they reach about 1/2 inch in thickness. Season both sides lightly with salt and pepper. Repeat with the remaining breasts until you have eight thin cutlets.
To create the crispy coating, pulse the bran flake cereal, parsley, garlic powder, onion powder, paprika, salt, and black pepper in a food processor until coarse crumbs form. Alternatively, combine everything in a sturdy plastic bag and crush with a rolling pin or mallet until the texture resembles breadcrumbs.
Set up your breading station. In a medium bowl, whisk the eggs and milk until fully combined. Pour the bran flake mixture into a shallow bowl or plate. Line a baking sheet with parchment paper and place a wire rack on top to allow for even air circulation during baking.
Bread each chicken cutlet by dipping it first into the egg mixture, letting the excess drip off. Press each piece firmly into the bran coating, ensuring both sides are well covered. Place the coated cutlets onto the wire rack. Repeat until all cutlets are prepared.
Lightly spray each cutlet with cooking spray, making sure to coat the underside as well by lifting or spraying beneath the wire rack if possible.
Bake the chicken for 20 to 22 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the oven and let rest briefly before serving.
Garnish with chopped parsley and serve hot with your choice of healthy sides such as roasted vegetables, quinoa, pasta, salad, or tucked into a sandwich or wrap.
Chicken Cutlets Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 6 cups bran flake cereal
- 1/2 cup fresh parsley plus extra for garnish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 2 tablespoons milk
- Cooking spray for baking
Instructions
- Preheat your oven to 400°F (200°C).
- Begin by preparing the chicken. Place one chicken breast on a cutting board and slice it horizontally to create two thin pieces. Lay plastic wrap over each cutlet and gently pound with a meat mallet or rolling pin until they reach about 1/2 inch in thickness. Season both sides lightly with salt and pepper. Repeat with the remaining breasts until you have eight thin cutlets.
- To create the crispy coating, pulse the bran flake cereal, parsley, garlic powder, onion powder, paprika, salt, and black pepper in a food processor until coarse crumbs form. Alternatively, combine everything in a sturdy plastic bag and crush with a rolling pin or mallet until the texture resembles breadcrumbs.
- Set up your breading station. In a medium bowl, whisk the eggs and milk until fully combined. Pour the bran flake mixture into a shallow bowl or plate. Line a baking sheet with parchment paper and place a wire rack on top to allow for even air circulation during baking.
- Bread each chicken cutlet by dipping it first into the egg mixture, letting the excess drip off. Press each piece firmly into the bran coating, ensuring both sides are well covered. Place the coated cutlets onto the wire rack. Repeat until all cutlets are prepared.
- Lightly spray each cutlet with cooking spray, making sure to coat the underside as well by lifting or spraying beneath the wire rack if possible.
- Bake the chicken for 20 to 22 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the oven and let rest briefly before serving.
- Garnish with chopped parsley and serve hot with your choice of healthy sides such as roasted vegetables, quinoa, pasta, salad, or tucked into a sandwich or wrap.
