This recipe for baked chicken cutlets with chimichurri mayo is your new go-to for a quick, protein-packed meal. The chicken comes out golden and juicy, while the creamy, herbaceous sauce adds a burst of flavor. Perfect for busy weeknights or meal prep, these cutlets pair well with a simple salad, roasted veggies or even on their own as a snack.
With just a handful of ingredients and minimal prep, you can have a delicious and satisfying dish on the table in no time. The chimichurri mayo is a game-changer – it’s creamy, tangy and full of fresh herb flavor. Whether you’re cooking for one or a crowd, this recipe is sure to become a favorite.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Adjust an oven rack to the top position and preheat the oven to 425°F (220°C). Lightly oil a baking sheet with cooking oil.
- Pat the chicken cutlets dry with paper towels. Season both sides evenly with Fry Seasoning, salt and black pepper.
- Place the seasoned chicken cutlets on the prepared baking sheet, spacing them at least 3 inches apart.
- Roast on the top rack until the chicken is golden brown and cooked through, about 15-20 minutes. (If using an air fryer, preheat to 400°F/200°C, season the chicken, coat with nonstick spray and air-fry for 10-15 minutes.)
- While the chicken cooks, combine the mayonnaise and chimichurri in a small bowl and stir until well blended.
- Once the chicken is done, top each cutlet with a dollop of chimichurri mayo. Serve immediately or store the sauce separately and add just before serving.
Recipe Tips
For extra flavor, let the seasoned chicken rest for 10 minutes before roasting.
If you prefer a spicier sauce, add a pinch of red pepper flakes to the chimichurri mayo.
Leftover chicken and sauce can be stored separately in the refrigerator for up to 3 days.
FAQ
Can I use chicken breasts instead of cutlets?
Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness for even cooking.
Can I make the chimichurri mayo ahead of time?
Absolutely! The sauce can be made up to 2 days in advance and stored in the refrigerator. Stir well before using.
What can I serve with these chicken cutlets?
They pair wonderfully with a green salad, roasted vegetables, rice or crusty bread. They’re also great sliced over a grain bowl.
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