Giant Oven Fried Ground Chicken Cutlet
Giant Oven Fried Ground Chicken Cutlet
Ingredients
For the Ground Chicken Cutlet
- 1 1/2 pounds ground chicken, 90% lean or higher
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
For Serving (Optional)
- 4 lemon wedges
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with cooking spray or a drizzle of olive oil. This will help prevent sticking and promote even browning.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the ground chicken, 1 large egg, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the cutlet tough.
⏱️ 5 min
- 3
On the prepared baking sheet, form the ground chicken mixture into a large, flat, oval or rectangular cutlet, about 1/2 inch thick. Try to make it as even in thickness as possible to ensure uniform cooking. The 'giant' aspect comes from making one large cutlet instead of several smaller ones.
⏱️ 5 min
- 4
Prepare your breading station. Place the all-purpose flour in a shallow dish. In a second shallow dish, whisk the 2 large eggs. In a third shallow dish, combine the Panko breadcrumbs and smoked paprika, mixing well.
⏱️ 3 min
- 5
Carefully dredge the giant chicken cutlet in the flour, ensuring it's evenly coated. Shake off any excess flour. Next, transfer it to the beaten eggs, coating both sides thoroughly. Finally, carefully place the cutlet into the Panko mixture, pressing gently to adhere the breadcrumbs to all surfaces. Ensure the entire cutlet is well-coated.
⏱️ 7 min
- 6
Drizzle the 2 tablespoons of olive oil evenly over the top of the breaded chicken cutlet. This will help achieve a crispy, 'oven-fried' texture.
⏱️ 1 min
- 7
Bake the chicken cutlet in the preheated oven for 15 minutes. After 15 minutes, carefully flip the cutlet using two spatulas to ensure it doesn't break. Continue baking for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the breading is golden brown and crispy.
⏱️ 30 min•🌡️ 400
- 8
Once cooked, remove the cutlet from the oven and let it rest on the baking sheet for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh parsley and serve with lemon wedges, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Oven Fried Ground Chicken Cutlet
For the Ground Chicken Cutlet
- 1 1/2 pounds ground chicken, 90% lean or higher
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
For Serving (Optional)
- 4 lemon wedges
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with cooking spray or a drizzle of olive oil. This will help prevent sticking and promote even browning.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the ground chicken, 1 large egg, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the cutlet tough.
⏱️ 5 min - 3
On the prepared baking sheet, form the ground chicken mixture into a large, flat, oval or rectangular cutlet, about 1/2 inch thick. Try to make it as even in thickness as possible to ensure uniform cooking. The 'giant' aspect comes from making one large cutlet instead of several smaller ones.
⏱️ 5 min - 4
Prepare your breading station. Place the all-purpose flour in a shallow dish. In a second shallow dish, whisk the 2 large eggs. In a third shallow dish, combine the Panko breadcrumbs and smoked paprika, mixing well.
⏱️ 3 min - 5
Carefully dredge the giant chicken cutlet in the flour, ensuring it's evenly coated. Shake off any excess flour. Next, transfer it to the beaten eggs, coating both sides thoroughly. Finally, carefully place the cutlet into the Panko mixture, pressing gently to adhere the breadcrumbs to all surfaces. Ensure the entire cutlet is well-coated.
⏱️ 7 min - 6
Drizzle the 2 tablespoons of olive oil evenly over the top of the breaded chicken cutlet. This will help achieve a crispy, 'oven-fried' texture.
⏱️ 1 min - 7
Bake the chicken cutlet in the preheated oven for 15 minutes. After 15 minutes, carefully flip the cutlet using two spatulas to ensure it doesn't break. Continue baking for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the breading is golden brown and crispy.
⏱️ 30 min•🌡️ 400 - 8
Once cooked, remove the cutlet from the oven and let it rest on the baking sheet for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh parsley and serve with lemon wedges, if desired.
⏱️ 5 min