Baked Breaded Chicken Cutlets

Ingredients

• 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)

Instructions

1. Heat the oven. Heat oven to 425°F. Set a wire rack inside a rimmed sheet pan and oil it lightly. The raised rack leaves space beneath each cutlet, helping the underside brown without turning. Keep the pan near your breading bowls now.
2. Season the crumbs. Stir panko, Parmesan, garlic powder, paprika, salt, pepper, and oil in a shallow bowl. Rub until the oil coats the crumbs evenly and no dry pale pockets remain. This coating should look loose, not pasty yet.
3. Prepare the binder. Whisk egg and Dijon in another shallow bowl until smooth. Pat chicken dry with paper towels, then keep it beside both bowls. Starting with dry chicken helps the egg layer cling without sliding across the surface when crumbs are pressed.
4. Coat each cutlet. Dip one cutlet in egg, let excess drip off, then press both sides into crumbs. Set it on the rack and repeat with remaining chicken. Leave an inch between pieces so heat reaches the edges during baking evenly too.
5. Bake and rest. Bake until crumbs are golden and the thickest cutlet reaches 165°F, 16 to 20 minutes. Rotate the pan halfway if browning is uneven. Rest chicken on the rack for 5 minutes before slicing, so the coating sets before you serve it warm well.

Notes

• Thin cutlets are key. If your breasts are thick, slice them horizontally or pound them gently to an even thickness.
• Parmesan varies in saltiness. Start with the listed kosher salt, then taste a small cooked piece before adding more at the table.
• For a freezer batch, bake the cutlets completely, cool them, and freeze flat before stacking. Reheat from thawed for the crispest crumb.

Nutrition Facts