Description
Enjoy these Oven Baked Chicken Cutlets that offer a crisp texture and mouthwatering flavor. With simple prep and key ingredients like chicken breasts and panko, they make a delightful choice 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 EACH ground paprika, garlic powder and onion powder
- ground black pepper (to taste)
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 teaspoon EACH ground paprika, garlic powder and onion powder
- 1/2 teaspoon sea salt
- ground black pepper (to taste)
Instructions
- Preheat the oven to 425°F and place an oven-safe wire rack inside a sheet pan while it heats up.
- Slice chicken breasts in half lengthwise to create cutlets, then pound them to ensure an even thickness.
- Create three separate bowls: one for whisking the egg and lemon juice, another for mixing the cornstarch, and a third for the panko mix ingredients.
- Dredge each cutlet in cornstarch, shaking off the excess, then dip in the egg mixture to coat. Finally, coat them with panko, pressing firmly to adhere the crumbs.
- Let the breaded cutlets rest on a plate for 10 minutes.
- Remove the hot rack from the oven, spray it with oil, and place the cutlets on the rack. Spray the tops of the cutlets with oil as well.
- Bake for 10–16 minutes until golden, adjusting time based on thickness, then optionally broil for 1–2 minutes for extra crunch before serving.
Notes
Chicken cutlets can be prepared ahead of time and stored in the fridge until ready to bake.
For a flavorful variation, try adding different spices to the breadcrumb mixture.
Make sure to let cutlets rest to help the breading adhere better.
Nutrition
- Serving Size: 1 cutlet
- Calories: 276
- Sugar: 1g
- Sodium: 873mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg