Description
These Oven Baked Chicken Cutlets are a fantastic option for a quick and flavorful dinner. Coated in crispy panko and seasoned perfectly, each bite promises irresistible taste and satisfying crunch. Perfect for busy evenings or a wholesome family meal.
Ingredients
Scale
- 3 large chicken breasts
- 1 large egg
- 1 teaspoon lemon juice
- oil spray (as needed)
- 1/4 cup cornstarch
- 1 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- ground black pepper (to taste)
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- ground black pepper (to taste)
Instructions
- Preheat the oven to 425°F, placing an oven-safe wire rack in a sheet pan to heat up.
- Butterfly the chicken breasts, cutting them lengthwise, then pound to even the thickness.
- Prepare a breading station with separate bowls for the beaten egg with lemon juice, cornstarch, and combined panko ingredients.
- Dredge each chicken cutlet in cornstarch, dip in the egg mixture, and then coat with panko, pressing to adhere.
- Let the breaded cutlets rest for 10 minutes on a plate.
- Carefully remove the hot rack from the oven, spray or brush with oil, and arrange the cutlets on it, spraying the tops as well.
- Bake for 10-16 minutes until golden and cooked through, broiling for an additional 1-2 minutes for extra crispiness before serving.
Notes
Adjust cooking time based on the thickness of the chicken cutlets.
You can use any oil spray or brush to ensure even crispiness.
Letting the cutlets rest helps the breading adhere better.
Nutrition
- Serving Size: 1 cutlet
- Calories: 430
- Sugar: 1g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg