Viral Giant Chicken Cutlet
Giant Baked Chicken Cutlet!
Out of all the virals out there .. this is a must try!
Thanks @dinnerwithskyler for the amazing trend.
I tried to make it a bit less messy and easier using a couple of large sheet pans.
This recipe is so versatile, serve it as a milanese, chicken parm or the base of a chicken pizza( simply top it with pizza sauce and topping) so delicious.
This recipe will be great served on upcoming Game Days ⚽️.
So here is my version.
Giant Chicken Cutlet
Ingredients:
1 pound ground chicken
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Paprika
1/2 tsp black pepper
1/2 - 3/4 cup plain flour( seasoned with salt, black pepper, paprika, garlic powder)
2cups Panko breadcrumbs
Oil spray
2 eggs lightly beaten with a tbs of water
Instructions:
Cut two large parchment papers and line a large baking with one.
Set the other one aside
Mix ground chicken and spices in a bowl.
Sprinkle the flour on the baking sheet lined with parchment paper.
Spread the chicken over pressing with your hands. Wet your hands with cold water or flour to help with sticking.
Spread the chicken into a 1/2 inch thickness giant cutlet.
Sprinkle some of the flour on top and then brush with egg wash.
Sprinkle about a cup of breadcrumbs over and press with your hands.
Spray generously with oil.
Cover with the other piece of parchment then place another large baking sheet over and flip.
Remove the top parchment paper and brush the top with the remaining egg wash.
Sprinkle with breadcrumbs, press and spray with oil.
Bake in a 425F oven for 20 minutes then broul the top until golden brown.
If you're looking for a crowd-pleasing dish that's not only delicious but also versatile, the viral giant chicken cutlet is a fantastic option. I tried this recipe myself, and what I love most is how adaptable it is — you can keep it simple as a milanese with a squeeze of lemon or jazz it up as a chicken parm topped with marinara and melted cheese. One handy tip I found while making the giant cutlet was to wet your hands with cold water before shaping the ground chicken. This really helps prevent the mixture from sticking to your hands and makes spreading it evenly much easier. Also, using parchment paper on two large sheet pans saved me a ton of cleanup effort and helped keep the cutlet intact when flipping during the breading process. Baking at 425°F for about 20 minutes ensures the chicken cooks through while staying juicy on the inside. The final broiling step crisps up the breadcrumb coating beautifully, giving you that irresistible golden crust every time. If you want to make this recipe healthier, consider using whole-wheat panko or almond flour for breading, or swap the ground chicken for ground turkey or a plant-based alternative. For those hosting game day parties, this giant cutlet can be sliced into smaller portions, making a great finger food served with dipping sauces like ranch, marinara, or spicy mayo. Don't hesitate to get creative with the toppings — I once made a chicken cutlet pizza topped with mozzarella, olives, and fresh basil that was a huge hit. Plus, you can prep this cutlet ahead of time and warm it up before serving, which is perfect for busy days or entertaining guests. Overall, this giant chicken cutlet recipe is a must-try for chicken lovers and anyone who enjoys easy, flavorful meals that can be customized to suit different occasions and tastes.
