Ingredients:

  • 4 large boneless, skinless chicken breasts (approximately 1.5 pounds / 680 grams)
  • Salt and black pepper to taste
  • 1 cup (120g) all-purpose flour
  • 2 large eggs
  • 2 cups (240g) seasoned breadcrumbs (or panko for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ cup (60ml) olive oil or cooking spray

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Place each breast between two sheets of plastic wrap and pound to an even thickness (around ½ inch thick).
  3. Set up the breading station: Place the flour in one shallow bowl. In a second shallow bowl, whisk the eggs until well combined. In a third bowl, mix the seasoned breadcrumbs with garlic powder, onion powder, oregano, and basil.
  4. Bread the chicken: Dredge each chicken breast first in the flour, shaking off excess. Dip into the egg, allowing excess to drip off. Coat thoroughly in the seasoned breadcrumbs, pressing down to adhere.
  5. Arrange the coated cutlets on a greased baking sheet lined with parchment paper.
  6. Drizzle each cutlet with olive oil or spray lightly with cooking spray.
  7. Bake for 20-25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  8. Remove from the oven and let rest for a few minutes before serving.