Crispy Baked Chicken Cutlets

This crispy baked chicken cutlet recipe is a simple, all-purpose dinner that you can come to again and again. It lends itself perfectly to a wide array of sides and toppings. Enjoy it on top of a peppery arugula salad or serve it on a bun with coleslaw, or simply pair it with roasted potatoes or veggies and a side of ketchup for dipping.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• Cooking spray
• 4 4-ounce chicken cutlets
• ½ teaspoon ground pepper, divided
• ½ teaspoon salt, divided
• ¼ teaspoon cayenne pepper
• 1½ cups panko breadcrumbs
• ¼ cup all-purpose flour
• 1 large egg, beaten
• 1¼ teaspoons garlic powder, divided
• 1¼ teaspoons onion powder, divided
• ¼ teaspoon dry mustard

Directions

1. Preheat oven to 425°F. Set an oven-safe wire rack inside a large rimmed baking sheet. Coat the rack with cooking spray.
2. Place chicken on a paper-towel-lined plate; pat dry with additional paper towels. Using a fork, pierce the cutlets all over; sprinkle with 1/4 teaspoon each pepper, salt and cayenne.
3. Place panko, flour and egg in 3 separate wide, shallow bowls. Stir 1/2 teaspoon each garlic powder and onion powder into the panko. Stir mustard and the remaining 3/4 teaspoon each garlic powder and onion powder and 1/4 teaspoon pepper into the flour.
4. Working with 1 cutlet at a time, dredge in flour and shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat, pressing to adhere. Place on the prepared rack. (Discard any remaining egg, flour mixture and panko mixture.)
5. Generously coat each cutlet with cooking spray, making sure there are no dry spots. Bake until golden brown and crispy, about 20 minutes, flipping and coating with cooking spray halfway through. Transfer to a platter and sprinkle with the remaining 1/4 teaspoon salt.

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