Crispy Baked Chicken Cutlets
Crispy baked chicken cutlets with a shatteringly crunchy panko crust and a juicy center — no deep frying. A quick sear and a hot oven do the work in 35 minutes, and it's naturally low-carb.
Equipment
- 12-inch cast iron skillet
- Rimmed baking sheet
- Wire Rack
- Three Shallow Bowls or Pie Plates
- Kitchen Tongs
Ingredients
- 1 1/2 pounds chicken breast cutlets, pounded to 1/2-inch thickness
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan
- 2 large eggs
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Olive oil spray, for misting
- Lemon wedges, for serving
Instructions
- Set up your dredging station: whisk the eggs with the mayonnaise or Greek yogurt in a shallow dish until smooth. In another dish, combine the panko, Parmesan, garlic powder, onion powder, smoked paprika, and a good pinch of salt and pepper. Mix with your fingers so the cheese is evenly distributed.
- Place a cast iron skillet over medium-high heat and let it get hot — shimmering but not smoking. While it heats, pat the chicken cutlets dry and pound to an even 1/2-inch thickness if needed.
- Dredge each cutlet: dip into the egg mixture, let the excess drip off, then press firmly into the panko mixture until both sides are well coated. Press the crumbs on — don't just sprinkle.
- Sear the cutlets in the hot skillet in a single layer, undisturbed, for 2 minutes until golden underneath. Flip and cook for 2 minutes more. If your skillet isn't 12 inches, work in batches.
- Transfer the seared cutlets to a wire rack set inside a rimmed baking sheet, leaving space between them. Lightly spray the tops with olive oil.
- Bake at 400°F for 10 to 12 minutes, until the chicken is cooked through and the crust is deep golden brown and very crisp. An instant-read thermometer should hit 165°F in the thickest part.
- Let the cutlets rest on the rack for exactly 3 minutes before serving, with lemon wedges on the side.
Notes
For dairy-free: skip the Parmesan and use an extra 1/4 cup panko plus a pinch of salt. For gluten-free: use gluten-free panko. For a spicy honey mustard version, whisk 1 tablespoon honey and 1 teaspoon Dijon into the egg wash and add a pinch of cayenne to the panko. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 375°F oven for 5 to 7 minutes to bring back the crisp. Freeze cooked cutlets in a single layer, then transfer to a bag for up to 2 months; reheat from frozen at 400°F for about 12 minutes.