We LOVE Chicken Cutlets

You know your Italian when you can eat a chicken cutlet for breakfast, lunch, dinner or anytime (when you can't sleep).  As a matter of fact when I am out doing errands all day and I need to eat - I find an Italian market and grab a few chicken cutlets.  Here is Florida I go straight to Josephs Classic Market and while in Connecticut I text my friend Don and head toDiFiore Ravioli Shop to eat!  No drive-through fast food for me!

Many recipes instruct you to fry your cutlets and I do that at times.  However, it is easier, you can make more at a time and less mess if you bake them.  Here is a recipe for Baked Chicken Cutlets.


  • 2 boneless and skinless chicken breast
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 large egg
  • 1/2 cup Italian bread crumbs (regular or GF)
  • 1 teaspoon dried parsley
  • Olive oil


  1. Preheat oven to 400 degres F.  Line a cover the bottom and edges of baking sheet with foil.  

  2. Take each chicken breast and lay on a plastic work board.  Cover with a piece of clear wrap.  Use your mallet to tenderize and form you chicken to a thin piece.  (about 1/4 inch).  

  3. Season both sides of chicken with salt and pepper. 

  4. Take ut 2 plates.  Whisk the egg in one and add the breadcrumbs and parsley to another.  

  5. Dredge each piece of chicken in the egg then coat with the breadcrumbs. 

  6. Drizzle olive oil to lightly cover the bottom of your baking sheet.  Lay the chicken on top then lightly drizzle a little more oil on the top of the coated chicken.  Bake each side for 7 minutes.  Remove from oven and enjoy over a salad, with sauce or with your favorite vegetables!  

Here are some of my other recipes that start with a "Cutlet" that I hope you enjoy!

Pork Milanese with a Lemon Creamy Caper Sauce

Veal Chop Milanese

Chicken Milanese with Pancetta and Vegetables with Herb Lemon Sauce

Paleo Chicken Parmesan

Chicken Parmesan

Pork Cutlet with baby potatoes and Italian herbs

Veal Cutlet with Sauce