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Crispy Baked Chicken Cutlets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 44 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

Crispy Baked Chicken Cutlets offer a healthier twist on classic fried chicken by using an oven-baking technique that yields a golden, crunchy exterior while keeping the chicken juicy and tender inside. Perfect for a quick weeknight dinner, these cutlets are coated in a seasoned cornstarch and panko breadcrumb mixture, then baked to perfection with a final broil to add extra crispness.

Ingredients

Chicken and Egg Mixture

  • 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 Mixture

  • 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

  1. Prep the Oven and Rack: Preheat the oven to 425°F (218°C). Place a sheet pan with an oven-safe wire rack inside the oven to heat up while you prepare the chicken, ensuring the cutlets will bake evenly with crispy bottoms.
  2. Butterfly and Pound Chicken: Slice each chicken breast in half lengthwise to create cutlets. Place them on a cutting board and pound thicker parts until each piece is of even thickness for uniform cooking.
  3. Prepare the Breading Station: Set up three shallow bowls for the breading steps. In the first bowl, mix the cornstarch, sea salt, baking soda, paprika, garlic powder, onion powder, and black pepper.
  4. Mix Egg Wash: In the second bowl, beat the egg with lemon juice until fully combined.
  5. Combine Panko Mixture: In the third bowl, mix together the panko breadcrumbs, grated Parmesan, paprika, garlic powder, onion powder, sea salt, and black pepper.
  6. Bread the Chicken Cutlets: Dredge each cutlet in the cornstarch mixture, shaking off excess. Dip it into the egg wash ensuring full coverage. Then, lay it in the panko mixture bowl and use a spoon or measuring cup to spoon crumbs on top, pressing the breading firmly on both sides with the back of the spoon or cup to adhere well.
  7. Let the Breading Rest: Place the breaded cutlets on a plate and let them rest for 10 minutes to allow the coating to set properly.
  8. Bake the Cutlets: Carefully remove the hot pan and wire rack from the oven. Spray the rack with oil spray, then spray the top of a cutlet. Place it sprayed-side down on the rack, then spray the now top side. Repeat for all cutlets. Bake in the oven for 10 to 16 minutes, depending on thickness, until golden and the chicken is cooked through.
  9. Broil for Extra Crispness: For an extra crunchy crust, broil the cutlets for 1 to 2 minutes at the end, watching carefully to avoid burning.
  10. Serve Immediately: Remove from the oven and serve hot for best texture and flavor.

Notes

  • Note 1: Using lemon juice in the egg wash helps tenderize the chicken and adds subtle brightness.
  • Note 2: Panko breadcrumbs provide a light, crispy texture compared to regular breadcrumbs.
  • Note 3: Using a spoon to press the breading instead of hands keeps it less messy and ensures even coating.
  • Adjust baking time depending on the thickness of chicken cutlets and oven variability.
  • Using an oven-safe wire rack allows hot air circulation, resulting in crispier breading on all sides.

Find it online: https://dishmelt.com/crispy-baked-chicken-cutlets-recipe/