Clemen-Thyme Baked Chicken Cutlets

Boneless chicken cutlets dipped in a mixture of egg, clementine juice, and milk; then coated with thyme seasoned panko breadcrumbs. 

So tell me honestly, what do you think of the name of this recipe? I didn't want to make it too long so Rachael named this Clemen-Thyme Chicken Cutlets one for me.

I thought it was kind of clever myself, though she did inherit my warped sense of humor. Poor kid!

Anyway, the night I made these for dinner, I still didn't have a working stovetop. Normally, I would fry chicken cutlets, but the kids have been craving them so I baked these instead. 

We normally just make regular chicken cutlets, but I've made a few variations over the years like one with lemon and basil, a Keto friendly one with almonds and also one with honey mustard.

What are clementines?

A clementine is a citrus fruit hybrid between z mandarin and a sweet orange. The outside is a deep orange with a smooth, glossy appearance. They're also usually very easy to peel.

We have clementines on hand all the time. The girls just love them because they're small and make a healthy snack. 

How do you make Clemen-Thyme baked Chicken Cutlets?

For this recipe you'll need boneless, thin sliced chicken breasts, all purpose flour, eggs milk, juice from a clementine, Panko breadcrumbs, fresh thyme and cooking spray. 

Start by preparing three separate bowls. One for flour. One for the eggs, milk and clementine juice. And another for breadcrumbs and thyme.

Dip each cutlet first in the flour, the egg mixture; and then in the breadcrumb mixture. Spray a baking sheet with cooking spray; then place the breaded  chicken on top.

Repeat for all pieces; then lightly spray the top of the chicken with the cooking spray.

Bake at 425 degrees F for 20-25 minutes, turning halfway, making sure chicken is cooked through and lightly browned. 

By using the cooking spray and Panko breadcrumbs, these baked chicken cutlets came out super crispy without all of that added fat and the kids loved them.

Serve these with Havarti Red Bliss Mashed Potatoes and Lemon Thyme Stuffed Zucchini. ~Enjoy! 

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