SizzleTales

Golden crunchy chicken cutlets with a tender, juicy center.

Servings: 4 · Prep: 20 minutes · Cook: 25 minutes

Ingredients

• 600 g chicken breast, cut into even cutlets
• 70 g plain flour
• 2 large eggs, beaten
• 120 g panko breadcrumbs
• 1 tsp paprika
• 1 tsp garlic powder
• ¾ tsp salt
• ¼ tsp black pepper
• 2 tbsp neutral oil

Instructions

1. Preheat oven to 210°C (410°F) and line a baking tray.
2. Pat chicken dry; season with salt, pepper, paprika and garlic powder.
3. Put flour, beaten eggs and panko in three separate shallow bowls.
4. Dredge chicken in flour, dip in egg, then press into panko to coat.
5. Arrange on tray, brush with oil and bake for about 20–25 minutes, turning once, until golden and the thickest part reaches 74°C (165°F).
6. Rest 3 minutes, then serve with lemon or dipping sauce.

Cooking tip

Use a thermometer to confirm doneness; equal-thickness cutlets cook more evenly.