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Crispy Panko Chicken Cutlets with Rosemary and Lemon

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

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.

Crispy Panko Chicken Cutlets with Rosemary and Lemon

 1 ½ lbs chicken breast cutlets
 ½ tsp Pimentón de la Vera or Spanish smoked paprika
 ½ tsp roasted garlic powder or granulated garlic
 2 cups plain panko breadcrumbs
 3 tbsp Colavita Extra Virgin Olive Oil
 2 tsp fresh rosemary, chopped
 ½ cup all-purpose flour
 4 large eggs, beaten
 1 lemon, cut into wedges
1

Heat the oven to 425°F.

2

Combine 1 tsp. salt, 1/2 tsp. pepper, the pimentón, and the garlic powder. Sprinkle the mixture on the chicken.

3

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.

4

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.

5

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.

Nutrition Facts

Servings 2