Cheddar-Crusted Chicken Cutlets

1. Preheat the Oven

Preheat your oven to 450°F and position the rack in the bottom third of the oven. Take a folded-up paper towel, dab it with olive oil, and rub it over the wire rack to grease it.

2. Prepare the Sour Cream Mixture

In a medium bowl, whisk together the sour cream, egg white, and Dijon mustard. Add a pinch of kosher salt to season.

3. Prepare the Chicken Cutlets

Lay the chicken breasts flat on a cutting board and carefully carve each one in half horizontally, resulting in four thin cutlets.

4. Coat the Chicken with Sour Cream Mixture

Add the chicken cutlets to the sour cream mixture, using your hands to smear it evenly over each piece.

5. Prepare the Crumb Mixture

In a large bowl, crush the Ritz crackers into fine crumbs and mix them with the grated Cheddar cheese, garlic powder, onion powder, and 1/2 teaspoon of kosher salt. Drizzle in the tablespoon of olive oil and mix until the crumbs are evenly moistened.

6. Bread the Chicken Cutlets

Take each sour cream-coated chicken cutlet and pack the crumb mixture onto it, pressing firmly to ensure a thick, even coating. Place the breaded cutlets on the prepared wire rack set over a sheet pan.

7. Bake the Chicken

Bake the chicken in the preheated oven for 10 to 15 minutes, or until the exterior is golden brown and crispy and the chicken is no longer pink inside.

8. Cool and Serve

Let the cutlets cool for about 5 minutes before serving.