Is a giant chicken cutlet made from chicken breast?

The viral method usually uses ground chicken, which can include breast and dark meat depending on the package. It is shaped thinly rather than hammered flat like a traditional cutlet.

How thin should I spread ground chicken?

About ¼ inch (6 mm). A thicker layer behaves more like a chicken patty and may not develop the same crisp coating.

Can I bake it without convection?

Yes. A conventional oven at approximately 425–450°F can work; start checking after about 18 minutes and ensure the thickest center reaches 165°F (74°C).

What holds the breading on the ground chicken?

A light flour dusting, beaten egg and pressed-on panko help create an even coat. Oil on the breadcrumbs is important for browning.

How do I flip the raw giant cutlet without breaking it?

Sandwich it between parchment sheets, support it with a cutting board and invert as one unit. Or split the chicken into two smaller cutlets.

Can I substitute ground turkey?

Yes. Ground turkey that is 93% lean has a workable balance of moisture and structure. Cook all ground poultry to 165°F (74°C).

Can I freeze cooked giant chicken cutlet?

Yes. Cool, divide and freeze promptly. Freeze between sheets of parchment, and reheat from frozen in an air fryer or oven until hot throughout (165°F).

Is this recipe low-calorie?

It can be part of a balanced meal, but the final calories depend on chicken fat content, how much panko and oil adhere, toppings and portion size. A source-reported 263 calories per serving should not be assumed for every version.

Giant Chicken Cutlet: Crispy Sheet-Pan Recipe

Name: Crispy Giant Ground Chicken Cutlet with Parmesan and Panko
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb (450 g) ground chicken, or ground turkey labeled about 93% lean 2 garlic cloves, finely minced, or 1 teaspoon garlic powder 1/2–1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2–1 teaspoon dried Italian seasoning 1/4 cup (about 25 g) finely grated Parmesan Up to 1 teaspoon kosher salt (adjust to cheese and seasoning) 1/2 teaspoon freshly ground black pepper 1/3–1 cup all-purpose flour for light dusting; not all will be used 2–3 large eggs, beaten for the coating 2 cups panko breadcrumbs, plus more as needed for uncovered spots Avocado oil spray or olive oil, enough to evenly moisten outer crumbs and oil baking sheet Optional flaky sea salt for finishing

Description

A giant thin oven-baked ground chicken cutlet, breaded on both sides with egg and panko using the parchment-flip technique, then sliced for serving or meal prep.

Ingredients

Scale

1 lb (450 g) ground chicken, or ground turkey labeled about 93% lean

2 garlic cloves, finely minced, or 1 teaspoon garlic powder

1/2–1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2–1 teaspoon dried Italian seasoning

1/4 cup (about 25 g) finely grated Parmesan

Up to 1 teaspoon kosher salt (adjust to cheese and seasoning)

1/2 teaspoon freshly ground black pepper

1/3–1 cup all-purpose flour for light dusting; not all will be used

2–3 large eggs, beaten for the coating

2 cups panko breadcrumbs, plus more as needed for uncovered spots

Avocado oil spray or olive oil, enough to evenly moisten outer crumbs and oil baking sheet

Optional flaky sea salt for finishing

Instructions

Preheat convection oven to 450°F (230°C), or conventional oven to about 425–450°F (220–230°C). Oil a large rimmed 11-by-17-inch metal baking sheet.

Gently mix ground chicken with garlic, onion powder, paprika, Italian herbs, Parmesan, kosher salt and black pepper. Do not overwork; refrigerate 5–10 minutes if too soft to shape.

Lay parchment on the counter and dust lightly with flour. Spread the ground chicken into a thin even oval approximately 1/4 inch (6 mm) thick; use just enough flour to handle the surface.

Brush the top with beaten egg, press on about half the panko, and moisten breadcrumbs evenly with oil spray or a careful drizzle.

Place a second parchment sheet over the cutlet. Slide a broad cutting board beneath the lower sheet and flip the parchment sandwich. Peel away the upper parchment to expose the uncoated face.

Lightly dust the second face with flour if needed. Brush with egg, cover with the remaining panko, and moisten with oil. Transfer carefully to the prepared metal tray; remove parchment if cooking directly on the oiled metal.

Bake about 14–16 minutes with convection or 18–20 minutes in a conventional oven. Probe the thickest center; ground chicken must reach 165°F (74°C). If already cooked but pale, broil for only 1–3 minutes under close supervision.

Let the cutlet stand 2–3 minutes, then cut into four portions with a sharp knife or pizza wheel and serve while crisp.

Prep Time: 15 minutes
Cook Time: 20 minutes