These baked Japanese panko chicken cutlets feature chicken dipped in egg then coated with seasoned panko breadcrumbs for a healthier crispy chicken with lots of flavor and crunch.
Preheat the oven to 425 degrees F F and spray a baking sheet with non-stick spray.
In a small mixing bowl, combine the panko, parmesan, and spices.
Set up your dredging station by arranging a shallow plate with the whisked egg, then the panko mixture into another shallow dish.
Dip each chicken breast in the whisked eggs and then dip into the panko mixture. Press gently to make sure the chicken breast is evenly coated.
Place the crumbed chicken breasts on the baking sheet and top with the leftover panko mixture.
Lightly spray the chicken breasts with olive oil.
Bake for 20-25 minutes, or until cooked to an internal temperature of 165 degrees F and are golden brown.
Notes
Make sure that the chicken has reached an internal temperature of 165 degrees F with an instant-read thermometer before serving. Air Fryer Panko Crusted Chicken To make this recipe in an air fryer, follow the same instructions to coat the chicken. Then place two chicken breasts in the air fryer at a time and bake fry for 10 minutes at 375 degrees F then flip them over and air fry for another 5-10 minutes until cooked through.