Crispy Panko Chicken (Print Version)

# Ingredients:

01 - 1/2 cup all-purpose flour.
02 - 1 teaspoon garlic powder.
03 - 1 teaspoon onion powder.
04 - 1 teaspoon salt.
05 - 1/2 teaspoon black pepper.
06 - 2 large eggs, room temperature.
07 - 1 1/4 cups plain panko breadcrumbs.
08 - 1/2 cup grated parmesan cheese.
09 - 3 tablespoons olive oil.
10 - 4 chicken breast cutlets (about 1 1/4-1 1/2 pounds), 3/4-inch thick.
11 - Fresh parsley for garnish (optional).
12 - Lemon wedges for serving (optional).

# Instructions:

01 - Heat oven to 425°F. Line a baking sheet with foil. Set up 3 shallow dishes for dredging.
02 - Mix flour and seasonings in first dish. Beat eggs in second dish. Mix panko, parmesan and oil in third dish.
03 - Dredge each cutlet in flour, then egg, then panko mixture. Let excess coating fall off each time.
04 - Place on lined baking sheet. Bake 18-22 minutes until golden and 165°F internal temperature.
05 - Let rest 3-5 minutes before slicing. Garnish with parsley and lemon if desired.

# Notes:

01 - Can be air fried at 400°F for 10-14 minutes.
02 - Can be pan-fried 5-7 minutes per side.
03 - Cut thick breasts horizontally for even cutlets.

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