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golden brown breaded chicken cutlets in a tray lined with parchment and glasses of beer set around

Breaded Chicken Cutlets in Oven

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4.67 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings
Category Main Dish
Cuisine American
Author Lauren Grant

Description

Crispy baked chicken cutlets! The ideal weeknight dinner—4 ingredients and just 30 minutes. Serve this golden brown chicken with salad, as a sandwich, over pasta, in tacos and so much more!

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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.

Notes

GLUTEN-FREE: to make this recipe gluten-free, use gluten-free Panko instead of whole-wheat or regular Panko.

Nutrition

Serving: 1chicken pieceCalories: 272kcalCarbohydrates: 11gProtein: 29gFat: 13gSaturated Fat: 3gCholesterol: 126mgSodium: 486mgFiber: 1g
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