Sheet-Pan Cotoletta-Style Chicken

• •2 (about 1.5 lbs total) Boneless, skinless chicken breasts
• •1 cup All-purpose flour
• •2 Large eggs
• •1.5 cups Panko breadcrumbs
• •1 cup Parmesan cheese, finely grated
• •1 teaspoon Garlic powder
• •1 teaspoon Dried oregano
• •1 teaspoon (for breading mix), plus more for chicken Kosher salt
• •1 teaspoon (for breading mix), plus more for chicken Freshly ground black pepper
• •1 cup, divided Olive oil
• •4 Fresh lemon wedges (for serving)
• •2 tablespoons Fresh parsley, chopped (for garnish (optional))

Instructions

1. 1

   **Prepare Oven and Pan:** Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper. Drizzle 2 tablespoons of olive oil onto the parchment paper and spread it evenly.

2. 2

   **Prepare Chicken:** Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the chicken until it is about 1/4-inch thick. If breasts are very thick, you can butterfly them first, then pound. Season both sides of the pounded chicken cutlets lightly with salt and pepper.

3. 3

   **Set Up Dredging Station:** Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs until well combined. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well.

4. 4

   **Dredge Chicken:** Working with one chicken cutlet at a time, first dredge it in the flour, shaking off any excess. Next, dip it into the whisked egg, allowing any excess to drip off. Finally, press the chicken firmly into the breadcrumb mixture, ensuring it is thoroughly coated on all sides. Gently shake off any loose crumbs.

5. 5

   **Arrange and Bake:** Place the breaded chicken cutlets in a single layer on the prepared sheet pan, ensuring they are not overcrowded. Drizzle the remaining 2 tablespoons of olive oil over the top of the chicken cutlets, or lightly spray with olive oil cooking spray for a lighter option.

6. 6

   **Bake until Golden and Crispy:** Bake for 18-25 minutes, flipping halfway through, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the breading is golden brown and crispy. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

7. 7

   **Serve:** Remove from oven. Garnish with fresh chopped parsley, if desired, and serve immediately with fresh lemon wedges for squeezing.

Chef's Tips

• 💡**Even Thickness is Key:** Pounding the chicken to an even thickness ensures uniform cooking and crispiness.
• 💡**Don't Overcrowd:** Give the chicken cutlets space on the sheet pan for proper air circulation, which is essential for crisping. If necessary, use two sheet pans.
• 💡**For Extra Crisp:** A light spray of olive oil on top of the breaded chicken before baking helps achieve a beautiful golden crust. Flipping halfway through also promotes even browning.
• 💡**Flavor Boost:** Feel free to add other dried herbs like basil or a pinch of red pepper flakes to the breadcrumb mixture for an extra kick.
• 💡**Serving Suggestions:** This chicken pairs wonderfully with a simple green salad, roasted vegetables, or a light pasta dish.