Baked Chicken Cutlets
Crispy baked chicken breast. Combined Panko breading, Parmesan cheese, paprika, garlic powder, and Italian seasoning for the breading. Crispy outside, moist and tender inside.
Equipment
- baking sheet pan
- Heatproof baking rack
- Bowls
- Shallow containers
Ingredients
- 1 pound boneless, skinless, chicken breast cut into thin strips
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup Panko breading
- 1/2 cup Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons olive oil
- chopped parsley or basil for garnish
FOR THE HOMEMADE RANCH DRESSING
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400ºF. Grease a heatproof rack, and place it onto a baking sheet pan.
- Season the chicken with salt and pepper, and toss to coat well. Place the Panko breading into a nonstick skillet. Toast the Panko until golden brown.
- In a bowl, combine the toasted Panko, Parmesan cheese, paprika, garlic powder, and Italian seasoning, mix to combine.
- Beat the eggs, and place the flour into a shallow container. Add the oil into the Panko mixture, and mix to combine.
- Dredge the chicken into the flour first, then eggs, and then to the Panko mixture. Place the chicken onto the prepared rack. Bake for 15-20 minutes or until the chicken reaches 165ºF internal temperature. Sprinkle chopped parsley or basil for garnish.
FOR THE HOMEMADE RANCH DRESSING
- Combine all the Ranch dressing ingredients. Mix until well combined. Use the Ranch dressing for dipping.
