It lends itself perfectly to a wide array of sides and toppings.
And it goes with a wide variety of sides.
Try it with a peppery arugula salad, creamy potato salad or steamed snappy fresh green beans.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Keep reading for cooking success tipslike how to ensure the crispiest exterior while keeping the chicken tender and juicy.
Set an oven-safe wire rack inside a large rimmed baking sheet.
Coat the rack with cooking spray.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Place chicken on a paper-towel-lined plate; pat dry with additional paper towels.
Place panko, flour and egg in 3 separate wide, shallow bowls.
Stir 1/2 teaspoon each garlic powder and onion powder into the panko.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Working with 1 cutlet at a time, dredge in flour and shake off excess.
Dip in egg; let excess drip off.
Dredge in panko mixture to coat, pressing to adhere.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Place on the prepared rack.
(Discard any remaining egg, flour mixture and panko mixture.)
Generously coat each cutlet with cooking spray, making sure there are no dry spots.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Bake until golden brown and crispy, about 20 minutes, flipping and coating with cooking spray halfway through.
Transfer to a platter and sprinkle with the remaining 1/4 teaspoon salt.
Heat them on a sheet pan in a 350F oven for about 10 minutes or until heated through.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
