Meet your new favorite dinner: perfectly crispy baked pankochicken. Parmesan cheese and toasted panko bread crumbs create a superbly crispy crust on chicken breast cutlets. Simply bake them in the oven for juicy, golden perfection. Ready in less than 25 minutes, this will become a staple weeknight dinner.
Preheat oven to 425F. Grease a baking sheet with 1 tablespoon of olive oil.
Season both sides of the chicken cutlets with salt and place on prepared baking sheet.
Heat the remaining 1 tablespoon of olive oil over medium-low heat in a small skillet. Add the panko bread crumbs and toast, stirring frequently until deep brown, about 5-7 minutes.
Combine the panko with grated Parmesan cheese, garlic powder and oregano in a small bowl or plate for dredging.
Meanwhile, combine the mayonnaise with Dijon mustard in a small bowl and spread evenly across one side of each chicken cutlet.
Dredge the prepared chicken cutlets, mayonnaise side down, into the panko mixture. Press down to adhere panko to mayonnaise–only do this on one side of the chicken. Return to baking sheet, panko side up. Repeat with remaining chicken cutlets.
Bake at 425F for 10 minutes or until chicken reaches an internal temperature of 165F.
Notes
Toast the bread crumbs! Without pre-toasting the panko, it won’t end up dark brown and crispy–especially because this recipe cooks for only 10 minutes in the oven. You can toast a big batch of bread crumbs ahead of time, and keep them on hand in the fridge (or freezer) to use as needed.
Because we’re using chicken cutlets, the chicken only needs the coating on one side for the perfect crispy topping to chicken ratio.
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