Preheat the oven to 250℃. Put the panko in a plastic bag and crush to make it smoother.
Add the panko and 2 tablespoons of oil into a frying pan, and fry over medium heat until golden brown. ※ It's easy to burn, so please be careful!!
Add parsley to the fried panko, and let the mixture cool down.
Butterfly the chicken breasts to make their thickness even. ※ Pound with a meat tenderizer or a rolling pin to make them very thin.
Sprinkle the chicken with salt, pepper, and grated cheese.
Coat the chicken with flour, beaten egg, and panko in that order.
Arrange the chicken on a baking sheet lined with parchment paper, drizzle with 1-2 tablespoons of oil, and put in the oven.
Bake for 30 minutes at 250℃, and you're done!
Serve with vegetables or herbs for a colorful presentation, and enjoy with salt and lemon juice!!
Story Behind this Recipe
Authentic cutlets usually involve frying beef or pork, but I wanted something healthy and delicious, so I decided to bake mine in the oven instead. I often use this method for the pork cutlets as well in our family. It's great because you can make a side dish while baking the meat, and this method cuts down on calories a lot.
Pound on the chicken (beef or pork), and make it really thin. It makes the cutlets crispy and light. These cutlets are also quite tasty with tomato sauce or Japanese Worcestershire-style sauce.