Description
Crispy chicken cutlets served with a creamy ranch dip. Perfect for a quick meal or appetizer.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 1/2 cup flour
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp dried dill
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice chicken breasts into thin cutlets.
- In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In another bowl, whisk eggs and milk.
- Place flour in a third bowl.
- Dredge each chicken cutlet in flour, dip in egg mixture, then coat with breadcrumb mixture.
- Place cutlets on the baking sheet and bake for 20 minutes or until golden and crispy.
- For the ranch dip, mix mayonnaise, sour cream, dill, onion powder, garlic powder, salt, and pepper in a bowl.
- Serve crispy chicken cutlets with ranch dip.
Notes
- Use panko breadcrumbs for extra crispiness.
- Adjust seasoning to taste.
- For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet with dip
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
Keywords: crispy chicken cutlets, ranch dip, baked chicken, easy dinner