This is a staple meal in our house! It’s cheap, easy, delicious and kid-friendly. I think the panko crisps up better than breadcrumbs and it’s a healthier alternative to chicken cutlets traditionally dipped in eggs and flour and cooked in oil on the stovetop. I serve the chicken up with baked sweet potatoes and a salad. I try to prepare the chicken during nap time so all I have to do is pop it in the oven when the hubs gets home!
4 chicken cutlets (using cutlets allows these to crisp up nicely and cook faster, if you live near a Kroger check out their Simple Truth Chicken Cutlets)
1/2c dijion mustard
1 clove chopped garlic
2/3c panko breadcrumbs
1/4c grated parmesan cheese
1 Tbs ground thyme
Spray baking pan with pam. Season your chicken cutlets with salt and pepper. Prepare two plates. The first, mix mustard and garlic together. The second, mix the panko, parmesan, parsley, oregano and thyme. Dip one cutlet at a time in the mustard mixture, coating both sides. Then dip cutlet in panko mixture covering both sides. Place cutlet on pan. Repeat for rest of cutlets. Place cutlets in refrigerator for at least an hour before placing in oven. Preheat oven to 450 degrees. Bake chicken for 20-25 minutes until cooked thoroughly.