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.
Ingredients
- 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
Directions
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Preheat oven to 400 degres F. Line a cover the bottom and edges of baking sheet with foil.
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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).
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Season both sides of chicken with salt and pepper.
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Take ut 2 plates. Whisk the egg in one and add the breadcrumbs and parsley to another.
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Dredge each piece of chicken in the egg then coat with the breadcrumbs.
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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
Chicken Milanese with Pancetta and Vegetables with Herb Lemon Sauce
Pork Cutlet with baby potatoes and Italian herbs