Ingredients
Method
- Preheat oven to 425°F. Place a large rimmed baking sheet in the oven while it preheats.
- Place chicken between two pieces of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
- 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.
- 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.
- 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.
- 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.
- 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.