Chicken Cutlets are already good on their own and loved by everyone, especially children, but prepared this way, they are truly exceptional. I always keep a stock of breaded chicken slices in the freezer because they are easy to separate and ready for any use. Furthermore, if I have last-minute guests, I stuff them with whatever I have in the fridge, varying both the vegetables and the cheese. Let’s be honest, I want to take the easy route, meaning I bring them home already breaded because they are those I prepare in the morning at the butcher shop for the customers. In any case, it’s not only a quick preparation but also very easy, suitable even for the less experienced.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1.8 lbs chicken breast (about 8 slices)
- 2 eggs
- as needed breadcrumbs
- 8 cherry tomatoes
- 8.5 oz primo sale cheese
- 1.4 oz grated parmesan cheese
- 2 tablespoons extra virgin olive oil
- as needed salt and pepper
- as needed chives
Tools
- Parchment paper
- Baking sheet
- Bowl
- Plate flat
Preparation
First, organize your workspace with all the ingredients already measured out, so everything is within reach.
Beat the eggs in a bowl, add salt and pepper to taste, and dip the chicken slices in it.
Prepare a flat plate, pouring breadcrumbs over it, which you will use to bread the chicken cutlets.
Now take one slice at a time, and pass it through the breadcrumbs on both sides, pressing lightly with your hands to make it adhere well.
Then place the chicken cutlets on a plate, and in the meantime, preheat the oven to 356°F with the fan setting.
Place the cutlets inside the baking sheet, previously lined with parchment paper and oiled with a tablespoon of extra virgin olive oil.
On each, place a slice of primo sale, two cherry tomatoes cut in half, and sprinkle with grated parmesan cheese.
Finally, drizzle with the remaining tablespoon of oil and bake, letting it cook for about 15 minutes or until the chicken is golden brown and the cheese melted.
Remove from the oven and serve your Chicken Cutlets hot and sprinkled with some chopped chives.
Tips and variations:
For a stronger taste, you can use another type of cheese, such as fontina, taleggio, or a melting cheese.
I do not recommend mozzarella because it contains a lot of water and, by releasing it during cooking, would end up hardening the chicken cutlets.
If you don’t like chives, you can always opt for parsley, thyme…or leave them natural.
If you have any leftover breaded, stuffed, and cooked chicken slices, you can always freeze them and reheat them in the microwave.
If you like chicken, then don’t miss: Breaded and Fried Chicken Wings
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