Baked Chicken Cutlets

panko breaded chicken cutlets in a baking pan.

These Baked Chicken Cutlets are perfectly seasoned, and have a truly deep golden crispy exterior, with a juicy interior, and is ready in about 30 minutes.

Course Dinner

Cuisine American

Keyword baked chicken cutlets, breaded chicken cutlets, chicken cutlets in oven, crispy chicken cutlets

Prep Time 10

Cook Time 24

Additional Time 30

Total Time 1 4

Servings Servings

Calories 313kcal

Author Maria Doss

Ingredients

2 chicken breasts boneless, skinless
1 egg large
½ cup milk
¼ cup + 1 tablespoon all purpose flour
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon cayenne pepper powder or use 1 teaspoon Sriracha
¼ teaspoon black pepper powder
2 cups panko bread crumbs
2 tablespoon vegetable or olive oil

Instructions

Using a sharp knife, cut chicken breasts in half horizontally and pound to ½ inch thickness. Or use store bought cutlets.
Whisk egg, flour, milk, lemon juice, salt, garlic powder, cayenne pepper and black pepper in a large bowl, until combined.
Toss the cutlets in the batter to coat thoroughly. Let marinade for about 30 minutes at room temperature (or few hours in the refrigerator).
Place a saute pan over medium heat. Add panko and vegetable oil and cook, stirring constantly until golden brown.
Transfer breadcrumbs onto a seperate plate to cool. (Refer notes to use parmesan)
Pre heat oven to 400°F and spray a large baking sheet with non-stick cooking spray.
Tip: They are baked at a high 400-degree temperature, to develop a crisp texture, without overcooking the meat.
Working with one cutlet at a time, remove from the batter, draining excess batter, coat both sides with breadcrumbs and place them on the greased baking sheet. Spray the tops with a coating of non-stick cooking spray.
Tip: Using hands or tongs, make sure to press the panko mixture well on all sides to help it adhere well and give a thicker coating.
Bake for 16 to 19 minutes, until cooked through or chicken reaches 165°F.
Pro tip: Don't flip! Initially, I believed that flipping the chicken cutlets halfway through baking would ensure even crispiness. However, after repeatedly testing this method, I discovered that it compromised the desired crispy texture. Instead, by allowing them to bake on a single side only, the cutlets developed an exceptionally crispy crust on the top side.

Video

Notes

To use Parmesan cheese - Use 1 and ½ cups panko breadcrumbs and stir in ½ cup parmesan after it cools.

Play around with different seasonings. While these baked chicken cutlets are delicious as-is, you can add some seasonings to the marinade to elevate the flavor even more.

Use a meat thermometer to gauge doneness. The safe internal temperature of cooked chicken is 165°F. Take the guesswork out of gauging doneness by investing in an instant-read thermometer.

Try to pound the meat into an even thickness so you don't end up in unevenly cooked areas.

Dredge well – Using hands or tongs, make sure to press the panko mixture well on all sides to help it adhere well and give a thicker coating.

Nutrition