Description
These Oven Baked Chicken Cutlets are a delightful option for a quick meal. With juicy chicken breasts coated in crispy panko breadcrumbs and flavorful spices, this dish is a hit for any dinner table. Perfect for family gatherings or a cozy night in, it’s a healthy and satisfying homemade recipe that you won’t want to miss!
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 as it heats.
- Halve the chicken breasts into cutlets and pound them to an even thickness.
- In a second bowl, beat the egg and lemon juice together.
- Whisk the cornstarch, sea salt, and baking soda in a shallow bowl.
- In another shallow bowl, mix the panko breadcrumbs with paprika, garlic powder, and onion powder.
- Dredge the cutlets in cornstarch, dip in the egg mixture, and coat thoroughly with panko, pressing crumbs into both sides.
- Allow the breaded cutlets to rest for 10 minutes on a plate.
- Spray the hot rack with oil, then place the cutlets on it, spraying the tops as well.
- Bake for 10–16 minutes until golden, broiling for 1-2 minutes at the end to add crunch.
Notes
Make sure the chicken cutlets are pounded evenly for consistent cooking.
Resting the chicken before baking helps the coating adhere better.
Feel free to adjust spices to your taste preferences.
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg