Description
These Oven Baked Chicken Cutlets are perfect for a quick dinner with their crispy texture and savory flavor. Made with panko breadcrumbs, these cutlets are easy to prepare at home for a delicious meal everyone will love!
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 a sheet pan with an oven-safe wire rack inside as it heats.
- Halve chicken breasts lengthwise to create cutlets. Pound the thicker sections to an even thickness.
- Prepare your breading station with three shallow bowls: one for whisking the egg and lemon juice, another for cornstarch, and a third for mixing panko breadcrumbs with seasonings.
- Dredge each cutlet in cornstarch and shake off excess, dip in the egg mixture, ensuring full coverage, then coat with panko, pressing crumbs onto both sides.
- Let the breaded cutlets rest on a plate for 10 minutes.
- Remove the pan/rack from the oven carefully, spray with oil, then place cutlets on the rack, spraying tops with oil as well.
- Bake for 10–16 minutes until golden and cooked through. Broil for an additional 1–2 minutes for extra crispiness before serving.
Notes
For extra zest, consider adding some spices to the panko mix, such as Italian seasoning or chili powder.
Ensure the oil spray is used generously to achieve a crispy texture on your chicken cutlets.
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg