Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 cup breadcrumbs (preferably Panko for extra crispiness)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • (Optional) Pinch of cayenne pepper for heat
  • (For finishing) Olive oil or cooking spray for greasing

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to an even thickness of about half an inch. This ensures they cook evenly.
  3. Season the Chicken: Sprinkle both sides of each chicken breast with salt and pepper.
  4. Set Up Dredging Station: In one shallow dish, add the flour. In another shallow dish, whisk together the eggs and Dijon mustard until combined. In a third shallow dish, combine breadcrumbs with garlic powder, onion powder, and cayenne pepper if using.
  5. Dredge the Chicken: Coat each cutlet in flour first, shaking off any excess. Dip it into the egg mixture until fully coated. Finally, press it into the breadcrumb mixture until well-coated on both sides.
  6. Arrange on Baking Sheet: Place coated chicken cutlets on your prepared baking sheet in a single layer without touching each other.
  7. Bake: Spray or drizzle olive oil over each cutlet for added crispiness if desired. Bake in preheated oven for about 20-25 minutes or until golden brown and cooked through (internal temperature should reach at least175°F/80°C). Flip halfway through cooking time for even browning.
  8. Serve: Let them rest for a couple of minutes before serving to retain juiciness!