Italian Style Baked Chicken Cutlets
The ultimate comfort food, Italian Style Baked Chicken Cutlets feature crispy, golden chicken that’s easy to make and packed with flavor. Perfect for a satisfying weeknight dinner, these cutlets will leave you craving more!
Equipment
- Baking Sheet
- Oven
- Frying Pan
- Mixing Bowl
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 2 pounds Boneless Skinless Chicken Breast approximately 3 chicken breasts
- 3/4 cup Flour
- 3 large Eggs
- 1 cup Bread Crumbs
- 1/2 cup Grated Parmesan Cheese
- 4 cloves Garlic minced
- 1 tablespoon Italian Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 3 tablespoons Butter melted
Instructions
- 1. Preheat your oven to 425˚F. This ensures the oven is hot enough to give your cutlets that perfect crispy texture.
- 2. Prepare the chicken breasts by placing them on a cutting board. Using a long, sharp knife, carefully slice each chicken breast horizontally into 3-4 thin cutlets. Alternatively, you can cut the chicken in half and then pound it out to achieve thin cutlets.
- 3. Gather three shallow bowls for the breading process. In the first bowl, add the flour. This will be your first coating.
- 4. In the second bowl, beat the eggs thoroughly. This will help the breading stick to the chicken.
- 5. In the third bowl, combine the bread crumbs, parmesan cheese, garlic, Italian seasoning, salt, and black pepper. Pour in the melted butter and stir until evenly distributed.
- 6. To coat the chicken cutlets, start by dipping each cutlet into the flour on all sides. Make sure they are well-coated for a crispy finish.
- 7. Next, dip the floured chicken into the bowl of eggs, ensuring each piece is completely wet.
- 8. Lastly, turn each chicken cutlet in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
- 9. Grease one or more baking sheets and lay the coated chicken cutlets on them in a single layer, making sure they don’t touch.
- 10. Bake in the preheated oven for 12 to 15 minutes or until the tops are crispy and the chicken is cooked through, reaching an internal temperature of 165˚F. Keep an eye on them to prevent over-browning.
- 11. Once baked, remove the cutlets from the oven and transfer them to a wire cooling rack to help them remain crispy until serving. Avoid letting them sit on the baking sheet, as that could cause the bottoms to become soggy.
Notes
- Italian seasoning: If you don’t have Italian seasoning mix on hand, you can make your own by using 1/2 teaspoon each of the following dried herbs: basil, oregano, thyme, rosemary, marjoram, and sage.
- How to Store: To save leftovers, separate into meal-sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
- How to Freeze: Place leftovers in an airtight container or freezer bag and transfer to the freezer. They can be frozen for up to one month.
- How to Reheat: This can be reheated in the microwave in 30-second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.