Ingredients
Equipment
Method
- If using chicken breasts, place them on a cutting board and slice them horizontally to create thinner cutlets, about 1/2-inch thick. Alternatively, if using chicken thighs, trim any excess fat. For consistent cooking, it’s beneficial to pound the cutlets to an even thickness of about 1/2 inch.1 pound boneless, skinless chicken breasts or thighs
- Prepare three shallow dishes or plates. In the first, place the all-purpose flour. In the second, pour the lightly beaten eggs. In the third, combine the panko breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix these dry ingredients well to ensure even seasoning.1/2 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Working with one chicken cutlet at a time, first dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip back into the dish. Finally, coat the cutlet generously with the seasoned panko breadcrumb mixture, pressing gently to help the crumbs adhere. Repeat this process for all the chicken cutlets.1 pound boneless, skinless chicken breasts or thighs, 1/2 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup or lightly grease it. Arrange the breaded chicken cutlets in a single layer on the prepared baking sheet, ensuring they are not touching.1 pound boneless, skinless chicken breasts or thighs
- Drizzle the tops of the chicken cutlets with a tablespoon of olive oil or lightly coat them with cooking spray. This step is crucial for achieving that signature crispy golden brown exterior.1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil or cooking spray
- Bake for 20-25 minutes, flipping the cutlets halfway through (around the 10-12 minute mark), until they are golden brown, crispy, and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).1 pound boneless, skinless chicken breasts or thighs
Notes
These Crispy Oven-Baked Chicken Lunch Cutlets are fantastic for meal prep. To store leftovers, allow the cooked chicken to cool completely before transferring it to an airtight container. Refrigerate them for up to 3-4 days. They maintain their delightful crispness best when stored without any sauces. To reheat for optimal taste, the best method is to use your oven or a toaster oven. Arrange the cooled cutlets on a baking sheet and reheat at 350°F (175°C) for 5-10 minutes, or until warmed through and their crispiness is restored. Microwaving is an option, but it will likely result in a less crispy texture. For longer storage, you can freeze the cooked and cooled cutlets. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the oven method.