Parmesan-Crusted Baked Chicken Cutlets

Instructions

1. 1

   Preheat the oven to 200°C/400°F with a shelf in the middle. Line a 46 × 33 cm rimmed baking tray with baking paper. Use four raw, boneless, skinless chicken cutlets, about 180 g each and approximately 1 cm thick.

2. 2

   In a shallow nonreactive dish, mix 15 ml olive oil, the lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Turn the cutlets in this mixture, cover and refrigerate for 15 minutes.

3. 3

   While the chicken marinates and the oven heats, finely grate the Parmesan. In a wide shallow bowl, combine it with the panko, garlic powder, onion powder, parsley, 0.25 tsp salt and 0.25 tsp black pepper.

4. 4

   In a second bowl, stir together the yogurt, milk, remaining 0.25 tsp salt and remaining 0.25 tsp black pepper.

5. 5

   Lift each cutlet from the marinade and spread a thin layer of the yogurt mixture over both sides. Press firmly into the crumbs, then place on the tray without overlapping. Press any remaining crumbs onto the tops and drizzle with the remaining 15 ml olive oil. Discard leftover raw-chicken marinade or coating mixture.

6. 6

   Bake for 18–22 minutes, carefully turning the cutlets with a thin spatula after 10 minutes. Check each cutlet with an instant-read thermometer: the thickest part must reach 74°C/165°F. If necessary, continue baking and check every 2 minutes.

7. 7

   Let the cutlets rest on the tray for 3 minutes before serving, allowing one cutlet per portion.