Description
This recipe for Oven Baked Chicken Cutlets features crispy coating, tender chicken, and a quick prep time. Perfect for a wholesome weeknight 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 and place a sheet pan with an oven-safe wire rack inside as it heats.
- Butterfly the chicken breasts by halving them lengthwise, then pound the thicker parts to an even thickness.
- Set up a breading station with three bowls: one for beaten egg and lemon juice, one for cornstarch mixed with sea salt and baking soda, and one for panko breadcrumbs mixed with spices.
- Dredge each chicken cutlet in cornstarch, shaking off excess, then dip in the egg mixture, and finally coat with panko breadcrumbs, pressing firmly to adhere.
- Let the breaded cutlets rest on a plate for 10 minutes.
- Carefully remove the hot pan from the oven and spray it with oil. Place chicken cutlets on the rack, spray the tops lightly with oil, and bake for 10 to 16 minutes until golden and cooked through. Broil for an additional 1 to 2 minutes for extra crunch.
Notes
For an extra crispy texture, ensure the chicken is pounded evenly.
Resting the cutlets before baking helps the coating adhere better during cooking.
Feel free to customize the spice blend in the panko mix to suit your taste.
Nutrition
- Serving Size: 1 cutlet
- Calories: 360
- Sugar: 1g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg