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!
Servings 8 servings
Calories 249kcal
Ingredients
- 680 grams 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
- 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.
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.
Nutrition
Calories: 249kcal | Carbohydrates: 13g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 339mg | Potassium: 378mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 2mg