Best Baked Chicken Dinner Recipe
Chicken cutlets are thinner cuts of meat that are perfectly coated with parmesan and flour. They have a thin, crisp crust on the outside and juicy on the inside. Ready in just 30 minutes; your family will love this recipe!
Servings 4
Equipment
- Baking Sheet
- Mixing Bowl
- Instant Read Thermometer
Ingredients
- 1 ½ lb boneless skinless chicken breast cut half lengthwise and brined in saltwater
- 1 egg
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup freshly grated parmesan cheese
- optional oil spray
- optional chopped parsley for garnish
Instructions
- Brine chicken fillets: Fill a large bowl with 1 quart of water and 1/4 cup of kosher salt. Stir to combine and the salt is absorbed. Add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes.
- Heat the oven: Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.
- Breading: In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
- In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
- Remove chicken fillets from the brine and rinse with water. Then pat dry with paper towels.
- Add chicken fillets into the egg mixture, shake off the excess.
- Dredge the chicken in the breadcrumb mixture. Make sure to coat evenly, and lightly press the coating onto the chicken.
- Bake the chicken: Arrange chicken fillets on the baking sheet.
- Bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through.
Notes
- Remove the chicken when the meat reaches an internal temperature of 165 ºF. Avoid poking the fillets too much, as this will release the juices.
- Allow the chicken to rest and cool before serving to “lock-in” the juices.