Ingredients:
Chicken:
-
2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
-
Salt and black pepper, to taste
-
1 tsp garlic powder
-
½ tsp paprika (optional, for color)
Breading:
-
¾ cup breadcrumbs (Italian-style or panko for extra crunch)
-
½ cup grated Parmesan cheese
-
1 tsp dried oregano or Italian seasoning
-
1 tsp garlic powder
-
¼ tsp red pepper flakes (optional)
Wet Coating:
-
2 eggs, beaten
-
1 tbsp Dijon mustard or mayo (optional, for extra moisture & flavor)
Finishing:
-
Olive oil spray or drizzle
-
Fresh parsley, chopped (for garnish)
-
Extra grated Parmesan (for topping)
🔪 Instructions:
1. Prep the Oven:
-
Preheat to 400°F (200°C).
-
Line a baking sheet with parchment paper or lightly grease it. Place a wire rack on top for extra crispiness (optional).
2. Season Chicken:
-
Pat chicken cutlets dry.
-
Season both sides with salt, pepper, garlic powder, and paprika.
3. Set Up Breading Station:
-
In one bowl: beat eggs and mix in Dijon/mayo if using.
-
In another bowl: combine breadcrumbs, Parmesan, oregano, garlic powder, and red pepper flakes.
4. Bread the Chicken:
-
Dip each cutlet into the egg wash, let excess drip off, then press into breadcrumb mixture to coat both sides well.
-
Place coated cutlets on the prepared baking sheet (on the rack if using).
5. Bake:
-
Lightly spray or drizzle the tops with olive oil.
-
Bake for 18–22 minutes, flipping halfway, until golden brown and internal temp reaches 165°F (74°C).
-
Optionally broil for the last 1–2 minutes for extra crispiness.