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Parmesan-Panko Oven-Fried Cutlets
Andre Lewis

Parmesan-Panko Oven-Fried Cutlets

Panko stays crisp in the oven; Parmesan fills the gaps and browns before the lean breast dries out. These thin cutlets cook quickly, so start checking at 14 minutes instead of leaving them for a round twenty. The underside should be golden too, not damp and beige.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets pounded to 1/2 inch
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 3 tbsp olive oil

Method
 

  1. Heat the oven to 425°F and place a wire rack on a rimmed sheet pan.
  2. Season the cutlets with the salt and pepper, place the flour in one dish and whisk the eggs with water in another.
  3. Toss the panko, Parmesan, Italian seasoning and olive oil in a third dish until the crumbs are evenly moistened.
  4. Coat each cutlet in flour, egg and the panko mixture, pressing until the surface is fully covered.
  5. Set the cutlets on the rack and bake for 14 to 18 minutes, turning the pan once but not flipping the chicken.
  6. Remove individual cutlets as soon as the thickest section reaches 165°F and the crumbs are golden.
  7. Rest for 3 minutes before serving to keep the juice inside the thin meat.