Baking chicken cutlets is a much healthier approach than deep frying and taste just as good. I love this version using Panko breadcrumbs and once you have everything set up mise en place (a French phrase which means “putting in place”, as in set up), you’ll find this recipe very easy to follow. You can enjoy this dish as a main course, or slice it up in your favorite salad, and let’s not forget the classic chicken cutlet sandwich. My favorite way to enjoy this sandwich: french bread, mayonnaise, arugula, avocado, chicken and bacon. Delish!
- 2 cups plain Panko breadcrumbs
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1 tablespoon dried oregano
- 6 chicken cutlets, or 3 boneless breasts cut in half lengthwise and pounded thin
- Coarse salt
- fresh cracked pepper
- 3 large eggs
- 1/3 cup all-purpose flour
- Preheat oven to 400 degrees.
- Toss panko, oregano, olive oil, salt on a rimmed baking sheet and using your hands, mix together and spread evenly across cookie sheet.
- Bake until deep golden brown, about 10 – 15 minutes, set aside to cool
- Whisk eggs in a bowl
- Line up from left to right: a plate with the flour, the bowl of eggs, and plate with panko bread crumbs. Take the baking sheet used to make panko breadcrumbs) and place a wire rack on top, place to the right of the panko breadcrumb plate
- Increase oven temperature to 450 degrees
- Pat dry chicken cutlets and season with salt and pepper to taste
- Take one cutlet, dredge in flour, tap off excess.
- Slide chicken cutlet into the egg bowl covering both sides, shake off excess
- Coat cutlet on all sides with panko breadcrumbs, patting down to adhere
- Place chicken cutlets side by side on the wire rack. Repeat process for all chicken cutlets
- Bake for 8 minutes, turn over and cook for 3 more minutes. Remove one cutlet and cut in the middle to check the chicken is cooked through. Serve immediately.