Crispy Chicken Cutlets. Revised 10/20/20
From fewls 6 years ago
- 1 hour to make
- Serves 4-6
Chicken cutlets or chicken thighs work really well with this recipe. Plain old chicken thighs or breasts are boring by themselves and if you add the dipping sauce they become a really nice treat! This recipe was revised, all cooking is in the oven, making it a lot healthier. Read more But easier too, without loss of taste. The Panko adds a lot of crunch and doesn't get soggy after freezing. You might think that the mayo/dijon would overwhelm the entire taste, but it really does not. Whatever magic occurs, this tastes Great! See less
Ingredients
- • 2 cups Panko bread crumbs shopping list
- • 2 T mayo, 2 T Dijon mustard, 1tsp lemon juice shopping list
- • pinch of Salt shopping list
- • 2 6-8 oz boneless skinless chicken breasts or 8 thighs pounded ¼ inch thick shopping list
- • Spray on canola or olive oil shopping list
How to make it
- 1. Cover a cookie sheet with aluminum foil. Spray with olive oil. Spread
- Panko evenly and bake in a 390° for 10 minutes, watch to make sure they don't burn.
- 2. Working with one cutlet at a time, cover cutlets in mustard/mayo/lemon mixture.
- 3. Coat both sides with Panko pressing gently so crumbs adhere.
- 4 . Transfer cutlets to a rimmed baking sheet covered in aluminum foil
- 5. Bake in 390° oven for 10 minutes and using tongs, flip over. Raise the temp to 430° and bake without moving the cutlets until the bottoms are a deep golden brown, 2-3 minutes if not Brown bake for 2-3 more minutes (Internal temp will be 165°)
- 6. Transfer to the prepared rack and season with salt and pepper
- 7. Serve immediately
- To freeze, wrap each cooked cutlet in cling wrap. Will Freeze for 6 months.
- Note: a good dipping sauce is Tonkatsu sauce.
- ¼ cup ketchup
- 2 T Worcestershire sauce
- 2 tsp soy sauce
- 1 tsp Dijon
- Whisk all ingredients together in a bowl. Serve separately.
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