baked chicken cutlets

These Japanese inspired breaded chicken cutlets are like an Asian version of Italian Chicken Milanese. The Japanese Togarashi spice blend is combined with panko for a spicy, crisp coating.

Crispy Togarashi Chicken with Sesame Cucumber Relish

rice vinegar

sugar

sesame oil

ginger

garlic (grated

salt

cucumber

red onion

sesame seeds

chicken

all-purpose flour

egg (lightly beaten)

whole wheat panko breadcrumbs

Shichimi Togarashi (Japanese 7 Spice Blend)

black pepper (to taste)

olive oil spray

soy sauce

Preheat oven to 400F degrees.

In a small bowl, whisk together vinegar, sugar, sesame oil, ginger, garlic, and salt.  Add cucumber, onion and sesame seeds and stir.  Set aside to allow flavors to combine.

Season chicken cutlets with ¼ teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl.  Place panko, Togarashi, ¼ teaspoon salt, pepper and sesame seeds on another shallow plate.  Dredge each cutlet lightly in flour, then egg (shaking off excess), then panko mixture.  Place on a sheet pan covered in parchment.  Spray cutlets lightly with olive oil and bake for 20 minutes, rotating pan halfway through.

Top each cutlet with about 1/2 cup relish, 1 teaspoon soy sauce and sriracha (if desired). Serve.

Crunchy golden Oven Baked Chicken Cutlets have a crispy coating, while staying tender and juicy inside! This is a great healthy alternative to a classic fried chicken breast recipe that you can make in just under 40 minutes.

Oven Baked Chicken Cutlets

chicken breasts

eggs

breadcrumbs

Parmesan cheese (grated)

lemon zest

Salt, pepper

Preheat the oven to 400°F. Place a wire rack on a baking sheet and brush or spray it with cooking oil, then set aside.

Prepare 3 separate dished. 1st with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In a 3rd dish mix 1 cup Italian breadcrumbs, ½ cup grated Parmesan cheese, and 1 tbsp lemon zest.

Cut the chicken breasts in halves lengthwise. Cover them with plastic wrap and pound with a meat tenderizer until they are even thickness and about ¼-inch thick. Season them with salt and pepper from both sides.

Dredge each cutlet in flour, then beaten eggs, and then breadcrumb mixture. Place on a pre-greased wire rack. Spray the tops of the cutlets with some cooking spray, that will help to keep the tops crispy and get golden in color.

Bake at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F.

Chicken cutlets are baked in the oven and are crispy on the outside, and juicy and moist on the inside. Coated in garlic parmesan breadcrumb mixture, they are very flavorful. Healthier and much easier to make than fried!

Baked Chicken Cutlets

lbs chicken cutlets (~6 pieces)

butter

garlic powder

parmesan cheese (grated)

½ tsp black pepper

Preheat oven to 375℉. Prepare a sheet pan by placing aluminum foil on it. Top with a baking rack. Brush oil onto the baking rack to prevent sticking.

Place melted butter in a shallow dish.

In another shallow dish, mix breadcrumbs, garlic powder, parmesan cheese, salt and pepper.

Pat dry chicken cutlets. Working with one chicken cutlet at a time, brush cutlet with melted butter on both sides. Then coat chicken cutlets with the breadcrumb mixture on both sides. Finally, place the cutlet on the prepared baking rack.

Repeat for each cutlet.

Bake the chicken cutlets for 30 minutes. Flip the cutlets halfway through (~the 15 minute mark)

Remove from oven when internal temperature of each cutlet reaches 165℉. Serve and enjoy!

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The most viewed baked chicken cutlets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oven Baked Chicken Cutlets

Baked Chicken Cutlets

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