I LOVE Chicken Cutlets. They are one of my more requested dishes. They are crispy, well seasoned and make a terrific leftover served cold. These are not your typical greasy cutlets. They use seasoned whole wheat flour and whole wheat panic for the breading and then are lightly spritzed with oil and baked until crisp perfection.
Serves 4-6
2 lbs thinly sliced or pounded chicken breasts
1 cup whole wheat flour
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
2 tsp celery seed
2+ tsp flaky sea salt divided
1+ tsp ground pepper divided
3 extra large eggs
3 cups whole wheat panko breadcrumbs
Canola Oil in a spray bottle
Preheat oven to 450 degrees and line a large baking sheet with tin foil
In a medium bowl mix flour, garlic powder, onion powder, paprika, celery seed, 1 tsp salt, 1/2 tsp pepper.
In another medium bowl whisk eggs 1/2 tsp salt and 1/4 tsp pepper.
In another bowl add breadcrumbs remaining salt and pepper.
Pat chicken dry and dip into flour,
making sure to coat both sides. Shake off excess. Dip into eggs shaking off excess and finally dip into panko breadcrumbs, making sure both sides get breadcrumbs.
Place onto baking sheet. Repeat with all cutlets
Spread out on pan so no cutlets touch. Use a second pan if needed. At this point you can cover with tin foil and refrigerate if you plan to cook later. I almost always make these ahead of time so all I have to do is spray and pop them in the oven and dinner is served.
Spray the cutlets with a light coating of canola oil. Flip and spray other side
Bake for 25-30 minutes (depending on thickness of the cutlets). Flipping half way through. Cutlets should be golden brown and crispy
Serve with
Honey Hot Sauce
1/4 cup honey
1 tsp apple cider vinegar
2 tsp hot sauce (Melinda’s hot pepper sauce is a great choice)
Mix and spoon over cutlets or use as a dipping sauce
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