Description
These Oven Baked Chicken Cutlets are crispy and packed with flavor, featuring chicken breasts coated in panko crumbs. This simple preparation makes it a perfect choice for a quick, healthy dinner or comfort food any day of the week.
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.
- Butterfly the chicken breasts into cutlets and pound them to an even thickness.
- Set up a breading station with three bowls: one for beaten egg and lemon juice, one for cornstarch mixed with salt and baking soda, and one for panko breadcrumbs combined with spices.
- Dredge each cutlet in cornstarch, then dip in the egg mixture, and finally coat with the panko, pressing the crumbs firmly on both sides.
- Let the coated cutlets rest for 10 minutes before baking.
- Once ready, spray the rack with oil, place the cutlets on the rack, spray the tops, and bake for 10-16 minutes until golden and cooked through. Broil for an extra crunch if desired.
Notes
Ensure chicken is pounded evenly for uniform cooking.
Feel free to season the breadcrumbs with your favorite herbs for added flavor.
Allowing the cutlets to rest before baking helps achieve a crispy texture.
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 1g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg