Description
These Oven Baked Chicken Cutlets are packed with flavor and require minimal prep. Using chicken breasts, egg, and crispy panko breadcrumbs, they’re a perfect quick dinner option for the whole family!
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 and set a sheet pan with an oven-safe wire rack inside to heat as well.
- Slice the chicken breasts in half lengthwise to create cutlets, pounding them to an even thickness.
- Prepare a breading station with one bowl for the beaten egg and lemon juice, one for cornstarch, and one for panko.
- Dredge each cutlet in cornstarch, dip in the egg mixture, then coat with panko, pressing the crumbs onto the chicken for even coverage.
- Let the breaded cutlets rest on a plate for 10 minutes.
- Carefully remove the hot pan from the oven, spray or brush it with oil, and arrange the cutlets on the rack, spraying them lightly on both sides.
- Bake for 10-16 minutes until golden, broiling for 1-2 minutes at the end for extra crunch before serving.
Notes
To ensure an even breading, make sure to press the panko firmly onto the chicken.
If you want extra flavor, consider marinating the chicken briefly in lemon juice and spices before breading.
Nutrition
- Serving Size: 1 cutlet
- Calories: 290
- Sugar: 1g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg