Crispy Baked Chicken Cutlets
Tender chicken cutlets coated in a creamy parmesan layer and crunchy panko, then baked golden in the oven for a lighter take on fried chicken.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 450 g chicken breast, sliced into thin cutlets15.87 oz chicken breast, sliced into thin cutlets
- 60 ml mayonnaise4.06 tbsp mayonnaise
- 2.5 ml dijon mustard0.51 tsp dijon mustard
- 30 ml parmesan cheese, finely grated2.03 tbsp parmesan cheese, finely grated
- 360 ml panko bread crumbs1.52 cup panko bread crumbs
- 5 ml paprika1.01 tsp paprika
- 5 ml thyme, dried1.01 tsp thyme, dried
- 2.5 ml garlic powder0.51 tsp garlic powder
- salt (to taste), for over-1s and adults, added at the end
Steps
Prep
- Preheat your oven to 200C (400F) and line a baking tray with parchment paper.
- Slice each chicken breast horizontally to make four thin, even cutlets.
Coat the Cutlets
- In a large bowl, stir together the mayonnaise, parmesan, and mustard until smooth and well combined.
- Add the chicken cutlets to the bowl and turn them until each one is evenly coated.
- In a separate dish, mix the panko, paprika, thyme, and garlic powder together.
- Press each coated cutlet into the crumb mixture, using your hands so both sides are well covered.
Bake
- Arrange the crumbed cutlets in a single layer on the lined tray.
- Bake for 10 minutes, then flip the cutlets and bake another 10 minutes until golden and cooked through.
- Let the cutlets rest a few minutes, then slice to size. For over-1s and adults, add a pinch of salt to taste.
Nutrition
- Calories
- 325
- Protein
- 28g
- Fat
- 15g
- Carbs
- 17g
Tips by age
Slice a cooked cutlet into soft finger-length strips so your toddler can self-feed. Mayonnaise and parmesan add sodium, so serve a small portion and skip the to-taste salt.
Choking safety: Cut into long strips rather than coins or round chunks, and make sure each piece is soft and easy to bite through.
Cut the cutlet into bite-size pieces or short strips. Keep the salt off this portion and offer alongside soft vegetables.
Choking safety: Cut into small bite-size pieces; avoid large chunks that are hard to chew.
Serve a whole cutlet cut into bite-size pieces. You can offer a light dip like plain yogurt on the side.
Choking safety: Cut into small, manageable pieces and watch for any large bites.
Serve as written, cut into strips or bite-size pieces. A very small pinch of salt can be added if the rest of the family is seasoning.
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