Chicken Cutlet Supreme
Submitted by pip
Crispy oven-baked chicken cutlets coated in oat flour, dill, and lemon pepper with roasted vegetables on the side. A lighter, one-pan dinner that skips the frying but keeps the crunch.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
1 hrsThese oven-baked chicken cutlets get their golden crust from oat flour, which toasts up beautifully and adds a subtle nuttiness you won’t get from regular breadcrumbs.
Dill and lemon pepper in the coating give each bite a bright, herby punch.
The double-dip method (dry, egg white, dry again) locks that coating on tight so it stays crispy in the oven instead of falling off.
Bell peppers and carrots roast right alongside the chicken in the same pan, soaking up the drippings and turning tender and sweet.
Serve with rice or buttered noodles for a complete meal that’s on the table in an hour.
Kitchen Tips
- Pound the cutlets to even thickness so they cook at the same rate
- Don’t skip shaking off the excess flour before the egg dip; too much coating gets gummy
- Cut carrots into thin sticks so they finish cooking at the same time as the chicken
- Spray the tops of the coated cutlets lightly with cooking spray for extra browning
Ingredients
Directions
Heat oven to 375℉ (190℃).
Spray a 9×13 inch baking pan with cooking spray.
In a shallow dish, combine oat flour, dill and lemon pepper.
In another dish, beat egg white with water.
Coat chicken with dry ingredients and shake off excess, dip in egg, then dip again in dry ingredients.
Place in baking pan, surround with vegetables and drizzle with margarine.
Bake 35 minutes, uncovered. Serve with rice or noodles.
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