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Baked Chicken Cutlets

Crispy Baked Chicken Cutlets with Lemon and Parmesan Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken cutlets
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • Black pepper
  • Olive oil spray
  • 1 lemon
  • Fresh parsley (optional)

Method
 

  1. Pat chicken dry, season with garlic powder, 1/2 tsp salt, and pepper, then soak in buttermilk for 10 minutes while preheating oven to 400°F.
  2. Lift cutlets from buttermilk, dredge in flour (seasoned with a pinch of salt and pepper) and shake off excess.
  3. Dip each cutlet into eggs beaten with 1 tbsp water, letting extra drip off.
  4. Coat firmly in panko mixed with Parmesan, remaining 1/2 tsp salt, and a little pepper. Place on lined baking sheet, spray tops with olive oil.
  5. Bake 15 to 20 minutes at 400°F until golden and chicken reaches 165°F.
  6. Transfer to a platter, squeeze lemon over the top, and serve with lemon wedges and parsley.

Notes

If you don’t have buttermilk, stir 1 tablespoon lemon juice into 1 cup whole milk and let it sit 5 minutes before using.