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Healthy Baked Chicken Cutlet

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By: MadelinePosted: 02/10/2020Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

This Healthy Baked Chicken Cutlet is a simple and delicious recipe that will become a staple in your home kitchen. You can use this recipe in a sandwich or wrap, to top a salad or even as a base for a meal like chicken parm.

Side view of a stack of baked chicken cutlets on a wire baking rack

This Healthy Baked Chicken Cutlet recipe will become a staple in your kitchen.

I am always on the hunt for healthy and simple recipes that I can make over and over again for myself and my loved ones. A chicken cutlet is the perfect staple recipe because it is so versatile.

This recipe is Whole30 compliant and Paleo and can be used in many different ways. It can be used in a lettuce wrap or on a salad or as the base or a recipe like chicken parm.

What can I make with this baked chicken cutlet recipe?

I love this healthy chicken cutlet recipe because it is SO simple and versatile. It can be used for so many different recipes.

This baked chicken cutlet is perfect to topping salads or adding to a sandwich. It can also be used in recipes.

I added these gluten-free chicken cutlets to a cast iron skillet with marinara, topped with mozzarella cheese and baked for simple chicken parm.

Three quarter view of healthy baked chicken cutlets on a wire rack

What kitchen tools will I need to make this simple and delicious recipe?

  • Sharp knife
  • Cutting board
  • Meat tenderizer
  • Measuring cups
  • Measuring spoons
  • Shallow bowls
  • Baking sheet with wire rack
Three quarter view of sliced chicken cutlet with a chipotle ranch dip

What ingredients will I need to make this chicken cutlet?

You will be amazed at how easy it is to make this Whole30 and paleo-friendly chicken cutlet in your oven!

  • Boneless skinless chicken breast
  • Eggs
  • Almond flour
  • Salt
  • Pepper
  • Dried parsley
  • Smoked paprika
Above view of baked chicken cutlets on a baking sheet

Let’s make a Healthy Baked Chicken Cutlet!

Step 1: Cut and Pound Chicken

First, take your chicken breasts and slice them in half horizontally. Then, pound them slightly thinner with a meat tenderizer.

Step 2: Bread Each Piece of Chicken

Next, prepare a breading station by whisking the eggs in a shallow bowl and combining almond flour and seasonings in a separate bowl. Then, take each piece of chicken and bread it.

First, dip the chicken in the egg and then, press into the chicken into almond flour mixture on both sides to bread. Then, lay each piece of chicken on a baking sheet with wire rack.

Step 3: Bake and Broil

Once all pieces of chicken are breaded, place the baking sheet in the oven and bake at 425F for 12 minutes. Then, remove the tray from the oven, flip the chicken and bake for an additional 10 minutes.

Finally, increase the heat to a broil, broil the chicken until it starts to become golden brown. Then, remove the chicken from the oven and allow to cool slightly before enjoying!

Step 4: Enjoy!

Side view of baked chicken cutlets  stacked on a baking sheet

How long will this chicken keep in the fridge?

Once prepared, these chicken cutlets should be good for up to 4 days in your refrigerator. Reheat them in the oven or toaster oven for best taste.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Image for pining healthy baked chicken cutlets on Pinterest
Recipe

Healthy Baked Chicken Cutlet

★★★★★ 4.9 from 8 reviews

A simple and healthy baked chicken cutlet that can be used for many meals and recipes.

Recipe By: Madeline
Prep: 15 minutesCook: 25 minutesTotal: 40 minutes
Print Pin it Rate recipe Save recipe
Servings: 4 servings 1x

Ingredients

  • 1 1/2  lb boneless skinless chicken breast
  • 2 large eggs
  • 1 1/2 cup almond flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp smoked paprika

Instructions

  1. Preheat the oven to 425F and line a baking sheet with a metal wire rack
  2. Cut the chicken breasts in half horizontally so you have 2 thinner pieces
  3. Pound the chicken breast pieces with a meat tenderizer to thin slightly
  4. Create a breading station by whisking two eggs in a shallow bowl
  5. In a separate shallow bowl combine almond flour, salt, pepper, dried parsely, and smoked paprika
  6. Dip each chicken breast piece in egg and then press both sides into the almond flour mixture
  7. Lay each breaded chicken piece on the baking sheet with wire rack
  8. Bake at 425F for 12 minutes, remove from the oven and flip each piece
  9. Bake for an additional 10 minutes
  10. Increas the oven heat to a broil and broil for 3 minutes or until each piece begins to get a nice brown crisp
  11. Remove from the oven, allow to cool slightly, and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Healthy Baked Chicken Cutlet?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. KELLY ANNE TAGUE says

    Posted on 2/11 at 12:25 pm

    I am excited to make this!

    Reply
  2. Audrey says

    Posted on 2/16 at 1:31 pm

    These look so yummy. What can I substitute for almond flour as I’m allergy to all nuts.

    Reply
    • Madeline says

      Posted on 2/18 at 11:13 am

      Hi Audrey, sorry I haven’t tried anything else, but coconut flour or cassava flour should work!

      Reply
    • Pamela says

      Posted on 5/4 at 8:19 am

      I used Panko breadcrumbs

      Reply
  3. Danielle says

    Posted on 4/21 at 1:37 pm

    This breaded chicken is so EASY and so good! I’ve never breaded chicken with almond flour, but it works out really well, plus I feel better eating it. I used chicken thighs instead of chicken breasts, which worked out, but thighs are juicier so it took a bit longer for them to crisp up. 5/5 this is definitely my new go-to breaded chicken recipe.

    ★★★★★

    Reply
  4. Sarah says

    Posted on 6/12 at 7:24 pm

    This recipe was so easy and came out delicious! definitely the new go-to!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/15 at 10:20 am

      AH yay! Thank you fro sharing!!

      Reply
  5. Britt Tysh says

    Posted on 9/21 at 5:14 pm

    We use this recipe to make chicken parm. Such a great staple!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/21 at 6:26 pm

      oh amazing!! thank you!!

      Reply
  6. Kaelin says

    Posted on 11/8 at 6:53 pm

    Yum! This is such a good chicken recipe. We ate it plain with the air fryer brussel sprouts. I didn’t have almond flour, so I used regular flour & it still tasted really good!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/8 at 9:03 pm

      Oh wonderful!! So glad it still worked out!! Thank you!

      Reply
  7. Joy O says

    Posted on 12/28 at 4:23 pm

    Y’all. Y’ALL. These are sooo good. We love a chicken tender in my house and these are a hit – even better than what we were getting from the frozen section at Kroger. I was looking for a way to use up some almond flour I had on hand and these were the ticket. I added some garlic powder to the breading because I add garlic powder to everything and they were *chef’s kiss*

    Reply
    • Madeline says

      Posted on 12/28 at 9:27 pm

      WOW thank you for such a kind review!!

      Reply
  8. Stacy says

    Posted on 1/24 at 8:24 pm

    This is so so so delicious. I’ve been searching for the perfect simple, lightly breaded chicken recipe for when my family wants to Milanese. Some of my young ones aren’t veal fans, and this works PERFECTLY for chicken Milanese. We pair with the traditional arugula and tomato salad. Yummy, yummy, yummy.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/25 at 10:35 am

      ahh i GOTTA make a chicken milanese in my home!

      Reply
  9. Kathleen says

    Posted on 2/15 at 8:34 am

    Definitely my new favorite chicken recipe. So easy to make and so delicious. A big hit from the food critics in my household 😂. Thank you.

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/16 at 10:44 am

      amazing!! thank you!!

      Reply
  10. Vicky says

    Posted on 3/14 at 7:01 pm

    Hello, What is considered a serving??

    Reply
    • Madeline says

      Posted on 3/15 at 10:59 am

      Depends on the size of the breast but should be about one and a half cutlets

      Reply
  11. Steve Jazowski says

    Posted on 2/7 at 12:07 pm

    Easy, quick, and very tasty. I just added some shredded parmesan on top at the end to melt.

    Reply
    • Madeline says

      Posted on 2/8 at 3:06 pm

      sounds great! thanks Steve!

      Reply
  12. Pamela says

    Posted on 5/4 at 8:21 am

    I used Panko breadcrumbs instead of flour.

    ★★★★

    Reply
  13. Stefany says

    Posted on 6/13 at 7:42 pm

    So yummy! Came out great for my GFree family dinner.

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/16 at 2:51 pm

      that’s great! thanks so much Stefany!

      Reply

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