Healthy Baked Chicken Cutlet
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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.
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.
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
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
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!
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!
Healthy Baked Chicken Cutlet
A simple and healthy baked chicken cutlet that can be used for many meals and recipes.
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
- Preheat the oven to 425F and line a baking sheet with a metal wire rack
- Cut the chicken breasts in half horizontally so you have 2 thinner pieces
- Pound the chicken breast pieces with a meat tenderizer to thin slightly
- Create a breading station by whisking two eggs in a shallow bowl
- In a separate shallow bowl combine almond flour, salt, pepper, dried parsely, and smoked paprika
- Dip each chicken breast piece in egg and then press both sides into the almond flour mixture
- Lay each breaded chicken piece on the baking sheet with wire rack
- Bake at 425F for 12 minutes, remove from the oven and flip each piece
- Bake for an additional 10 minutes
- Increas the oven heat to a broil and broil for 3 minutes or until each piece begins to get a nice brown crisp
- Remove from the oven, allow to cool slightly, and enjoy!
KELLY ANNE TAGUE says
I am excited to make this!
Audrey says
These look so yummy. What can I substitute for almond flour as I’m allergy to all nuts.
Madeline says
Hi Audrey, sorry I haven’t tried anything else, but coconut flour or cassava flour should work!
Pamela says
I used Panko breadcrumbs
Danielle says
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.
★★★★★
Sarah says
This recipe was so easy and came out delicious! definitely the new go-to!
★★★★★
Madeline says
AH yay! Thank you fro sharing!!
Britt Tysh says
We use this recipe to make chicken parm. Such a great staple!
★★★★★
Madeline says
oh amazing!! thank you!!
Kaelin says
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!
★★★★★
Madeline says
Oh wonderful!! So glad it still worked out!! Thank you!
Joy O says
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*
Madeline says
WOW thank you for such a kind review!!
Stacy says
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.
★★★★★
Madeline says
ahh i GOTTA make a chicken milanese in my home!
Kathleen says
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.
★★★★★
Madeline says
amazing!! thank you!!
Vicky says
Hello, What is considered a serving??
Madeline says
Depends on the size of the breast but should be about one and a half cutlets
Steve Jazowski says
Easy, quick, and very tasty. I just added some shredded parmesan on top at the end to melt.
Madeline says
sounds great! thanks Steve!
Pamela says
I used Panko breadcrumbs instead of flour.
★★★★
Stefany says
So yummy! Came out great for my GFree family dinner.
★★★★★
Madeline says
that’s great! thanks so much Stefany!