Crispy Baked Chicken Cutlets
These Baked Chicken Cutlets are incredibly crispy, giving you all the crunch without the hassle of frying. By using a combination of panko breadcrumbs and parmesan, these cutlets come out of the oven golden and crunchy, with minimal effort.
Servings: 2
Equipment
Ingredients
- 1 1/2 teaspoons Morton kosher salt, divided*
- fresh cracked black pepper
- 1/4 cup all-purpose flour
- 2 Tablespoons cornstarch
- 1 teaspoon EACH granulated garlic & onion powder
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tablespoon dijon mustard
- 1 Tablespoon water
- 1 1/4 cup plain panko breadcrumbs*
- 2/3 cup grated parmesan
- 1 1/2 Tablespoons olive oil
- 2 teaspoons italian seasoning
- 1 teaspoon granulated garlic
- 4 1/4-inch thick chicken cutlets, about 1 pound, pat dry*
Instructions
- Set Up the Breading Station: Set your oven to 450°F. Prepare a baking sheet by lining it with parchment paper. Flour Mixture: In the first shallow dish, combine the flour, cornstarch, 1/4 teaspoon kosher salt, 1 teaspoon granulated garlic, and onion powder. Stir the ingredients together until they are evenly mixed. Wet Mixture: In the second shallow dish, whisk together the mayonnaise, egg, Dijon mustard, and water until the mixture is smooth and well combined. Breadcrumb Mixture: In the third shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, 1 teaspoon granulated garlic, 1/4 teaspoon kosher salt, and a bit of fresh cracked black pepper. Drizzle the olive oil over this mixture, then toss it all together to ensure the breadcrumbs are evenly coated with the oil.1 1/2 teaspoons Morton kosher salt, divided*, fresh cracked black pepper, 1/4 cup all-purpose flour, 2 Tablespoons cornstarch, 1 teaspoon EACH granulated garlic & onion powder, 1/4 cup mayonnaise, 1 large egg, 1 Tablespoon dijon mustard, 1 Tablespoon water, 1 1/4 cup plain panko breadcrumbs*, 2/3 cup grated parmesan, 1 1/2 Tablespoons olive oil, 2 teaspoons italian seasoning, 1 teaspoon granulated garlic
- Bread the Chicken: Season each chicken cutlet with the remaining kosher salt and black pepper. Dredge each cutlet in the flour mixture, shaking off any excess. Then dip it into the wet mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it is evenly coated on both sides.4 1/4-inch thick chicken cutlets, about 1 pound, pat dry*
- Place on Baking Sheet: Place the coated cutlets on the prepared baking sheet.
- Bake: Put the baking sheet in the preheated oven on the top rack how tand bake the cutlets for 12-14 minutes. They should be golden brown and cooked through.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommcend picking up some kosher next time you are at the store!
- Plain Panko Breadcrumbs: Provides a light, airy, and extra crispy coating compared to regular breadcrumbs.
- Chicken Cutlets: I used 4 very small (4-ounce) chicken breasts and pounded them to be about 1/4-inch thick. If your chicken breasts are larger (8 ounces each), slice them in half horizontally with a sharp knife to create thinner cutlets and pound them if needed.
- Dry the Chicken: Pat the chicken cutlets dry with paper towels before breading. This helps the flour and breadcrumbs adhere better to the chicken.
- Press the Breadcrumbs: Gently press the panko breadcrumb mixture into the chicken cutlets to ensure a good coating that stays crispy after baking.
Nutrition
Calories: 1126kcal | Carbohydrates: 55g | Protein: 98g | Fat: 55g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 365mg | Sodium: 3321mg | Fiber: 4g | Sugar: 3g