Giant Sheet Pan Cutlets
Giant Sheet Pan Cutlets
Ingredients
- 1 pound ground turkey, or ground chicken
- 2 tablespoons seasoning, powdered, your choice
- 1/2 cup all-purpose flour, for dusting
- 1 egg
- 1 1/2 cups panko breadcrumbs
- as needed avocado oil spray
- 2 tablespoons olive oil
- as needed salt, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Place the 1 pound of ground turkey or chicken into a large mixing bowl. Sprinkle about 2 tablespoons of your chosen powdered seasoning over the meat. Mix the seasoning into the meat thoroughly by hand until well combined.
⏱️ 3 min
- 3
Lay a large piece of parchment paper (about the size of your sheet pan) on a clean cutting board or counter surface. Pour about 1/2 cup of all-purpose flour onto the parchment paper and spread it evenly across the surface.
⏱️ 2 min
- 4
Place the seasoned ground meat onto the floured parchment paper. Place another piece of parchment paper of similar size on top of the meat. Using your hands or a rolling pin, press down and spread the meat evenly until it forms a large, thin, and uniform layer, roughly 1/4 to 1/2 inch thick, filling most of the parchment paper.
⏱️ 5 min
- 5
Carefully remove the top piece of parchment paper. Crack 1 egg into a small bowl and whisk it well to create an egg wash. Using a pastry brush, brush the egg wash thoroughly and evenly over the entire top surface of the flattened meat. Sprinkle about 3/4 cup of panko breadcrumbs generously over the egg-washed meat. Press the panko breadcrumbs firmly into the meat layer using your hands to ensure they adhere well. Spray a generous amount of avocado oil spray over the panko-coated surface.
⏱️ 5 min
- 6
Place another piece of parchment paper on top of the panko-coated meat. Carefully flip the entire stack (bottom parchment paper, meat, top parchment paper) over. Remove the top piece of parchment paper. The cutlet should now be flour-side up.
⏱️ 2 min
- 7
Repeat the breading process for the second side: brush with the remaining egg wash, sprinkle generously with the remaining 3/4 cup of panko breadcrumbs, press the panko firmly into the meat, and spray a generous amount of avocado oil spray over the surface.
⏱️ 3 min
- 8
Drizzle 2 tablespoons of olive oil onto a large sheet pan and spread it evenly across the pan, ensuring the entire surface is lightly coated.
⏱️ 1 min
- 9
Carefully transfer the breaded meat from the parchment paper onto the oiled sheet pan. You can do this by gently peeling back the bottom parchment paper and sliding the cutlet onto the pan. Bake in the preheated oven for 20-25 minutes, or until the cutlet is golden brown and crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 25 min•🌡️ 400
- 10
Once baked and crispy, remove the giant cutlet from the oven. Immediately sprinkle salt over the hot cutlet to taste. Let it rest for a few minutes before cutting into desired portions. Serve hot.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Sheet Pan Cutlets
- 1 pound ground turkey, or ground chicken
- 2 tablespoons seasoning, powdered, your choice
- 1/2 cup all-purpose flour, for dusting
- 1 egg
- 1 1/2 cups panko breadcrumbs
- as needed avocado oil spray
- 2 tablespoons olive oil
- as needed salt, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Place the 1 pound of ground turkey or chicken into a large mixing bowl. Sprinkle about 2 tablespoons of your chosen powdered seasoning over the meat. Mix the seasoning into the meat thoroughly by hand until well combined.
⏱️ 3 min - 3
Lay a large piece of parchment paper (about the size of your sheet pan) on a clean cutting board or counter surface. Pour about 1/2 cup of all-purpose flour onto the parchment paper and spread it evenly across the surface.
⏱️ 2 min - 4
Place the seasoned ground meat onto the floured parchment paper. Place another piece of parchment paper of similar size on top of the meat. Using your hands or a rolling pin, press down and spread the meat evenly until it forms a large, thin, and uniform layer, roughly 1/4 to 1/2 inch thick, filling most of the parchment paper.
⏱️ 5 min - 5
Carefully remove the top piece of parchment paper. Crack 1 egg into a small bowl and whisk it well to create an egg wash. Using a pastry brush, brush the egg wash thoroughly and evenly over the entire top surface of the flattened meat. Sprinkle about 3/4 cup of panko breadcrumbs generously over the egg-washed meat. Press the panko breadcrumbs firmly into the meat layer using your hands to ensure they adhere well. Spray a generous amount of avocado oil spray over the panko-coated surface.
⏱️ 5 min - 6
Place another piece of parchment paper on top of the panko-coated meat. Carefully flip the entire stack (bottom parchment paper, meat, top parchment paper) over. Remove the top piece of parchment paper. The cutlet should now be flour-side up.
⏱️ 2 min - 7
Repeat the breading process for the second side: brush with the remaining egg wash, sprinkle generously with the remaining 3/4 cup of panko breadcrumbs, press the panko firmly into the meat, and spray a generous amount of avocado oil spray over the surface.
⏱️ 3 min - 8
Drizzle 2 tablespoons of olive oil onto a large sheet pan and spread it evenly across the pan, ensuring the entire surface is lightly coated.
⏱️ 1 min - 9
Carefully transfer the breaded meat from the parchment paper onto the oiled sheet pan. You can do this by gently peeling back the bottom parchment paper and sliding the cutlet onto the pan. Bake in the preheated oven for 20-25 minutes, or until the cutlet is golden brown and crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 25 min•🌡️ 400 - 10
Once baked and crispy, remove the giant cutlet from the oven. Immediately sprinkle salt over the hot cutlet to taste. Let it rest for a few minutes before cutting into desired portions. Serve hot.
⏱️ 4 min