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!
Growing up in an Italian family means you probably enjoyed cutlets (or cotolette) once a week. Leftovers were enjoyed the following day for lunch and most likely the cutlets were stuffed in a huge panino with cheese and marinated vegetables!
They were usually pan fried until crisp and golden. Skeptics may say that baked chicken cutlets are simply not as good as the fried ones. But I simply don't agree!
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Why does this recipe for Baked Breaded Chicken Cutlets work?
My mom has been baking her cutlets for several years now and it's really hard to notice any difference. How is that possible, you may ask? It's quite simple, let me explain why this recipe works!
- The cutlets are baked at a higher temperature (400 degrees F) to get that golden color and crisp texture.
- Perfectly seasoned breadcrumbs including grated Pecorino Romano cheese; fresh garlic and parsley make these cutlets extra flavorful.
- The sheet pan is generously (but not overly) greased with olive oil as well as a light drizzle of olive oil over the cutlets to ensure a crisp texture.
How I serve chicken cutlets
Cutlets are generally enjoyed as a second course (after a first pasta course) along with side vegetables including:
- a tossed green salad
- steamed vegetables such as asparagus; green beans or other vegetables in season
- sautéed garlicky rapini
- Cheesy Swiss Chard and Potato Casserole
- Italian Green Bean Salad
- Trapani Style Potatoes Vastase
What cut of chicken is used for making cutlets?
Chicken cutlets are made with boneless, skinless chicken breasts that are thinly sliced and usually pounded until very thin. Although I'm aware that I pay a premium for them, I usually purchase my chicken cutlets already sliced thin, as shown below. The cutlets are approximately ¼ inch thick.
However, you can easily cut 3 cutlets out of one chicken breast by following the easy instructions with images here.
Chicken Cutlet Ingredient List
- Chicken cutlets: thinly cut chicken breasts
- Grated cheese: Pecorino Romano or Parmigiano or a combination of both if you prefer.
- Breadcrumbs: I use unseasoned breadcrumbs since I prefer to add my own seasoning. But you may purchase seasoned breadcrumbs and reduce quantities of the other seasoning ingredients (salt, pepper, grated cheese).
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Baked Breaded Chicken Cutlets
Once you have your chicken cutlets ready (either pre-purchased or whether you sliced your own chicken breasts) preheat the oven to 400 degrees F; line a baking sheet with parchment paper and grease generously with olive oil, about 2 tablespoons.
- Prepare your dredging station: Have 3 shallow, wide plates or bowls ready. In the first bowl, combine all ingredients for the breading (see detailed recipe below). In the second bowl add all-purpose flour and a pinch of salt. And in the third, beat two eggs with a tbsp. of water and a pinch of salt.
- Begin by dredging both sides of the cutlets in the flour, shaking off the excess.
- Next, dip in the egg mixture allowing the excess to drip off.
- Lastly, dredge both sides in the prepared breadcrumb mixture making sure the cutlets are evenly coated.
- Place the cutlets on the prepared baking sheet. Drizzle a little extra olive oil over the cutlets.
- Bake for 12 minutes. Flip them over and continue baking until golden and crisp, 9-10 minutes longer. If the cutlets are dry when you flip them over, drizzle with a little extra olive oil. Serve hot.
Chicken Cutlets Recipe FAQs
This recipe can be prepared with veal or pork cutlets instead of chicken.
You certainly can. However, I prefer using unseasoned dry breadcrumbs for cutlets. Add your own seasoning so you know exactly what's in your breadcrumbs!
-Parmesan cheese may be substituted for the Pecorino Romano cheese.
-Other herbs may be added to your breadcrumbs such as dry basil or oregano.
-Yes! My mom almost always prepared them ahead of time and froze them raw. She then put them directly into the oven, straight out of the freezer to bake.
-Lay the breaded, raw cutlets in an airtight container, separating layers of cutlets with parchment paper. Freeze for up to 3 months.
-To bake, run a knife in between layers of the parchment paper to loosen the cutlets. Place on a greased baking sheet directly out of the freezer and proceed to bake as outlined in my recipe. They make require just a few extra minutes to bake when frozen.
-When you flip the cutlets over, if the underside is dry drizzle a little extra olive oil over them to ensure a golden color and crisp texture.
-Avoid overbaking your cutlets to prevent them from dying out and becoming tough.
-Baking time may vary according to the thickness of your cutlets.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Baked Breaded Chicken Cutlets
Ingredients
- 680 grams chicken cutlets (1.5 lbs.)
- 1 cup unseasoned breadcrumbs
- ⅓ cup Pecorino Romano cheese grated
- ¼ cup fresh parsley chopped
- 1 small garlic clove finely minced
- ¼ teaspoon salt
- pepper to taste
- 2 large eggs
- ¼ cup all-purpose flour
- 4 tbsp. olive oil divided
Instructions
- 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.
To dredge the cutlets
- 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.
- 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.
- Begin by dredging both sides of the cutlets in the flour, shaking off the excess.
- Next, dip in the egg mixture allowing the excess to drip off.
- Last, dredge both sides in the prepared breadcrumb mixture making sure the cutlets are evenly coated.
- Place the cutlets on the prepared baking sheet. Drizzle the remaining olive oil over the cutlets.
- Bake for 12 minutes. Flip them over and continue baking until golden and crisp, 9-10 minutes longer. If the cutlets are dry when you flip them over, drizzle with a little extra olive oil.
- Serve hot.
Notes
- This recipe can be prepared with veal or pork cutlets instead of chicken.
- Parmesan cheese may be substituted for the Pecorino Romano cheese.
- When you flip the cutlets over, if the underside is dry drizzle a little extra olive oil over them to ensure a golden color and crisp texture.
- I always use unseasoned dry breadcrumbs for cutlets. Add your own seasoning so you know exactly what's in your breadcrumbs!
- I seasoned my breadcrumbs exactly as my mom does, however other herbs can be added to your breadcrumbs such as dry basil or oregano.
- Avoid overbaking your cutlets to prevent them from dying out and becoming tough.
- Baking time may vary according to the thickness of your cutlets.
- Refrigerate leftovers for up to 3 days.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Angie
I love cutlets!!!! Thanks Nadia for sharing this recipe with all of us.
Nadia
Thanks Angie, I don't think that there's anyone who doesn't love cutlets!
Anna Bucciarelli
Wonderful, easy recipe that I've been doing my entire married life. I do it with veal and even some vegetables too, I;e., eggplant, zucchini.. Thanks Nadia.
Nadia
Hi Anna, yes it is an easy recipe and I agree with you, breaded veggies are equally good if not better. I'm especially fond of my breaded eggplant!