Description
These Oven Baked Chicken Cutlets showcase irresistible flavor with simple preparation. Made from juicy chicken breasts, breaded in panko and spices, they make for a quick and satisfying meal, perfect for your next dinner.
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 prepare a sheet pan with an oven-safe wire rack inside.
- Butterfly the chicken breasts by halving them lengthwise and pound to an even thickness.
- Set up a breading station with three bowls: one for the beaten egg and lemon juice, one for cornstarch mixed with salt and baking soda, and the last for panko breadcrumbs mixed with spices.
- Dredge each cutlet in cornstarch, ensuring to shake off excess, then dip into the egg mixture, and finally coat evenly with panko.
- Let the breaded chicken rest on a plate for 10 minutes.
- Remove the hot pan from the oven, spray or brush with oil, and place each cutlet on the rack, spraying the top side after placing.
- Bake for 10–16 minutes until golden brown and cooked through, broiling for 1–2 minutes at the end for extra crunch.
Notes
Ensure chicken is pounded evenly for consistent cooking times.
Adjust baking time depending on the thickness of your chicken and your oven’s performance.
Letting the breaded cutlets rest helps the coating adhere better during baking.
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg