Baked Breaded Chicken Cutlets
These Baked Breaded Chicken Cutlets are crispy on the outside, tender and juicy on the inside, and packed with flavor! Perfect for an easy weeknight dinner, meal prep, or to use in chicken sandwiches and salads - Ready in just 30 minutes.
Servings 4 Servings
Calories 313kcal
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.
- Coat the cutlets thoroughly in the batter and let them marinate for about 30 minutes at room temperature (or a few hours in the refrigerator). If you're short on time, you can proceed immediately.
- Place a saute pan over medium heat. Add panko and vegetable oil and cook, stirring constantly until golden brown. Transfer to a plate to cool.
- Pre heat oven to 400°F and spray a large baking sheet with non-stick cooking spray.
- 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. No need to flip!
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
Serving: 1 Serving | Calories: 313kcal | Carbohydrates: 30g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 960mg | Potassium: 563mg | Fiber: 2g | Sugar: 4g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg