Description
Crispy Baked Chicken Cutlets offer a healthier alternative to fried chicken by using an oven-baking method that results in a crunchy, flavorful crust with tender, juicy meat inside. This recipe uses a panko and Parmesan breadcrumb coating, ensuring a satisfying crunch without the need for deep frying, perfect for a quick and delicious family dinner.
Ingredients
Chicken and Egg
- 3 large chicken breasts
- 1 large egg
- 1 teaspoon lemon juice
- Oil spray, as needed
Cornstarch Coating
- 1/4 cup cornstarch
- 1 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Ground black pepper, to taste
Panko Breadcrumb Coating
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- Ground black pepper, to taste
Instructions
- Prep: Preheat your oven to 425°F. Place a sheet pan with an oven-safe wire rack inside the oven to heat up as it preheats. This will help the chicken bake evenly and get crispy.
- Butterfly chicken: Slice each chicken breast lengthwise to create cutlets. Pound the thicker parts with a meat mallet or rolling pin until the pieces have an even thickness, ensuring uniform cooking.
- Assemble breading station: Prepare three separate shallow bowls for coating the chicken.
- Prepare egg wash: In the second bowl, beat the egg together with the lemon juice thoroughly to combine.
- Mix cornstarch coating: Whisk together the cornstarch, sea salt, baking soda, paprika, garlic powder, onion powder, and black pepper in the first shallow bowl.
- Mix panko coating: In the third bowl, combine the panko breadcrumbs, grated Parmesan, paprika, garlic powder, onion powder, sea salt, and black pepper evenly.
- Bread chicken: Dredge each cutlet first in the cornstarch mixture, shaking off the excess. Then dip into the egg wash, ensuring full coverage with no dry areas. Next, place the chicken into the panko bowl; use a spoon to press the crumbs firmly onto both sides for a well-adhered, crispy coating.
- Rest: Let the breaded chicken cutlets rest on a plate for 10 minutes to allow the coating to set, which helps it adhere better during baking.
- Bake: Carefully remove the preheated pan and wire rack from the oven. Spray or brush the rack lightly with oil. Spray the top of each breaded cutlet, then place it sprayed side down on the rack; spray the other side as well. Arrange all cutlets on the rack. Bake for 10 to 16 minutes until the chicken is cooked through and the crust is golden brown. For extra crispiness, broil the cutlets for 1 to 2 minutes at the end, watching carefully to avoid burning. Serve immediately.
Notes
- Note 1: Adding lemon juice to the egg wash brightens flavor and helps tenderize the chicken.
- Note 2: Panko breadcrumbs create a lighter, crispier crust compared to traditional breadcrumbs.
- Note 3: Pressing the breadcrumbs firmly ensures a crispy coating that adheres well while baking.
- Use an oven-safe wire rack to allow air circulation around the chicken, promoting even browning and crispiness.
- Broiling briefly at the end enhances the crunch but be cautious to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
