Description
You’re sick of frequently eating the same fried chicken, right? Yummy baked chicken cutlets are what I have for you today. You don’t have to fry any of these chicken cutlets; you bake them to perfection. As I remember, my grandma made these cutlets at a family gathering. A crunchy exterior contrasts with a juicy interior in the chicken cutlets. The chicken must only be appropriately marinated, covered with breadcrumbs, baked, and enjoyed.
Ingredients
Scale
- 4 chicken cutlets of ¼ inch thickness
- 2 tablespoons olive oil
- 2 cups breadcrumbs
- 2 eggs
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon paprika powder
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon salt
Instructions
- Slice the Chicken: Put a chicken breast without bones onto a cutting board. Making sure the knife edge is parallel to the cutting board and cutting in smooth slices, Cut the chicken breast horizontally in half with care into two equal pieces using a sharp knife.
- Pound the Chicken: Put one slice between two plastic wrap sheets or inside a plastic bag. Gently pound the chicken using the bottom of a large saucepan or a meat mallet. Start in the center and work your way to the edges until the cutlet is an even thickness, about 1/4 inch thick. Continue with the second piece using the same technique.
- Get the Marinade Ready: Mix the egg in a bowl and stir it up. Add milk, lemon juice, paprika, garlic, black pepper, and salt to the mixture. Add the all-purpose flour. Everything should be thoroughly mixed to a smooth paste-like consistency. Before you add the chicken cutlets to the marinade, be sure they are completely coated. The chicken should be marinated for at most 25 minutes and up to 1 hour.
- Get the Breadcrumbs Ready: Get two cups of breadcrumbs out. In the pan, heat two tablespoons of olive oil. Cook until golden brown. Spread the breadcrumbs to the pan and cook for a few minutes. Add Italian seasoning and stir it. Allow the breadcrumbs to cool at room temperature.
- Coat the Chicken Cutlets: Set the oven temperature to 350–400°F (175-200°C). Take the marinated chicken breast and coat it with the prepared breadcrumbs. Ensure that each cutlet is evenly coated on both sides.
- Baking the Cutlets: Place all the coated chicken cutlets in a baking pan lined with parchment paper. Bake for about twenty to twenty-five minutes in an already heated oven, or until well cooked and crispy. They taste just as good without being fried!
- Serving: Serve these baked chicken cutlets with stir-fried vegetables like broccoli, carrots, or asparagus. You can also serve them with rice pilaf or mashed potatoes.
Notes
- Even Thickness: Pounding the chicken ensures that it cooks evenly. An even thickness prevents one end from overcooking while the other remains undercooked.
- Gentle Pressure: When pounding, provide pressure that is both forceful and delicate. Compressing the chicken without splitting it is the goal.
- Plastic Wrap or Bag: Wrapping the chicken in plastic helps prevent it from sticking to the mallet or skillet.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 709
- Sugar: 11.4g
- Sodium: 2309mg
- Fat: 18g
- Saturated Fat: 3.2g
- Carbohydrates: 85.1g
- Fiber: 6.5g
- Protein: 53.9g
- Cholesterol: 285mg