7 Days Fun of Clean RecipesDownload
13Mar, 21
Clean Food Love
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Crispy Baked Chicken Cutlets

This recipe is a bit different from our normal since I used the corn flakes to crisp up the chicken cutlets…but you know what?!! They turned out FANTASTIC!

Crispy, crunchy, just the right seasonings!

All of our teenagers are HAPPY!

Our philosophy on food has never been super rigid.

We believe in eating lots of GOOD food and making it at home as often as possible.

We’re allowed (REQUIRED) to have FUN, try new things, and really enjoy our meals!

We have 6 teenagers, so compromise is our current season of life.

We created the extra crispy coating on these by allowing lots of airflow underneath during baking. Using this stacked cooling rack trick to roast the chicken above our sheet pan, is something you just gotta try for yourself!

Serve with Garlicky Cauliflower Mash or our  Homemade Pesto Recipe

Makes 6-8 servings


  • 4 skinless, boneless chicken breasts (about 1-1/2 lbs)
  • sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
  • 1/3 cup gluten-free flour
  • 2 cups finely crushed organic corn flakes (I used “Nature’s Path” brand)
  • 2 tsps smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 large egg
  • 2 Tbsp milk of choice

To serve:

  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup homemade pesto sauce, to serve
  • 1-pint cherry tomatoes, halved


Preheat your oven to 375 degrees f. and prepare a parchment paper-lined baking sheet topped with a metal (oven safe) cooling rack.

Use a sharp knife to slice the chicken lengthwise in half to create thin, even breasts. Season the chicken lightly with sea salt and pepper on both sides.

Place the flour on a shallow plate; then on a separate plate add the crushed corn flakes and whisk in the paprika, garlic powder, and cayenne pepper.

In a bowl beat the egg together with the milk and season with a pinch of sea salt and pepper.

Start by lightly coating the chicken with flour.

Then dip into the egg-milk mixture, allowing any excess to drip off.

Then add the chicken into the cornflakes and gently press to adhere on both sides.

Place your coated chicken onto your prepared metal rack.

Repeat with remaining chicken pieces.

Bake for about 20 minutes, or until chicken is cooked through and develops a beautiful golden crispy crust.

I like to sprinkle a bit of mozzarella on each and broil for 2-3 minutes, or until cheese is melty.

Drizzle your chicken cutlets with a Tablespoon of pesto sauce and serve with cherry tomatoes.



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