This recipe started with a fried cutlet recipe in Bon Appétit. The result was great, but I wanted a lighter version. The answer: baking instead of frying. I also added some herbs and refined the measurements.
Do yourself a favor and buy good parmesan. I buy it in the cheese shop at Wegmans and avoid the green can of Kraft.
I usually prefer fresh herbs, but went with dried for this recipe since the herbs were being mixed into the panko/parmesan mixture. If you want, add 1/2 Tsb of garlic powder, as well.
I baked the cutlets on a cooling rack placed on top of a baking dish. I wanted plenty of heat above and below the cutlet for even browning. Placing the cutlets on the rack and using the convection oven provided adequate airflow above and below the chicken for nice crispy cutlets. Simply placing them onto the bottom of a baking dish, the bottom of the cutlet would tend to get soggy.
The result: scrum-diddly-icious. I actually preferred the baked version to its cousin the fried one. For extra browning, mist the surface of the cutlets with some oil before baking.
1/2 cup all-purpose flour
2 large eggs
3/4 cup panko
3/4 cup grated parmesan
1 Tbs mustard powder
1/2 Tbs dried rosemary
1/2 Tbs dried basil
Kosher salt, freshly ground pepper
4 skinless, boneless chicken cutlets
1) Preheat oven to 350
2) Pounded chicken cutlets to 1/4-inch thickness
3) Place flour in a bowl. Beat eggs in a second bowl. Combine panko, parmesan, mustard, rosemary and basil in a third bowl
4) Season chicken with salt and pepper. Using your wet hand/dry hand method, one-by-one dredge the chicken in flour, then the egg and finally the panko mixture, pressing to adhere
5) Place cutlets on a rack in a baking dish
6) Bake for 20-25 minutes
I served it with couscous with pistachios, scallions, and currants and a side salad for a delicious, healthy dinner.