Oven Fried Panko Crusted Chicken Cutlets

Olive oil non-stick cooking spray

3/4 lb. chicken cutlets

1 large egg, beaten with a splash of water

1 1/4 c. panko bread crumbs

1 1/4 c. all-purpose flour

2 tsp. fresh thyme, chopped

1 tsp. season salt

Kosher salt and black pepper

Place flour on a small plate and season with season salt. Crack egg onto another small plate, and beat with a splash of water. Put panko, thyme, salt and pepper on a third small plate and use a fork to mix thoroughly.

Dredge the chicken through flour, then the wet mixture, then the panko, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 25 minutes. Transfer to a serving platter and serve.

Number of Servings: 3

Recipe submitted by SparkPeople user ABYRNES59.