For Episode 6 of Ita-lean We're Making Crispy Baked Chicken

• temps total: 40 minutes

Ingrédients

Chicken & Marinade:

1¼ lb thinly sliced chicken cutlets

3 tbsp olive oil

3 tsp lemon juice

½ tsp salt

¼ tsp pepper

Seasoned Breadcrumbs:

1¼ cup panko breadcrumbs

½ cup grated parmigiano reggiano

½ tsp salt

¼ tsp pepper

½ tsp garlic powder

½ tsp onion powder

2 tbsp dried parsley

Everything Else:

1¼ cup Non-Fat plain Greek yogurt

½ tsp salt

¼ tsp pepper

1 tbsp milk

Olive oil spray

Instructions

Preheat oven to 400°F Convection Bake

To marinate the chicken, add 3 tbsp olive oil, 3 tsp lemon juice, ½ tsp salt and ¼ tsp pepper to a large bowl. Mix well then add your chicken. Coat chicken in mixture and let sit for 15 to 30 minutes

To a large bowl add all of the breadcrumb ingredients, mix well and set aside

To a medium sized bowl add the Greek yogurt, salt, pepper and milk. Mix well and set aside

Line baking dish with parchment paper and, if you have one, place a baking rack on top of it

Lightly coat each cutlet in the yogurt mix, then press both sides into the breadcrumb mixture as shown and onto the baking sheet

Bake for 18 minutes, flipping the cutlet halfway through. Chicken should have an internal temperature of 165°F