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Crispy Baked Chicken Cutlets

This dish features tender chicken cutlets coated in a crunchy panko and Parmesan mixture, baked until golden and crisp. The key technique involves breading the chicken and finishing with a quick broil for extra crunch, resulting in a satisfying texture without any frying. Perfectly crispy on the outside, juicy inside, and visually appealing with a golden crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts sliced into even 1/2 inch cutlets
  • 1 cup panko breadcrumbs for extra crunch
  • 1/2 cup Parmesan cheese freshly grated
  • 1 large egg beaten
  • 2 tablespoons milk optional, mixed with egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian herbs or parsley optional, for flavor
  • 2 tablespoons olive oil spray for crisping

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Shallow dishes
  • Wire rack (optional)
  • Kitchen tongs
  • Oven thermometer

Method
 

  1. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Slice the chicken breasts into even 1/2 inch thick cutlets. Pat them dry with paper towels and season lightly with salt and pepper.
  3. In a shallow dish, beat the egg and mix in a splash of milk until well combined. In another dish, combine panko, grated Parmesan, Italian herbs, and a pinch of salt.
  4. Dip each chicken cutlet into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture. Gently press the coating onto the chicken to adhere well.
  5. Arrange the coated chicken cutlets on the prepared baking sheet, leaving space between each. Lightly spray the tops with olive oil spray to promote crispiness.
  6. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the internal temperature reaches 75°C (165°F). Use an oven thermometer to ensure proper heat.
  7. For extra crispness, switch to the broiler setting for the last 2-3 minutes, watching carefully to prevent burning. The coating should be bubbly and deep golden.
  8. Remove the chicken from the oven and transfer to a wire rack if available, letting it rest for 3-5 minutes. This helps the crust stay crispy and the juices to redistribute.
  9. Squeeze fresh lemon over the cutlets or garnish with chopped herbs for a bright finishing touch. Serve hot for the best crispy texture.