Honey Baked Panko and Almond Breaded Chicken Cutlets
This dish is quick, easy, crispy, and so delicious. I am not one for measuring, so all measurements are done to taste. I hope you enjoy this!
This dish is quick, easy, crispy, and so delicious. I am not one for measuring, so all measurements are done to taste. I hope you enjoy this!
- Carbohydrate 12.0450549988361 g
- Cholesterol 216.1875 mg
- Fat 41.217555 g
- Fiber 1.36976561334097 g
- Protein 27.8733484374958 g
- Saturated Fat 7.47593125 g
- Serving Size 1 1 Serving (181g)
- Sodium 221.088562499943 mg
- Sugar 10.6752893854951 g
- Trans Fat 2.471685 g
- Calories 532 calories
Step-by-step
- preheat oven to 425
- coat a glass or metal baking pan with oil- (I used glass)
- mix the following dry ingredients in a dish: Panko bread crumbs, almond slices, ginger powder, salt, pepper
- whisk 1-2 eggs with orange juice and mix in salt and pepper
- dip each cutlet into the liquid mixture on both sides and then into then coat each side with the dry mixture
- lay cutlets in oiled pan and sprinkle any remaining dry mixture over the cutlets
- drizzle with honey
- bake for 22-24 mins, flipping cutlets halfway through
Achieving a crisp exterior on baked poultry requires careful management of moisture and starch before the protein hits the oven. When preparing thin chicken cutlets, controlling the layer of breading prevents the surface from turning soggy during the bake.
Breadcrumb Adhesion and Egg Wash Mechanics
The egg wash acts as the primary glue holding the dry coating to the meat. Whisking fresh orange juice directly into the eggs introduces acid that slightly breaks down surface proteins on the chicken, helping the liquid cling evenly. Coat each piece thoroughly in this wash, allowing excess liquid to drip off so the panko and almond mixture adheres without clumping into thick, heavy patches. Sliced almonds add structural crunch but require finer crushing if they are too large, otherwise they create gaps where moisture can escape.Baking Dynamics at High Heat
Setting the oven to 425 degrees Fahrenheit guarantees that the oil in the pan fries the bottom crust while the ambient heat sets the top. Pour canola oil into a glass or metal baking pan, ensuring the bottom is completely coated before laying down the cutlets. Drizzing honey over the surface near the end of preparation adds natural sugars that caramelize under high heat. Bake for 22 to 24 minutes total, turning the cutlets over at the 11 or 12-minute mark to ensure both sides achieve uniform browning and crunch.
