Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts (4 cutlets)
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 cup (100 g) breadcrumbs (panko preferred for extra crispiness)
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) paprika
  • ½ tsp (2 g) salt
  • ½ tsp (2 g) black pepper
  • Zest of 1 lemon (optional)
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 g) dried oregano or thyme

Instructions:

  1. In a bowl, combine olive oil, lemon juice, and dried herbs. Add chicken cutlets and coat well. Marinate for 10 minutes while prepping other ingredients.
  2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. In the first bowl, place flour mixed with salt, pepper, garlic powder, and paprika. In the second bowl, beat the eggs. In the third bowl, pour the breadcrumbs, adding lemon zest if using.
  4. Remove each cutlet from the marinade, letting excess drip off. Dredge in flour, dip in eggs, and coat with breadcrumbs thoroughly.
  5. Arrange coated cutlets on the prepared baking sheet. Bake for 20-25 minutes or until golden brown and cooked through (internal temperature of 165°F or 74°C).
  6. Let rest for a few minutes before serving.