These ground chicken cutlets are baked in one thin sheet with panko for a tender center and lightly crisp topping. With four ingredients and 26 minutes from start to finish, they make a practical meal with minimal preparation.
Why You'll Love This Ground Chicken Cutlets
- Only four ingredients: Ground chicken, seasoning, egg, and panko create the complete mixture and topping.
- No individual shaping: Pressing the mixture into one sheet eliminates the need to form separate cutlets.
- Ready in 26 minutes: The thin chicken layer needs only 10-13 minutes in the oven, followed by 4 minutes under the broiler.
- Flexible portions: Cut the baked sheet into four servings or make smaller pieces to suit your meal.
I created these ground chicken cutlets for days when I want a simple meal without a long ingredient list. The four-ingredient mixture keeps preparation manageable, while baking everything in one sheet avoids shaping individual cutlets. My sheet-pan ground chicken kebabs use a similar approach when I want another practical ground chicken dinner. Here, pressing the mixture between parchment makes the process especially straightforward. It remains a useful option whenever I need dinner prepared with minimal handling.
The seasoning gives the chicken a savory garlic, onion, and pepper flavor without needing several separate spices. The baked layer stays tender inside, while the panko topping adds a lightly crisp contrast. I mix gently because excessive handling can make ground chicken firmer. That same principle helps my baked chicken meatballs stay tender. Pressing the mixture evenly also helps every portion finish cooking at approximately the same time.
Key Ingredients for Ground Chicken Cutlets
Four everyday ingredients create the chicken mixture and its lightly crisp topping.
- Ground chicken: I use ground chicken as the base because it can be pressed directly into one thin layer.
- All-purpose seasoning: For me, one blend keeps the ingredient list short while adding salt, garlic, onion, and black pepper.
- Egg: I add one medium egg to help hold the chicken and breadcrumbs together as they bake.
- Panko breadcrumbs: My panko is divided between the mixture and topping, creating tenderness inside and light crispness on top.
How to Make Ground Chicken Cutlets
The mixture is combined, flattened, topped with panko, and baked in one sheet. The complete recipe with measurements is in the recipe card below
1. Combine the mixture: Add the ground chicken, seasoning, egg, and most of the panko to a large bowl.
2. Mix gently: Combine everything until evenly mixed without overworking the chicken.
3. Flatten the chicken: Press the mixture into a thin, even layer on a parchment-lined baking sheet.
4. Coat and bake: Sprinkle the reserved panko over the top, press lightly to help it adhere, then bake until golden and cooked through.
Tips for Ground Chicken Cutlets
- Use the parchment barrier: Keep parchment between the raw mixture and pressing tool for easier, cleaner flattening.
- Check the center: Test the center of the chicken layer because it is generally the last area to finish cooking.
- Choose portions after baking: Cut four meal-size servings or smaller pieces according to how they will be served.
Storage
I refrigerate leftover ground chicken cutlets in an airtight container for 2-3 days. Reheat them in an air fryer oven until the center reaches 165°F (74°C), as recommended by the USDA Food Safety and Inspection Service. The exact time will depend on the portion size and appliance.
What to Serve With Ground Chicken Cutlets
I like these cutlets with a fresh cucumber avocado feta salad for contrast. For a more substantial meal, serve them with my creamy egg potato salad and your preferred sauce.
Try These Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
4-Ingredient Ground Chicken Cutlets
Ingredients
- 450 g ground chicken
- 1 tablespoon all-purpose seasoning - with salt
- 1 medium egg
- 85 g panko breadcrumbs
Instructions
- Add the 450 g ground chicken, 1 tablespoon all-purpose seasoning, 1 medium egg, and 64 g Panko Breadcrumbs to a large bowl. Mix gently until evenly combined.
- Transfer the mixture to a parchment-lined baking sheet. Cover it with another sheet of parchment paper, then use your hands to press it into a thin, even layer. Remove the top parchment.
- Sprinkle the remaining 21 g Panko Breadcrumbs evenly over the chicken. Press them down lightly so they adhere.
- Bake the ground chicken cutlets at 220 °C for 12 minutes, then broil at 200 °C for 4 minutes or until golden and the center reaches an internal temperature of 74 °C. Cut into four servings or smaller pieces of your preferred size.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Comments
No Comments