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Crispy Baked Chicken Cutlets With Garlic Herbs

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Meat (Fleishig)

Crispy baked chicken cutlets get their crunch from a three-step coating of seasoned flour, egg and panko mixed with fresh garlic, parsley, thyme and oregano, baked in the oven instead of fried.

Why the Baked Method Works

Pound the chicken to an even half inch so it cooks quickly. After coating, let the cutlets rest on a rack for 10 minutes so the coating sets. Spray or drizzle with oil and bake on a rack set over a sheet pan so hot air reaches every side. Thighs stay juicier than breasts, but both work.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is salted during koshering, so you may want to reduce the salt in the flour.

Make-Ahead

Coat the cutlets up to 4 hours ahead. Leftovers keep for 3 days and are great in sandwiches.

Crispy Baked Chicken Cutlets With Garlic Herbs
These crispy baked chicken cutlets get golden and crunchy without any frying, thanks to a double coating system and high-heat technique.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken thighs or breasts pounded to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 2 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 1 tsp garlic powder
  • 3 large eggs beaten
  • 2 cups panko breadcrumbs
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme chopped
  • 1 tsp dried oregano
  • 2 tbsp olive oil for spraying

What I use for this recipe

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Method
 

  1. Preheat oven to 425°F. Place a large rimmed baking sheet in the oven while it preheats.
  2. Place chicken between two pieces of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
  3. Set up three shallow dishes: In the first, combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder. In the second, beat the eggs. In the third, mix panko breadcrumbs, minced garlic, parsley, thyme, oregano, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper.
  4. Working with one piece at a time, dredge chicken in seasoned flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Finally, press into breadcrumb mixture, coating both sides thoroughly.
  5. Carefully remove the hot baking sheet from oven. Spray lightly with cooking spray or brush with oil. Place coated chicken on the hot sheet, leaving space between pieces.
  6. Lightly spray or brush the tops of the cutlets with olive oil. Bake for 12-15 minutes, until golden brown and internal temperature reaches 165°F.
  7. Let rest for 3 minutes before serving. Serve immediately while crispy.

Notes

For extra crispy results, place the coated cutlets on a wire rack for 10 minutes before baking to let the coating set. These can be prepared through step 4 and refrigerated up to 4 hours ahead. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 485mg 21%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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