Baked Breaded Chicken Cutlets with Parmesan Crumbs

• The chicken bakes on a wire rack, so hot air reaches the underside while crumbs brown above. You avoid turning each piece and keep the coating from steaming underneath.
• Panko and parmesan make a coarse, savory crust that holds better than fine dry breadcrumbs. Olive oil helps the crumbs color evenly without a heavy layer of coating.
• Four cutlets make four dinner plates, while planned leftovers cover two lunch portions the next day. The recipe uses familiar seasonings, so shopping stays short and substitutions stay straightforward.

• 1 1/2 pounds boneless, skinless chicken breasts, sliced into 4 cutlets (680 g)
• 1 cup panko breadcrumbs (60 g)
• 1/2 cup finely grated Parmesan cheese (50 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon smoked paprika (2 g)
• 3/4 teaspoon kosher salt (4 g)
• 1/2 teaspoon black pepper (1 g)
• 2 tablespoons olive oil (27 g)
• 1 large egg, beaten (50 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 fresh lemon, wedged (140 g)

Ingredient notes

• Use thin boneless, skinless chicken breasts, sliced horizontally into cutlets if needed. Even thickness matters more than exact weight, because every piece should finish together on the same pan. Pat them dry before breading for better crumb coverage.
• Panko breadcrumbs create the craggiest surface here, and their larger flakes stay distinct in the oven. Regular breadcrumbs work, but combine them with an extra tablespoon of oil for a less dry coating overall.
• Finely grated parmesan seasons the crumbs and helps them brown. Use the shelf-stable grated style or finely shred a block yourself; large strands can melt in uneven patches across the cutlets during baking.
• The egg and Dijon mixture gives the crumbs something to cling to. Whisk it until smooth, then let excess drip away before each cutlet reaches the crumb bowl for a neater crust on baking.
• Olive oil is stirred directly into the crumb mixture rather than sprayed afterward. Coat every flake with your fingertips first, which prevents pale dusty spots and gives the crust more even color in the oven.

1. 1Heat oven

   Set a rack over a rimmed sheet pan and heat oven to 425°F. Lightly oil the rack, or line the pan with parchment if you do not have one. The rack provides the driest underside for these cutlets. Keep the pan nearby for breading work now.

2. 2Mix coating

   Combine panko, parmesan, garlic powder, paprika, salt, pepper, and olive oil in a shallow bowl. Rub the mixture between your fingers until every crumb looks lightly glossed. This small step keeps the coating from tasting powdery after baking and helps it brown in more spots evenly.

   

3. 3Whisk binder

   In a second shallow bowl, whisk the egg with Dijon until no streaks remain. Set the chicken beside both bowls and keep one hand dry for crumbs. That simple setup limits clumps and makes cleanup faster once the cutlets are coated and ready for baking promptly.

   

4. 4Bread cutlets

   Pat each cutlet dry, then dip it into egg, letting extra drip back into the bowl. Press both sides firmly into the crumbs, then place it on the prepared rack. Leave space between pieces so heat can circulate around every edge as they bake in the oven.

5. 5Bake chicken

   Bake until the crumbs are deeply golden and the chicken reaches 165°F in the center, about 16 to 20 minutes depending on thickness. Rotate the pan after 10 minutes if your oven browns unevenly. Skip flipping; it can knock loose the crumb layer before it has fully set there.

6. 6Rest and slice

   Move the pan to a cooling rack and let chicken rest five minutes before slicing. The coating firms as steam settles, making cleaner pieces for plates or containers. Serve immediately with lemon wedges, then cool the remaining portions for tomorrow after dinner is cleared away completely.

• Slice thick breasts horizontally before pounding; giant pieces cook unevenly and lose their coating. Cover with parchment and tap only until the cutlets match in thickness, not until paper thin.
• Use one hand for egg and the other for crumbs. Wet fingers turn panko into paste, which makes patchy breading and wastes the mixture before the last cutlet is coated.
• Do not crowd the rack or overlap the cutlets. Each piece needs exposed edges for browning, and crowded pieces trap moisture beneath the crust during the hottest part of baking.
• Check the thickest cutlet with an instant-read thermometer rather than trusting color alone. Remove pieces as they reach 165°F, since thinner cutlets can finish several minutes before thicker center portions.

Serve the cutlets with roasted broccoli and buttered rice for a direct dinner plate. Add lemon wedges and a simple green salad when you want something fresh beside the crisp coating. For another dinner, slice two cutlets and pile them onto toasted rolls with lettuce, tomato, and mayonnaise. The remaining pieces also fit neatly beside warm farro, cucumbers, and a quick vinaigrette for packed lunches the next day.