Crispy Oven-Fried Chicken Cutlets with Panko

Makes 6 cutlets. Use an oven-safe wire rack inside an 18-by-13-inch rimmed sheet pan, three shallow dishes, and a food thermometer. Use a second pan and rack if the cutlets cannot fit with space between them.

• Chicken breast (1½ pounds): Cut into about six thin cutlets so each serving has one piece.
• Flour (½ cup): Gives the egg a thin layer to cling to.
• Eggs (2 large): Hold the crumbs on the chicken.
• Plain panko (1½ cups) and grated Parmesan (¼ cup): Form the crumb coating.
• Garlic powder (1 teaspoon), dried Italian seasoning (1 teaspoon), fine salt (½ teaspoon), and black pepper (¼ teaspoon): Season the coating.
• Olive oil (2 tablespoons): Use ½ tablespoon on the rack and stir 1½ tablespoons into the crumbs.
• Lemon wedges: Optional for serving.

1. Heat the oven. Set a rack in the middle and heat to 425°F. Set an oven-safe wire rack inside an 18-by-13-inch rimmed sheet pan. Brush it with ½ tablespoon olive oil.
2. Prepare the chicken. Slice large breasts horizontally, then pound the pieces between sheets of plastic wrap to an even ¼- to ⅓-inch thickness. Keep raw chicken away from ready-to-eat food. Do not rinse it.
3. Set up the coating. Put flour in one shallow dish and beat the eggs in another. In a third dish, mix the panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir the remaining 1½ tablespoons olive oil through the crumbs.
4. Bread the cutlets. Coat one piece lightly in flour and shake off the excess. Dip in egg, let extra drip away, then press both sides into panko. Repeat.
5. Arrange and bake. Set the cutlets on the rack without overlapping. Bake for an estimated 16–22 minutes, turning about halfway through. Begin checking around 15 minutes; thickness and oven behavior change the time.
6. Check the center. Insert a food thermometer into the thickest part of each cutlet. Remove it when it reaches 165°F. Serve with lemon wedges if desired.

Give the cutlets space. When pieces touch, moisture collects between them. Use a second pan if needed.

Shake off extra flour and egg. A thin, even layer helps crumbs stay attached. Press the panko onto the chicken instead of piling loose crumbs on top.

Check temperature before baking longer for color. Thin chicken can reach 165°F while some crumbs are light gold. A darker crust is not a reason to overcook the meat.

For a simple side, serve the cutlets with the Roasted Veggie Sheet Pan Mix.

Refrigerate cooked cutlets in an airtight container within 2 hours. Keep them at 40°F or below and use within 3–4 days.

To reheat, place the cutlets on a rack in a 400°F oven and check after about 5 minutes. Continue until heated throughout to 165°F. The time depends on thickness and starting temperature. An oven can help restore some crunch; a microwave softens the coating.