French Onion Chicken Cutlets

Servings: 4 | Prep time: 15 min | Cook time: 20–25 min

Ingredients

• 4 thin chicken cutlets

• 1 cup French onion dip

• 1 ½ cups panko breadcrumbs (or regular breadcrumbs)

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 tablespoon dried parsley

• 4 tablespoons unsalted butter, melted (2 tablespoons per cutlet)

• Cooking spray

• Optional garnish: fresh parsley or chives

Instructions

1. Prep the oven and pan:
   Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray, or line with foil for easy cleanup.

2. Season the breadcrumbs:
   In a shallow dish, combine the breadcrumbs, pepper, garlic powder, and parsley. Toss to evenly distribute the seasonings.

3. Coat the chicken:
   Spread a generous layer of French onion dip over each cutlet. Press the chicken into the seasoned breadcrumbs, coating both sides thoroughly.

4. Arrange and drizzle:
   Place the breaded cutlets on the prepared baking sheet. Drizzle each cutlet with 2 tablespoons of melted butter, ensuring the butter covers the top evenly for a golden, crisp finish.

5. Bake to perfection:
   Bake in the preheated oven for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the breadcrumb topping is deep golden brown. For extra crispiness, broil for 1–2 minutes at the end—watch carefully to avoid burning.

6. Rest and serve:
   Let the cutlets rest for 3–5 minutes before serving. Garnish with freshly chopped parsley or chives for a pop of color and freshness.