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When I worked as an Assistant Editor at Cuisine at Home Magazine, all of our recipes would be scrutinized at taste panel for everything from taste, texture and presentation to prep, ingredient list and method.
This chicken cutlet recipe, which ended up needing more than 10 different recipe tests, was developed with each of those criteria in mind.
Is the recipe achievable and attainable for the home cook? Yes.
Is the exterior crunchy and the interior juicy? Yes.
Can it be replicated time and time again? Yes!
Only 4 Ingredients
Oil, kosher salt and nonstick cooking spray don’t count towards the ingredient count because we assume most kitchens have them.
- Whole-wheat Panko breadcrumbs (or regular Panko breadcrumbs)
- Grated Parmesan cheese
- Large egg
- Boneless, skinless chicken breasts
How to Bake Chicken Cutlets
- Preheat the oven with a sheet pan set inside.
- Prep the breading station. Combine Panko, Parmesan, olive oil, salt and pepper in one bowl for the breading. Beat the egg in a separate bowl.
- Prep the chicken. Cut the chicken breasts into two equal, thinner halves and pound out into an even ¼-inch thickness.
- Coat the chicken with breading. Dip the chicken pieces in egg, followed by the Panko mixture to coat.
- Bake the chicken. Coat the hot sheet pan with nonstick spray, place breaded chicken pieces on the sheet and bake until golden brown. Flip the chicken pieces and continue to bake until nearly cooked through.
- Broil until crispy. Turn the oven to boil and move sheet to top rack. Broil chicken until golden brown and crispy.
Variations for Chicken Cutlets in Oven
- Add dried rosemary, thyme or oregano to breading mixture.
- Top cutlets with shredded mozzarella right before broiling for cheesy baked cutlets (then serve as chicken Parm!)
- Add a pinch of garlic powder or onion powder to the breading mixture.
- Add a teaspoon or two of Dijon to the egg mixture for added flavor.
Serve Oven Baked Chicken Cutlets With
A few other ideas include: with buffalo sauce, sliced and serve in tacos, or turned into a sandwich with lettuce, tomato, avocado, and mayo.
How to Store Chicken Cutlets
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Leftover breaded chicken won’t retain its crispiness when stored in the fridge . To re-crisp the breading, I recommend reheating the chicken in hot oil in a nonstick skillet until warmed through and crispy on both sides.
Breaded Chicken Cutlets in Oven
Description
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Ingredients
- 1 cup whole-wheat Panko or regular Panko
- ¼ cup grated Parmesan
- 2 tablespoons extra virgin olive oil
- Kosher salt and pepper
- 1 large egg
- 2 boneless skinless chicken breasts (8-ounces each)
- Nonstick spray
Instructions
- Preheat oven to 450ºF (232ºC) with racks set in top and bottom thirds. Place a baking sheet on bottom rack while oven preheats.
- Combine Panko, Parmesan, oil, and ½ teaspoon each salt and pepper in a shallow dish. Lightly beat egg in a second shallow dish.
- Halve chicken breasts horizontally into two thinner halves. Cover breast halves with plastic wrap and pound to an even ¼-inch thickness with a meat pounder; pat chicken dry.
- Dip chicken pieces in egg, then dip in Panko mixture, pressing to coat thoroughly.
- Working quickly, remove baking sheet from oven and coat with nonstick spray. Transfer breaded chicken to baking sheet and bake, on bottom rack, 6 minutes.
- Remove sheet from oven, flip chicken pieces,and continue to roast chicken on bottom rack until a thermometer inserted into the thickest parts of chicken registers 160°F, about 5 minutes.
- Transfer sheet to top rack, turn oven to broil and broil chicken until golden brown and crispy, 1–2 minutes.
- Serve immediately as desired.
I cannot tell you how much my family loves these Crispy Baked Chicken Cutlets! They really are perfect. even my crazy picky kids LOVE these. Thank you so much
Panko nutrition label shows 24g carbs for 1/3C. How can 1 C even over 4 cutlets be only 3.5g?
Hi Chris, thanks for pointing that out. You’re right, the 3.5g of carb is incorrect. Regular Panko has 24g carbs per 1/2 cup. It should list 11g carbs per serving. It has been updated!