PANKO CHICKEN CUTLETS BAKED RECIPES

Steps:

• Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving. 
•  Photograph by Charles Masters

Steps:

• Position a rack in center of oven; preheat to 450°. Place a wire rack inside a rimmed baking sheet. Place 1½ lb. chicken thighs on rack, then pat dry with paper towels. → The cooling rack is crispy food's best friend
• Whisk 1 egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. Dijon mustard, 1½ tsp. salt, and several cranks of black pepper in a large bowl until smooth.
• Add chicken to bowl and turn pieces several times with tongs until evenly coated; set aside.
• Heat ½ cup oil in a medium skillet over medium. After about a minute, test oil to see if it’s hot enough by adding a pinch of panko. If tiny bubbles appear instantly around each bit of panko, you’re good to go. → Panko is the best thing to buy at the grocery store
• Add remaining panko and cook, stirring constantly with a wooden spoon, until crumbs are golden brown, about 5 minutes. Make sure to get around the edges and incorporate darker crumbs that form at the perimeter.
• Remove skillet from heat and let cool several minutes. Place skillet on work surface next to bowl of chicken and wire rack.
• Using tongs, take 1 piece of chicken at a time and place in skillet. Using 1 hand, pat surrounding toasted panko over top of thigh, pressing firmly to adhere. Turn chicken and repeat on other side with more crumbs. Lightly shake off excess crumbs. Transfer chicken to wire rack.
• Repeat with remaining chicken pieces, transferring each to rack and spacing evenly apart. Discard any remaining panko.
• Transfer sheet to oven and bake chicken until fully cooked through, juices run clear when pierced with a knife, and breadcrumbs have gone a couple of shades past golden into deep brown territory, 15–20 minutes. Let cool slightly.
• Stir 1 Tbsp. honey, a pinch of cayenne, and remaining ¼ cup mayonnaise and ¼ cup Dijon mustard in a small bowl. Season with black pepper. Stir 3 Tbsp. chives into honey mustard sauce.
• Serve honey mustard sauce alongside chicken.