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Unfried Chicken Cutlets


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Rate this recipe 4.5/5 (23 Votes)


  • 1 cup buttermilk
  • 1 tbsp Louisiana Hot sauce
  • 4 skinless , boneless chicken breasts
  • 1 1/2 cups Italian Seasoned Panko bread crumbs
  • 3 tbsp grated Parmesan cheese
  • Table grind black pepper to taste
  • 1/2 to 1 tsp cayenne pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp paprika



Step 1

1. In a mixing bowl, mix buttermilk and hot sauce. Submerge the chicken in the buttermilk and soak in the refrigerator for a least one hour but no more than 24 hours]
2. Preheat oven to 400. In a gallon-size plastic bag, combine Panko bread crumbs, Parmesan, black pepper, cayenne, onion and garlic powder and paprika. seal the bag and shake until well-mixed
3.Remove the chicken from buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with bread crumbs.
4.Remove chicken and lay flat on a non stick baking sheet lined with aluminum foil. Refrigerate for 30 minutes, uncovered
5. Bake the chicken for 25-30 minutes or until cooked through
6. serve with brussels sprouts


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