Crispy Baked Chicken Cutlets with Garlic Panko Coating
Golden-brown chicken cutlets baked to perfection with a seasoned panko breadcrumb coating. The garlic and onion powder blend creates a savory crust while keeping the chicken tender inside. Perfect for weeknight dinners when you want the satisfaction of fried chicken without the oil. The wire rack technique ensures even browning and maximum crispiness on all sides.
Ingredients
- cooking spray
- 4 4-ounce chicken cutletschicken thighs1:1none
increase cooking time 5-10 minutes
- ½ teaspoon ground pepper, divided
- ½ teaspoon salt, divided
- ¼ teaspoon cayenne pepper
- 1 ½ cups panko breadcrumbs
- ¼ cup all-purpose flour
- 1 large egg, beaten
- 1 ¼ teaspoons garlic powder, divided
- 1 ¼ teaspoons onion powder, divided
- ¼ teaspoon dry mustard
Instructions
- 1
Preheat oven and set wire rack inside rimmed baking sheet, coat rack with cooking spray
- 2
Pat chicken dry with paper towels and pierce all over with fork
- 3
Season chicken with pepper, salt and cayenne
- 4
Set up three bowls with panko, flour and beaten egg
- 5
Mix garlic powder and onion powder into panko
- 6
Mix mustard, remaining garlic powder, onion powder and pepper into flour
- 7
Dredge each cutlet in flour, dip in egg, then coat in panko mixture, pressing to adhere
- 8
Place coated cutlets on prepared rack
- 9
Coat each cutlet generously with cooking spray
- 10
Bake until golden brown and crispy, flipping and spraying halfway through
- 11
Transfer to platter and sprinkle with remaining salt
Tips
Pierce chicken with fork to help seasonings penetrate and prevent shrinking during baking
Press panko firmly onto chicken to ensure coating stays attached during baking
Spray coating generously with cooking spray to achieve maximum crispiness without frying
Good to Know
refrigerate up to 3 days in airtight container
bread cutlets up to 4 hours ahead, refrigerate on rack
serve immediately while hot and crispy
Common Mistakes
pat chicken completely dry to avoid soggy coating
spray coating thoroughly to prevent dry spots that won't brown
use wire rack to allow air circulation for even crisping
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of cutlets?
Yes, pound chicken breasts to 1/2 inch thickness first, or slice horizontally into cutlets for even cooking and proper breading adhesion.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work but won't be as crispy. Pulse day-old bread in food processor for homemade breadcrumbs with better texture.
How long do leftovers keep?
Refrigerate up to 3 days. Reheat in 350°F oven for 5-8 minutes to restore crispiness rather than microwaving.