Crispy Baked Chicken Cutlets
Crispy Breaded Chicken Cutlets in the Oven have a seasoned panko-Parmesan coating on both sides and bake until golden for a crunchy alternative to fried cutlets.
Servings: 4 cutlets
Ingredients
Chicken
- 4 chicken cutlets about 1 pound total, patted dry and pounded to 1/4-inch thickness
- 1 1/2 teaspoons Morton kosher salt divided
- freshly cracked black pepper divided, to taste
Flour Mixture
- 1/4 cup all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons granulated garlic divided between the flour and panko mixtures
- 1 teaspoon onion powder
Wet Mixture
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tablespoon Dijon mustard regular yellow mustard may be substituted
- 1 Tablespoon water
Panko-Parmesan Mixture
- 1 1/4 cups plain panko breadcrumbs
- 2/3 cup grated Parmesan
- 1 1/2 Tablespoons olive oil
- 2 teaspoons Italian seasoning
Instructions
- Set up the breading station. Preheat the oven to 450°F, position a rack in the upper third, and line a large rimmed baking sheet with parchment paper. In the first shallow dish, whisk the flour, cornstarch, 1 teaspoon granulated garlic, onion powder, and 1/4 teaspoon kosher salt. In the second dish, whisk the mayonnaise, egg, Dijon mustard, and water until smooth. In the third dish, toss the panko, Parmesan, olive oil, Italian seasoning, remaining 1 teaspoon granulated garlic, 1/4 teaspoon kosher salt, and black pepper until the crumbs are evenly coated. Pat the cutlets dry, then season both sides with the remaining 1 teaspoon kosher salt and black pepper.4 chicken cutlets
1 1/2 teaspoons Morton kosher salt
Freshly cracked black pepper
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons granulated garlic
1 teaspoon onion powder
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon water
1 1/4 cups plain panko breadcrumbs
2/3 cup grated Parmesan
1 1/2 tablespoons olive oil
2 teaspoons Italian seasoning - Coat the chicken in the flour mixture. Working with one cutlet at a time, coat both sides lightly, then shake off the excess.
- Dip it into the wet mixture. Turn the cutlet until both sides are coated, then lift it and let the excess drip back into the dish.
- Press it into the panko mixture. Cover both sides with the crumbs and press firmly so the coating adheres.
- Repeat and arrange the cutlets. Bread the remaining chicken, then place all four cutlets directly on the prepared parchment-lined baking sheet in a single layer with space between them.
- Bake without flipping. Bake on the upper rack for 12–14 minutes, until the coating is golden and the thickest part of each cutlet reaches 165°F. Serve immediately.
Notes
- Chicken cutlets: Four cutlets should weigh about 1 pound total. If starting with two large breasts, slice them horizontally, then gently pound the thicker areas until every piece is about 1/4 inch thick.
- Kosher salt: For Morton kosher salt, use 1 teaspoon on the chicken and 1/4 teaspoon in each dry mixture. For Diamond Crystal, use 2 teaspoons on the chicken and 1/2 teaspoon in each dry mixture. For fine sea salt or table salt, use 1/2 teaspoon on the chicken and 1/8 teaspoon in each dry mixture.
- Mustard: Substitute 1 tablespoon regular yellow mustard for the Dijon if needed.
- Clean breading: Keep one hand for the flour and panko and the other for the wet mixture. Shake or drip off the excess between layers so the coating does not clump.
- Press the panko: Firmly press the crumb mixture onto both sides of each cutlet, then handle the chicken gently so the coating stays attached.
- Reheating: For the crispiest coating, air fry leftover cutlets at 400°F for about 5 minutes, or until warmed through.
Nutrition
Calories: 563kcal | Carbohydrates: 28g | Protein: 49g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1661mg | Fiber: 2g | Sugar: 2g