Baked Chicken Cutlets

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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bread Crumbs, Dry, Plain(120g)
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  Bread Crumbs, Panko, Dry(60g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Paprika, Ground(5g)
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  Garlic powder(1g)
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  1/4 teaspoon ground black pepper
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  Cayenne Pepper, Ground(1g)
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  Egg, Whole, Large
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  Chopped fresh parsley or chives (optional for garnish)

Instructions

1. 1Pound the chicken breasts to an even 1/2-inch thickness by placing each between plastic wrap and using a meat mallet or rolling pin, then set aside on a clean surface.
2. 2In a shallow bowl, combine the plain dry bread crumbs, panko bread crumbs, grated Parmesan, paprika, garlic powder, and cayenne pepper. In a separate bowl, beat the eggs until well blended.
3. 3Set up your breading station with the pounded chicken, beaten eggs, breadcrumb mixture, and a baking sheet lined with foil within arm's reach.
4. 4Working one piece at a time, dip the chicken into the beaten eggs, shake off excess, then coat thoroughly in the breadcrumb mixture, gently patting so crumbs adhere to all sides. Place each breaded cutlet on the prepared baking sheet.
5. 5Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. 6Working in batches to avoid crowding, cook the chicken cutlets 4–5 minutes per side over medium-high heat, until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
7. 7Transfer the cooked cutlets to a paper towel-lined plate to cool slightly, then divide evenly into 4 airtight containers while still warm.
8. 8Refrigerate until ready to serve (up to 4 days); reheat gently in a 350°F oven for 8–10 minutes or in a skillet over medium heat until warmed through.