Baked Chicken Cutlets are an easy main course that is also light since they are not fried; the breaded slices of chicken breast are then cooked in the oven. For the breading of the chicken breast slices, I used panko, alternatively, you can use coarse breadcrumbs. The baked and breaded chicken cutlets are perfect even for children, and they are very popular, maybe served with some fries or in a sandwich. Now let’s see how to make baked chicken cutlets and if you try them, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices chicken breast
- 2 eggs
- to taste breadcrumbs
- to taste salt
- to taste extra virgin olive oil
- to taste rosemary
Tools
- Oil Sprayer
How to prepare Baked Chicken Cutlets
Start preparing the baked chicken cutlets by pouring the panko or breadcrumbs onto a plate, then pour the eggs into another plate and beat them with a fork.
Coat the chicken slices in the egg, then in the breadcrumbs, again in the beaten egg, and finally once more in the panko; thanks to this double breading, they will be crispy on the outside and tender on the inside.
Place the chicken slices on a baking tray lined with parchment paper, add a few sprigs of rosemary and a few puffs of extra virgin olive oil.
Bake in a preheated fan oven at 356°F (180°C) for 20 minutes, turning the slices halfway through for even cooking.
When the cutlets are cooked, remove them from the tray, season with salt, and serve hot, maybe with some sauces.
How to store baked chicken cutlets
Keep them in the fridge for 2/3 days
