Description
These Oven Baked Chicken Cutlets are packed with irresistible flavor and are easy to make. With simple ingredients like chicken breasts, panko breadcrumbs, and spices, this recipe is perfect for a quick dinner or a healthy meal option.
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.
- Butterfly the chicken breasts by halving them lengthwise, then pound them to an even thickness.
- In one bowl, beat the egg with lemon juice; in a second bowl, whisk cornstarch and spices; in a third bowl, combine panko and Parmesan.
- Dredge each cutlet in the cornstarch mixture, dip in the egg mixture, then coat with panko, pressing firmly to adhere.
- Allow the breaded cutlets to rest on a plate for 10 minutes before baking.
- Spray the hot rack with oil, then lay the cutlets sprayed-side down. Spray the tops lightly and bake for 10–16 minutes until golden. Broil for 1-2 minutes to add crunch, then serve.
Notes
For extra crispiness, broil the cutlets for 1–2 minutes at the end of baking.
Letting the breaded chicken rest is essential for the coating to set properly.
Adjust the cooking time depending on the thickness of the chicken cutlets.
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg