Giant Chicken Cutlet

This Viral Giant Chicken Cutlet turns seasoned ground chicken into one oversized, crispy-crunchy baked cutlet in literally minutes.

I’ve simplified the method with no messy flour or flipping while keeping the chicken juicy and the topping crunchy!

Holly’s Recipe Highlights: Giant Chicken Cutlet

This recipe is inspired by this Instagram version. As soon as it crossed my feed, I knew I had to try it because OMG yum!! I decided to simplify the recipe and turn it into a no-flip oven-fried chicken cutlet with a crunchy coating.

• Flavor: Juicy seasoned chicken with a crispy buttery coating. 
• Technique: The technique is the magic in this recipe. I found the method using flour and egg messy and cumbersome, but this version keeps all the crunch with less effort!
  • Pre-browned crumbs mean juicier chicken. Toasting the Panko gives the chicken a golden topping without overbaking it while waiting for it to brown.
  • No flour needed. I skipped the messy egg and flour coating; the crumbs stick just fine without it.
  • No flipping makes the prep quick. Raw ground chicken is soft and sticky, so skipping the flip speeds up prep.
  • Top only crumbs, and you’ll never notice the difference. Some ground chicken or turkey releases moisture, which can make the underside of the cutlet soggy.

Total Time: 25 minutes Yield: 4 servings Skill Level: Easy

Ingredient Notes

• Ground Chicken: Use regular ground chicken or turkey; it stays juicier than extra-lean. Avoid very fatty meats because they can shrink and soften the crust.
• Parmesan Cheese: Optional, but it adds a salty, savory flavor.
• Egg Yolk: This adds a little fat and richness and helps hold everything together
• Panko Breadcrumbs: Panko adds lots of crunch because the crumbs are larger and lighter than regular breadcrumbs. Adding some Panko to the chicken mixture keeps it juicy as the crumbs absorb moisture.
• Fresh Parsley or Lemon: Flaky salt is great on this giant chicken cutlet. Parsley and lemon are optional, but they brighten the finished cutlet and balance the crispy coating.

Holly’s Pro Tips

• Use Parchment Paper or Foil: It makes shaping the giant cutlet easier and keeps the chicken from sticking.
• Press It Thin and Even: Press the chicken into an even layer so it cooks evenly. Once it’s spread out, press it with another pan to make it even.
• Make Them Mini: You can make four mini cutlets (still ¼-inch thick) with this recipe. Reduce the cooking time by 3 minutes.
• Serving Suggestions: Slice into squares, strips, or wedges. Serve it on its own or turn it into crispy chicken sandwiches.

Did you enjoy this Giant Chicken Cutlet? Leave a comment and rating below.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

• Preheat the oven to 450°F. Line a large baking sheet with nonstick foil or parchment paper.

• In a medium skillet, melt the butter over medium heat. Add all of the panko breadcrumbs and cook, stirring frequently, until golden brown. Cool slightly.

• In a large bowl, combine the ground chicken, ⅓ cup of the toasted panko, Parmesan cheese, Dijon mustard, egg yolk, garlic powder, onion powder, salt, and pepper. Mix until combined.

• Transfer the chicken mixture to the prepared baking sheet. Place a piece of parchment over top and press into one large oval cutlet, about ¼-inch thick.

• Sprinkle the remaining toasted Panko crumbs on top, and firmly press them into the chicken. Spray generously with cooking spray.

• Bake for 10 to 13 minutes.

• Remove from the oven and immediately finish with a sprinkle of flaky salt and fresh parsley if desired.

Calories: 354 | Carbohydrates: 16g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 171mg | Sodium: 806mg | Potassium: 664mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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