Crispy Oven-Fried Ground Chicken Cutlet

Crispy Oven-Fried Ground Chicken Cutlet takes everything we love about a classic breaded cutlet and makes it wonderfully simple. Instead of pounding chicken breasts, seasoned ground chicken is pressed into one thin, oversized cutlet, coated in Parmesan panko, and baked until deeply golden. A little Dijon in the egg coating adds savory tang, while paprika, garlic, and Worcestershire season the chicken all the way through.

The result is crisp around the edges, juicy in the center, and easy to slice into whatever shape the meal needs. Serve it with a salad, tuck pieces into sandwiches, or add strips to pasta and grain bowls. Because the cutlet bakes as one large piece, there is far less hands-on breading than traditional individual cutlets. It is a fun weeknight dinner with plenty of crunch and a practical make-ahead option, too.

Recipe Yield: 4 servings

INGREDIENTS

1 1/4 lb ground chicken, preferably 92–93% lean
1 tsp Worcestershire sauce
1/4 cup finely grated Parmesan cheese
2 cups plain panko breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tsp Italian seasoning
5 tbsp olive oil, divided
1 large egg
1 tbsp Dijon mustard
1 tbsp water
3/4 tsp kosher salt
1 tsp garlic powder
3/4 tsp onion powder
1/2 tsp paprika
1/2 tsp ground black pepper
Flaky sea salt, optional, for finishing

INSTRUCTIONS

1. Season the chicken:
Combine the ground chicken, kosher salt, garlic powder, onion powder, paprika, black pepper, Worcestershire sauce, and 1/4 cup Parmesan. Mix gently just until evenly combined.

2. Prepare the coatings:
Combine the panko, remaining 1/4 cup Parmesan, Italian seasoning, and 4 tbsp olive oil. Toss thoroughly until the crumbs are evenly moistened. In a separate small bowl, whisk the egg, Dijon, and water until smooth.

3. Shape the cutlet:
Preheat the oven to 450°F with a rack in the center. Brush a large rimmed metal sheet pan with the remaining 1 tbsp olive oil. Scatter half the panko mixture into an even roughly 12×14-inch oval. Place the chicken in small portions over the crumbs, cover with parchment, then gently press into an even 1/4-inch-thick cutlet. Remove the parchment.

4. Finish the breading:
Brush the exposed chicken with a thin, even layer of the Dijon-egg mixture. Sprinkle with the remaining panko mixture, then gently press the crumbs onto the surface and around the edges.

5. Bake until crisp:
Bake for 13–17 minutes, until the crust is golden and the center reaches 165°F. For deeper browning, broil for 30–60 seconds at the end, watching closely.

6. Rest and serve:
Let the cutlet rest for 3 minutes. Finish lightly with flaky sea salt if preferred, then slice into strips, wedges, or portions and serve.

Helpful Tips to Perfect This Recipe

• Keep the cutlet evenly thin: Aim for about 1/4 inch throughout. An even, thin layer cooks quickly and gives the cutlet considerably more crisp surface area.
• Use ground chicken with a little fat: 92–93% lean ground chicken gives a better balance of moisture and structure. Extra-lean ground chicken breast is more prone to drying during high-heat baking.
• Coat the panko thoroughly with oil: This is important for deep, even oven browning instead of pale, dry breadcrumbs. Toss until the oil is distributed throughout the crumbs rather than leaving isolated wet spots.
• Use a bare metal sheet pan: The oiled pan gives the bottom crumb layer direct contact with hot metal. Do not place parchment underneath the cutlet during baking; the parchment is used only to help press the chicken evenly.
• Reheat with dry heat: Warm leftovers at 400°F for about 6–8 minutes, or in an air fryer at 375°F until hot. The microwave will soften the breading.