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Oven-Baked Breaded Chicken Cutlets Recipe

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3.9 from 71 reviews

Crispy and flavorful breaded chicken cutlets baked to golden perfection in the oven. This recipe uses whole-wheat panko and Parmesan for a crunchy coating, complemented by a simple olive oil drizzle and seasoning. Quick to prepare and satisfying, these cutlets make a great main dish for a weeknight dinner or weekend meal.

Ingredients

Breading Mixture

  • 1 cup whole-wheat Panko (or regular Panko)
  • ¼ cup grated Parmesan
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and pepper (½ teaspoon each)

Chicken and Others

  • 1 large egg
  • 2 boneless skinless chicken breasts (8 ounces each)
  • Nonstick spray

Instructions

  1. Preheat the oven: Preheat the oven to 450ºF (232ºC) and position the racks in the top and bottom thirds. Place a baking sheet on the bottom rack while preheating to get it hot.
  2. Prepare the breading mixture: In a shallow dish, combine the whole-wheat Panko, grated Parmesan, extra virgin olive oil, and ½ teaspoon each of kosher salt and black pepper. In a separate shallow dish, lightly beat the large egg.
  3. Prepare the chicken breasts: Slice each chicken breast horizontally into two thinner cutlets. Place the chicken halves between plastic wrap and pound gently with a meat pounder until an even thickness of about ¼ inch is achieved. Pat the chicken dry with paper towels.
  4. Coat the chicken: Dip each chicken piece first into the beaten egg, then transfer to the Panko mixture, pressing gently but firmly to thoroughly coat each piece on all sides.
  5. Initial baking: Quickly remove the hot baking sheet from the oven, spray it generously with nonstick spray, and place the breaded chicken pieces on it. Return the baking sheet to the bottom rack and bake the cutlets for 6 minutes.
  6. Flip and continue cooking: Remove the baking sheet from the oven, flip the chicken cutlets over, and continue roasting on the bottom rack until the internal temperature reaches 160°F (71°C), roughly 5 more minutes.
  7. Broil for crispiness: Move the baking sheet to the top rack, switch the oven to broil, and broil the chicken cutlets until the coating turns golden brown and crispy, about 1 to 2 minutes. Keep a close eye to avoid burning.
  8. Serve: Remove the cutlets immediately from the oven and serve warm with your choice of sides or sauces.

Notes

  • Make sure to pound the chicken evenly to ensure uniform cooking.
  • Broiling at the end creates a crispy crust but watch carefully to prevent burning.
  • Using whole-wheat Panko adds fiber and a nuttier flavor compared to regular Panko.
  • You can swap Parmesan with other hard cheeses like Pecorino Romano for a different flavor.
  • To keep the chicken moist, avoid overbaking; use a meat thermometer for accuracy.

Find it online: https://justsosavory.com/oven-baked-breaded-chicken-cutlets-recipe/