Baked Chicken Cutlets Recipe: Crispy and Juicy
Baked Chicken Cutlets with a crispy, juicy taste.
Ingredients
- 4 chicken breasts
- 1 cup panko
- ¼ cup Parmesan
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- 1 egg
- 1 tbsp Dijon
- 1 tbsp olive oil
- Optional: Parsley lemon
- Suggested Pairings: Potatoes salad
Instructions
- Pound chicken to ½-inch.
- Whisk egg with Dijon.
- Mix panko, Parmesan, and seasonings.
- Dip in egg, coat in crumbs; place on rack.
- Brush with oil.
- Bake at 425°F 12–15 min, flip halfway.
- Serve on a white ceramic platter.
Notes
- Use a wire rack for crispiness.
- Store in fridge 4 days or freeze 2 months.
- Try Italian or an air fryer variation.
- Pair with roasted veggies.