Crispy Sheet Pan Chicken Cutlet (The Viral Recipe That Totally Lived Up to the Hype!)
If you've spent any time scrolling social media lately, you've probably seen the viral Sheet Pan Chicken Cutlet making the rounds. As someone who loves finding healthier ways to enjoy comfort food, I knew I had to give it a try—and let me tell you, it absolutely deserves the hype!
Equipment
- Oven
- Sheet pan
- Mixing bowl
- Parchment paper
Ingredients
FOR THE CHICKEN
- 2 pounds boneless, skinless chicken breasts or prepacked ground chicken
- 1 Egg
- 1/4 cup Nonfat Greek yogurt
- Garlic powder to taste
- Onion powder to taste
- Paprika to taste
- Italian seasoning to taste
- Salt and pepper to taste
FOR THE COATING
- 1 Egg whisked
- Panko breadcrumbs
- Avocado oil spray
- Avocado oil for the sheet pan
Instructions
- Preheat your oven to 425°F.
- Cut the chicken breasts into chunks and place them into a food processor. Pulse until finely ground. Or use prepacked ground chicken
- Transfer the ground chicken to a large mixing bowl. Add 1 egg, 1/4 cup nonfat Greek yogurt, garlic powder, onion powder, paprika, Italian seasoning and salt/pepper. Mix until everything is fully incorporated.
- Lay a large sheet of parchment paper on your countertop and spray it with avocado oil.
- Place the chicken mixture onto the parchment paper and use your hands to press it into one large, even cutlet. Try to keep the thickness uniform so it cooks evenly.
- Brush the top of the chicken with the whisked egg.
- Sprinkle a generous layer of panko breadcrumbs over the top and gently press them into the chicken.
- Spray the panko generously with avocado oil until it no longer looks dry.
- Place a second sheet of parchment paper over the chicken. Carefully flip the entire cutlet over by placing one hand underneath the bottom parchment and one hand on top.
- Remove the top sheet of parchment.
- Brush the second side with the remaining whisked egg, sprinkle generously with panko breadcrumbs, gently press the breadcrumbs into the chicken, and spray again with avocado oil.
- Generously drizzle avocado oil onto a large sheet pan.
- Carefully slide the chicken cutlet off the parchment paper and onto the prepared sheet pan.
- Bake for 8–9 minutes, then begin checking the internal temperature with a meat thermometer. The chicken is done when it reaches 165°F in the thickest part.
- Once fully cooked, switch the oven to broil for just 30–60 seconds, watching carefully until the panko becomes beautifully golden. Be careful not to broil any longer, as the chicken can dry out quickly.
- Let the chicken rest for 5 minutes before slicing and serving.