Oven-Baked Chicken Cutlets

Ingredients

Ingredients

• 4 boneless, skinless chicken breasts
• 2 large eggs
• 1 tablespoon water
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or cooking spray

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. Slice 4 boneless, skinless chicken breasts in half horizontally to create 8 thin cutlets, then pound them to an even 1/4-inch thickness using a meat mallet or rolling pin wrapped in plastic.
3. Set up a breading station with two shallow bowls: one with 2 beaten eggs mixed with 1 tablespoon water; and one with 1 1/2 cups panko breadcrumbs mixed with 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Dip each chicken cutlet in the egg mixture, then coat evenly in the breadcrumb mixture, pressing gently to adhere.
5. Arrange the breaded cutlets on the prepared baking sheet in a single layer, and lightly spray the tops with cooking spray or drizzle with 2 tablespoons olive oil for extra crispiness.
6. Bake for 10 minutes, then flip the cutlets and bake for another 8-10 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
7. Remove from the oven and let rest for 2-3 minutes before serving.