|Crisp & Spicy Chicken Cutlets
5 boneless chicken breasts
I fillet the chicken breasts, it’s easier than pounding them. Start at the small end, keeping the knife parallel and flat and cut through to the wide end. It’s just like filleting a fish. Rinse the chicken and drain them, don’t pat them dry. Put the chicken cutlets in a bowl and add the hot sauce. Mix them well to be sure the chicken is coated. Marinate for at least 30 minutes. Meanwhile preheat the oven to 400. Spray a rimmed baking sheet with cooking spray. Mix the panko crumbs and seasonings. Seasonings can be altered to suit your taste; Experiment with ranch seasoning mix or lemon pepper seasoning. Lightly brush chicken with olive oil. Firmly press cutlets one at a time into the crumb mix, turn and repeat to coat both sides. Place chicken on prepared baking sheet and cook for 25-30 minutes, until juice runs clear.
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