Italian Style Baked Chicken Cutlets
User Reviews
5
Italian Style Baked Chicken Cutlets
Description
This recipe involves slicing or pounding chicken breasts into thin cutlets to ensure even cooking and a tender texture. The breading procedure uses flour, beaten eggs, and a seasoned breadcrumb mixture with Parmesan cheese and garlic, combined with melted butter to add moisture and richness. Baking the cutlets at high heat allows the coating to become crispy while keeping the chicken juicy inside.
The flavor is distinctly Italian, coming from the blend of Italian herbs and Parmesan in the crust. Garlic adds aromatic depth. The method avoids oil frying, making the preparation cleaner and the result lighter yet still flavorful and crisp.
These cutlets can be served as a main dish alongside salads, pasta, or vegetables. They reheat well and can be stored refrigerated for several days or frozen for up to one month. Adjusting seasoning and herbs lets you tailor the flavor. Using a silicone baking sheet or greased pan helps avoid sticking.
If Italian seasoning is unavailable, a homemade blend of basil, oregano, thyme, rosemary, marjoram, and sage can be used in equal parts.
Ingredients
- 2 pounds chicken breast 3 chicken breasts, boneless, skinless
- 3/4 cup flour
- 3 egg
- 1 cup bread crumbs
- ½ cup Parmesan Cheese grated
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 3 tablespoons butter melted
Instructions
- Preheat the oven to 425˚F.
To make the chicken into cutlets
- Place the chicken breast on a cutting board or other firm surface. Carefully use a long, sharp knife to slice each chicken breast horizontally into 3-4 thin chicken cutlets.Alternately, you can cut the chicken in half and pound the chicken out into thin cutlets.
To bread the chicken cutlets
- Gather 3 shallow bowls. In the first, add the flour. In the second, beat 3 eggs. In the the third, combine the bread crumbs, parmesan cheese, garlic, Italian seasonings, salt, and pepper. Then pour in the melted butter and stir together until evenly distributed.
- To coat the chicken, first dip it into the flour on all sides. Then wet the entire chicken cutlet in the egg mixture. Last turn each side to coat in the bread crumbs.
To bake the chicken cutlets
- Grease one or more baking sheets, then lay the chicken cutlets on the pan in a single layer (not touching). Bake for 12-15 minutes or until the tops are crispy and the chicken is cooked through to an internal temperature of 165˚F.
- Remove from the oven and move the chicken cutlets to a wire cooling rack until ready to serve to stay crispy. If you let them sit on the baking sheet the bottoms can get soggy.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze leftovers up to one month in airtight containers or freezer bags.
- Reheat in the microwave in short intervals or cover with foil and warm in the oven.
- The recipe can be doubled or halved depending on servings needed.
- Italy-inspired seasoning can be made from dried herbs if Italian seasoning mix is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 2cutlets | |
| Calories | 423kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 201mg | 67% |
| Sodium | 918mg | 38% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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