Viral Giant Chicken Cutlet

A large, breaded and baked schnitzel on a decorative plate, garnished with fresh basil leaves and lemon wedges, with a knife and several sliced pieces at one end. A small bowl of salt is in the background.

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A giant ground chicken cutlet coated in crispy panko and parmesan, baked on a sheet pan until deeply golden and crunchy — inspired by Dining with Skyler's viral recipe. No frying, no mess, ready in 20 minutes 🙌.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Italian

Keyword: baked chicken cutlets, crispy chicken cutlet, ground chicken cutlet, oven fried chicken, viral chicken cutlet

Servings: people

Author: The Modern Nonna

Equipment

Ingredients

The Chicken

1 pound ground chicken
½ teaspoon paprika
2 garlic cloves minced
½ teaspoon Italian seasoning
salt to taste

The Breading

¼ cup finely grated parmesan
⅓ cup flour plus more as needed for shaping
2 eggs whisked
1 box Panko breadcrumbs for coating
avocado oil spray
flaky sea salt

Instructions

Prepare the Chicken

In a large bowl, combine the ground chicken (or turkey) with the minced garlic, onion powder, paprika, parmesan, and salt. Mix until everything is evenly combined, being careful not to overwork the meat. Let the mixture rest for 5 minutes while you set up your breading station.

Shape

Lay a large sheet of parchment paper on your counter and dust generously with flour. Transfer the chicken mixture onto the parchment and gently press it into a very thin cutlet shape, about 1/4-inch thick. Dust the top lightly with more flour to prevent sticking.

Be sure to dust your hands with flour to prevent sticking.

Coat the First Side

Brush the surface with the whisked egg, making sure it’s evenly coated. Generously cover with panko breadcrumbs and gently press them into the surface so they stick well. Spray thoroughly with avocado oil until the breadcrumbs look evenly moistened.

Flip + Finish Breading

Place another sheet of parchment paper on top and carefully flip the cutlet over. Peel away the top parchment. Brush the second side with egg wash, then coat generously with more panko, pressing lightly to adhere. Finish with another generous spray of avocado oil for maximum crispiness.

Bake

Lightly grease a large sheet pan with oil and carefully transfer the cutlet onto the pan. Bake at 450°F in a convection oven for 14–16 minutes, or until deeply golden and crisp around the edges. Finish with flaky sea salt while hot.

Notes

Protein swap: Ground turkey (93% lean) is a perfect substitute for ground chicken.
No convection oven? Bake at 450°F (230C) in a standard oven for 18–20 minutes.
Personal-sized: For smaller cutlets, divide into 4 equal portions and bake for 10–12 minutes.
Storage: Store in the fridge for up to 3 days, or freeze up to 2 months.
Meal Prep: Portion into strips for meals throughout the week.
Inspo: This recipe is inspired by Skyler Bouchard / Dining with Skyler.

Nutrition