Crispy Panko-Baked Chicken Cutlets with Lemon-Parmesan

How to Make Crispy Panko-Baked Chicken Cutlets with Lemon-Parmesan

1. 1

   Step 1: Prepare and flatten the chicken

   Trim any excess fat from the chicken breasts and slice each breast horizontally to make two thin cutlets (or place whole breasts between plastic and pound to about 1/2-inch thickness). Season both sides with kosher salt and freshly ground black pepper, then set aside on a plate while you set up the breading station.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Set up breading stations and combine coating

   Place the flour in a shallow dish. In a second dish, beat the eggs until smooth. In a third dish, combine panko, grated Parmesan, lemon zest (reserve lemon for finishing), and garlic powder, mixing until evenly distributed. Season the panko mixture lightly with a pinch of salt and a grind of pepper.

   For this step

   • 1/2 cupAll-purpose flour
   • 2 largeLarge eggs
   • 1 1/2 cupsPanko breadcrumbs
   • 3/4 cupGrated Parmesan cheese
   • 1 largeLemon (zest + juice)
   • 1 tspGarlic powder
   
3. 3

   Step 3: Dredge the cutlets

   Working one at a time, lightly dredge each cutlet in flour, shaking off excess, then dip into the beaten eggs and press firmly into the panko-Parmesan mixture to coat both sides. Place coated cutlets on a parchment-lined baking sheet and drizzle or brush each cutlet with olive oil to promote even browning in the oven.

   For this step

   • 3 tbspOlive oil
   
4. 4

   Step 4: Bake until golden and cooked through

   Arrange the baking sheet on the middle rack of a 425°F (220°C) oven and bake for 15–18 minutes, flipping once halfway through, until the crust is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If desired, broil for 1–2 minutes at the end to deepen the color, watching closely to prevent burning.
   
5. 5

   Step 5: Finish and serve

   Transfer cutlets to a serving platter and squeeze fresh lemon juice over the hot cutlets, then sprinkle with an extra pinch of grated Parmesan if you like. Let rest 2 minutes, garnish with lemon wedges, and serve immediately with a simple salad or roasted vegetables.
   

1. Trim any excess fat from the chicken breasts and slice each breast horizontally to make two thin cutlets (or place whole breasts between plastic and pound to about 1/2-inch thickness). Season both sides with kosher salt and freshly ground black pepper, then set aside on a plate while you set up the breading station.
2. Place the flour in a shallow dish. In a second dish, beat the eggs until smooth. In a third dish, combine panko, grated Parmesan, lemon zest (reserve lemon for finishing), and garlic powder, mixing until evenly distributed. Season the panko mixture lightly with a pinch of salt and a grind of pepper.
3. Working one at a time, lightly dredge each cutlet in flour, shaking off excess, then dip into the beaten eggs and press firmly into the panko-Parmesan mixture to coat both sides. Place coated cutlets on a parchment-lined baking sheet and drizzle or brush each cutlet with olive oil to promote even browning in the oven.
4. Arrange the baking sheet on the middle rack of a 425°F (220°C) oven and bake for 15–18 minutes, flipping once halfway through, until the crust is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If desired, broil for 1–2 minutes at the end to deepen the color, watching closely to prevent burning.
5. Transfer cutlets to a serving platter and squeeze fresh lemon juice over the hot cutlets, then sprinkle with an extra pinch of grated Parmesan if you like. Let rest 2 minutes, garnish with lemon wedges, and serve immediately with a simple salad or roasted vegetables.