Crispy Panko Chicken Cutlets with Rosemary and Lemon
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Crispy Panko Chicken Cutlets with Rosemary and Lemon
A hot oven and a generous drizzle of olive oil in the panko coating give these cutlets a crisp “fried” texture without the messiness of actually frying.
Ingredients
Directions
Heat the oven to 425°F.
Combine 1 tsp. salt, 1/2 tsp. pepper, the pimentón, and the garlic powder. Sprinkle the mixture on the chicken.
Put the panko in a large shallow bowl and gently toss with the olive oil and rosemary. Put the flour and eggs in two separate shallow bowls.
Using tongs and working one piece at a time, first dredge the chicken in the flour, shaking off any excess, then flip a couple of times in the egg, then transfer to the panko and press with your hands so the breadcrumbs stick. Transfer to a large rimmed baking sheet lined with aluminum foil.
Bake the chicken until browned and no longer pink in the center; an instant-read thermometer inserted into the center of a piece will register 165°F. Serve immediately with the lemon.
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Ingredients
Directions
Heat the oven to 425°F.
Combine 1 tsp. salt, 1/2 tsp. pepper, the pimentón, and the garlic powder. Sprinkle the mixture on the chicken.
Put the panko in a large shallow bowl and gently toss with the olive oil and rosemary. Put the flour and eggs in two separate shallow bowls.
Using tongs and working one piece at a time, first dredge the chicken in the flour, shaking off any excess, then flip a couple of times in the egg, then transfer to the panko and press with your hands so the breadcrumbs stick. Transfer to a large rimmed baking sheet lined with aluminum foil.
Bake the chicken until browned and no longer pink in the center; an instant-read thermometer inserted into the center of a piece will register 165°F. Serve immediately with the lemon.