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Ingredients
Scale
- 4 chicken cutlets or 2 large chicken breasts cut in half horizontally
- 1/4 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon dried italian seasoning
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 3/4 cup grated parmesan cheese
- nonstick cooking spray
- fresh chopped parsley and lemon wedges for serving
Instructions
- Preheat the oven to 375°F and prepare a large baking sheet with foil or parchment paper.
- Set up three shallow dishes: whisk together flour, garlic powder, Italian seasoning, salt, and pepper in the first dish; whisk eggs and milk in the second; and combine panko breadcrumbs with grated parmesan in the third.
- Pat the chicken cutlets dry with paper towels.
- Dredge each cutlet in the flour mixture, shake off excess, dip in the egg mixture, and finally press into the panko-parmesan mixture to coat both sides.
- Lay the breaded cutlets in a single layer on the baking sheet and lightly spray the tops with nonstick cooking spray.
- Bake for 35 to 40 minutes until the internal temperature reaches 165°F and the breading turns golden brown. For extra color, broil for 1 to 2 minutes at the end, ensuring not to burn them. Remove parchment if used before broiling.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
For a spicier kick, add red pepper flakes to the breading mixture.
Ensure the chicken is completely coated for maximum crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 370
- Sugar: 1g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 190mg