Baked Chicken Cutlets
Baked Chicken Cutlets
Ingredients
For the Chicken
- 1 pound chicken cutlets, thinly sliced
For the Egg Wash
- 3 large eggs
- 2 tablespoons Pecorino or Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh black pepper
For the Breading
- 1 cup plain bread crumbs
- 4 tablespoons grated Pecorino cheese
- 4 garlic, cloves, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon fresh black pepper
For Dredging and Baking
- 1/2 cup semolina or all purpose flour, for dredging
- 1 cup extra virgin olive oil, as needed
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425
- 2
In a shallow dish or plate, beat the three large eggs with the 2 tablespoons of grated Pecorino or Parmesan cheese, 1 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of fresh black pepper until well combined.
⏱️ 3 min
- 3
In another shallow dish or plate, mix together the 1 cup of plain bread crumbs, 4 tablespoons of grated Pecorino cheese, 4 finely chopped garlic cloves, 2 tablespoons of finely chopped fresh parsley, 1/4 teaspoon of salt, and 1/4 teaspoon of fresh black pepper.
⏱️ 3 min
- 4
Place the 1/2 cup of semolina or all purpose flour in a third shallow dish or plate, creating a dredging station: flour, then egg wash, then breading mixture.
⏱️ 1 min
- 5
Take each chicken cutlet and dredge it first in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, transfer it to the breading mixture, pressing gently with the palm of your hand to ensure the bread crumbs adhere completely to the cutlet. Set aside on a clean plate.
⏱️ 10 min
- 6
Drizzle about 1/2 cup of the extra virgin olive oil evenly onto the parchment paper-lined baking sheet.
⏱️ 1 min
- 7
Arrange the breaded chicken cutlets in a single layer on the prepared baking sheet. Drizzle the remaining 1/2 cup of extra virgin olive oil over the tops of the cutlets.
⏱️ 2 min
- 8
Bake for 30 to 35 minutes, turning the cutlets once halfway through (around 15-17 minutes), until they are golden brown and cooked through.
⏱️ 35 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Baked Chicken Cutlets
Ingredients
For the Chicken
- 1 pound chicken cutlets, thinly sliced
For the Egg Wash
- 3 large eggs
- 2 tablespoons Pecorino or Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh black pepper
For the Breading
- 1 cup plain bread crumbs
- 4 tablespoons grated Pecorino cheese
- 4 garlic, cloves, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon fresh black pepper
For Dredging and Baking
- 1/2 cup semolina or all purpose flour, for dredging
- 1 cup extra virgin olive oil, as needed
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425 - 2
In a shallow dish or plate, beat the three large eggs with the 2 tablespoons of grated Pecorino or Parmesan cheese, 1 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of fresh black pepper until well combined.
⏱️ 3 min - 3
In another shallow dish or plate, mix together the 1 cup of plain bread crumbs, 4 tablespoons of grated Pecorino cheese, 4 finely chopped garlic cloves, 2 tablespoons of finely chopped fresh parsley, 1/4 teaspoon of salt, and 1/4 teaspoon of fresh black pepper.
⏱️ 3 min - 4
Place the 1/2 cup of semolina or all purpose flour in a third shallow dish or plate, creating a dredging station: flour, then egg wash, then breading mixture.
⏱️ 1 min - 5
Take each chicken cutlet and dredge it first in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, transfer it to the breading mixture, pressing gently with the palm of your hand to ensure the bread crumbs adhere completely to the cutlet. Set aside on a clean plate.
⏱️ 10 min - 6
Drizzle about 1/2 cup of the extra virgin olive oil evenly onto the parchment paper-lined baking sheet.
⏱️ 1 min - 7
Arrange the breaded chicken cutlets in a single layer on the prepared baking sheet. Drizzle the remaining 1/2 cup of extra virgin olive oil over the tops of the cutlets.
⏱️ 2 min - 8
Bake for 30 to 35 minutes, turning the cutlets once halfway through (around 15-17 minutes), until they are golden brown and cooked through.
⏱️ 35 min•🌡️ 425