Crispy Baked Chicken Cutlets (Print Version)
# Ingredients:
01 -
1 cup whole-wheat Panko or regular Panko
02 -
1/4 cup grated Parmesan
03 -
2 tablespoons extra virgin olive oil
04 -
Kosher salt and pepper to taste
05 -
1 large egg
06 -
2 boneless skinless chicken breasts (8 ounces each)
07 -
Nonstick spray
# Instructions:
01 -
Preheat oven to 450°F (232°C) with racks positioned in the top and bottom thirds. Place a baking sheet on the bottom rack while the oven preheats.
02 -
In a shallow dish, combine Panko, Parmesan, olive oil, and 1/2 teaspoon each of salt and pepper. Lightly beat the egg in a separate shallow dish.
03 -
Halve chicken breasts horizontally into two thinner pieces. Cover with plastic wrap and pound to an even 1/4-inch thickness using a meat pounder. Pat chicken dry with paper towels.
04 -
Dip each piece of chicken into the beaten egg, then coat thoroughly in the Panko mixture, pressing to adhere.
05 -
Remove the hot baking sheet from the oven and coat with nonstick spray. Place the breaded chicken on the sheet and bake on the bottom rack for 6 minutes.
06 -
Remove the sheet from the oven, flip the chicken pieces, and continue baking on the bottom rack until a thermometer inserted into the thickest parts registers 160°F, about 5 minutes.
07 -
Transfer the sheet to the top rack, switch the oven to broil, and broil the chicken until golden brown and crispy, 1–2 minutes.
08 -
Serve immediately as desired, with accompaniments such as salad, pasta, sandwiches, or tacos.
# Notes:
01 -
To make this dish gluten-free, substitute regular Panko with gluten-free Panko.