Easy Oven Baked Chicken Cutlets
Baked chicken cutlets with Parmesan and Panko breading, ready in 40 minutes. A simple oven method for crispy, golden chicken.
Ingredients
- 1 lb thin chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup seasoned Panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray
Instructions
Preheat oven to 400°F:
Set the oven to 400°F (205°C) to preheat.Flatten chicken breasts:
On a cutting board, flatten each chicken breast to an even 1/4-inch thickness using a meat mallet or a heavy object.Set up breading station:
Prepare a breading station: in one shallow bowl, beat the eggs. In a second shallow bowl, add the flour. In a third shallow bowl, mix the Panko breadcrumbs, Parmesan cheese, garlic powder, dried parsley, salt, and black pepper.Bread the chicken pieces:
Coat each chicken piece first in flour, then dip into the egg, and finally press into the breadcrumb mixture, making sure each side is fully covered.Arrange on baking sheet:
Arrange the breaded chicken on a baking sheet lined with parchment paper. Lightly mist the tops with olive oil spray.Bake and broil until crispy:
Bake for 10 minutes, then turn each piece over and bake for an additional 8 minutes. Increase the heat to broil on high and cook for 2-3 minutes until the coating is golden and crispy, keeping a close eye to avoid burning.Garnish and serve:
If desired, serve with a garnish of fresh parsley and a squeeze of fresh lemon juice.