How To Make Breaded Chicken Cutlets Without Eggs

Toast panko breadcrumbs on medium low heat in a non-stick frying pan until light golden brown, stirring occasionally to prevent burning.

Add garlic powder and onion powder to the panko breadcrumbs while toasting for extra flavor.

Set the toasted panko breadcrumbs aside to cool completely.

Prepare the coating sauce by mixing dijon mustard, soy sauce, sesame oil, honey, and five spice powder in a bowl.

Coat the boneless and skinless chicken thighs well with the dijon mustard sauce to ensure the panko breadcrumbs stick.

Once the panko is cooled, coat the chicken thighs with the toasted panko breadcrumbs.

Place the coated chicken thighs in a preheated oven at 425°F.

Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F.

Equipment Needed

Spice Level:

Dietary