Preheat your oven to 400°F. Prepare a baking sheet by placing a wire rack over it. This allows air to circulate around the chicken, ensuring a crisp coating.
In a medium nonstick skillet, melt 3 tablespoons of unsalted butter over medium heat. Once melted, add in 1½ cups of Panko breadcrumbs to the skillet. Toast the breadcrumbs, stirring often, until they turn a beautiful golden brown. This step is essential for achieving that perfect crunch!
Once toasted, transfer the Panko to a large shallow bowl and set aside to cool. This cooling step prevents the breadcrumbs from cooking the chicken prematurely.
While the Panko cools, pat the 2 boneless, skinless chicken breasts dry using paper towels. Then slice each breast in half horizontally to create thinner cutlets. Thinner cutlets cook faster and stay juicier.
In another shallow bowl, combine ½ cup of all-purpose flour with a generous pinch of Kosher salt and freshly ground black pepper. Whisk to combine. This will be your first dredging station.
In a third shallow bowl, whisk together 2 large eggs, 2 teaspoons of Dijon mustard, and a few dashes of hot sauce (if using). This egg mixture acts as the glue for the breadcrumbs.
Now, it’s time to dredge! Take one chicken cutlet and first coat it in the flour mixture, shaking off any excess. Next, dip it in the egg mixture, ensuring it’s fully coated.
Finally, transfer the chicken to the bowl with the toasted Panko. Press the crumbs onto the chicken to help them adhere well. Be generous with the breadcrumbs!
Place the coated chicken on the wire rack over the baking sheet. Repeat the dredging process with the remaining chicken cutlets.
Bake the chicken in the preheated oven for 15 to 20 minutes or until the chicken is cooked through. The internal temperature should reach 165°F. You’ll know it’s ready when the coating is crispy and golden brown!
Once done, remove the chicken from the oven and let it rest for a few minutes. Then serve it hot and enjoy your delicious Panko Chicken!
