Description
Oven Baked Chicken Cutlets are delightful and flavorful. With a crispy panko breading and tender chicken, this dish is perfect for a quick dinner or healthy 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 on a sheet pan inside.
- Butterfly the chicken breasts by halving them lengthwise and pound them to an even thickness.
- Set up a breading station with three bowls: one for beaten egg with lemon juice, one for cornstarch, and one for panko combined with spices.
- Dredge each chicken cutlet in cornstarch, then dip into the egg mixture, ensuring full coverage.
- Coat with panko breadcrumbs, pressing down to adhere well, then let them rest for 10 minutes on a plate.
- Spray or brush oil on the hot rack from the oven and carefully place the chicken on the rack, spraying the tops.
- Bake for 10–16 minutes until golden and cooked through. Broil for an additional 1–2 minutes for extra crunch.
Notes
For extra flavor, consider adding your favorite spices to the panko mix.
Allowing the chicken to rest after breading will help the coating stick better during baking.
Make sure the chicken pieces are even in thickness for uniform cooking.
Nutrition
- Serving Size: 1 cutlet
- Calories: 280
- Sugar: 1g
- Sodium: 570mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg