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–+ servings
Servings: 6 -8

Crispy Baked Chicken Cutlets

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Ingredients 

  • 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

Instructions 

  • 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 the 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.
  • Enjoy!
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