Baked Breaded Chicken Cutlets
Baked Breaded Chicken Cutlets, a classic dish made in all Italian households. Follow my mom's recipe for perfectly seasoned, flavorful cutlets that are crisp and golden and never dry. All this with no frying required!
- Prep time
- 25 min
- Cook time
- 22 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 680 g chicken cutlets ((1.5 lbs.))
- 1 cup unseasoned breadcrumbs
- 1/3 cup Pecorino Romano cheese (grated)
- 1/4 cup fresh parsley (chopped)
- 1 small garlic clove (finely minced)
- 1/4 tsp salt
- pepper (to taste)
- 2 large eggs
- 1/4 cup all-purpose flour
- 3 tbsp . olive oil (divided)
Instructions
- 1
Once you have your chicken cutlets ready (either pre-purchased or whether you sliced your own chicken breasts) preheat oven to 400 degrees F. Line a baking sheet with parchment paper and grease with 2 tbsp. of olive oil.
- 2
Have 3 shallow, wide plates or bowls ready. In the first bowl, combine all ingredients for the breading including unseasoned breadcrumbs; Pecorino Romano cheese; freshly chopped parsley; a finely minced clove of garlic; salt and pepper. Stir to combine.
- 3
In the second bowl add all-purpose flour and a pinch of salt. And in the third, beat two eggs with 1 tbsp. of water and a pinch of salt.
- 4
Begin by dredging both sides of the cutlets in the flour, shaking off the excess.
- 5
Next, dip in the egg mixture allowing the excess to drip off.
- 6
Last, dredge both sides in the prepared breadcrumb mixture making sure the cutlets are evenly coated.
- 7
Place the cutlets on the prepared baking sheet. Drizzle the remaining olive oil over the cutlets.
- 8
Bake for 12 minutes. Flip them over and continue baking until golden and crisp, 9-10 minutes longer.