Crispy Baked Chicken Cutlets

Crispy Baked Chicken Cutlets

These baked chicken cutlets are juicy and flavorful on the inside, with a satisfyingly crispy crust. They’re perfect for a quick and easy weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Olive oil cooking spray

Cooking Guide:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Pound the chicken: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch.
3. Set up the breading station: Prepare three shallow bowls. In the first bowl, whisk together the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
4. Bread the chicken: Dredge each chicken breast in the flour mixture, then dip it into the egg mixture, letting any excess drip off. Finally, coat the chicken in the panko breadcrumb mixture, pressing firmly to ensure good adhesion.
5. Bake the chicken: Arrange the breaded chicken cutlets on the prepared baking sheet. Spray the tops of the chicken with olive oil cooking spray for extra crispiness.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. To check for doneness, insert an instant-read thermometer into the thickest part of the chicken and ensure it reaches an internal temperature of 165°F (74°C).
7. Rest and serve: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful cutlet.

Tips:

• For extra juicy chicken, marinate the chicken breasts in your favorite marinade for 30 minutes before breading.
• If you don’t have panko breadcrumbs, you can use crushed regular breadcrumbs or crushed crackers.
• To make sure the crust stays crispy, avoid overcrowding the baking sheet. Bake the chicken cutlets in batches if necessary.
• You can also broil the chicken for the last minute or two of cooking for an extra crispy finish. Just watch closely to avoid burning.
• Serve these crispy baked chicken cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or pasta salad.