Easy Baked Breaded Chicken Cutlets Recipe2020-06-29
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
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1 People rated this recipe
This information is per serving.
Easy baked breaded chicken cutlets recipe. Very easy and delicious chicken breasts recipe. Just try to cook it and you will never regret! Do you like to cook chicken cutlets?
If so, you may also like this one (adapted from https://thecookful.com) :
Oven Baked Chicken Cutlets Recipe
Makes 4 servings, the total time to cook is 35 minutes
Ingredients: 1/4 pound (120 g) boneless and skinless chicken breasts, 1¼ cups breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons vegetable oil, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 2 egg whites, 2 teaspoons Dijon mustard
Instructions: Preheat the oven to 400º F (200º C). Using a meat mallet, pound chicken cutlets to 1/4-inch thickness. In a small mixing bowl, combine the breadcrumbs, grated Parmesan cheese, vegetable oil, dried thyme, and seasoning. Mix well. In another small mixing bowl, combine Dijon mustard and egg whites. Whisk well.
Dredge chicken cutlets in egg mixture, then in breadcrumb mixture. Arrange chicken cutlets on a baking sheet. Bake in preheated oven for 20-25 minutes or until they are cooked through.
Turn off the oven. Remove baked breaded chicken cutlets from the oven and transfer to a serving platter. Serve hot.
Easy Baked Breaded Chicken Cutlets Recipe
- 3 whole boneless and skinless chicken breasts, halved
- all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon water
- 1/4 pound (120 g) unsalted butter
- 2 cups soft fresh bread crumbs
- lemon wedges and fresh parsley for garnish
- salt and freshly ground black pepper
Place each breast half between pieces of wax paper and pound thin with the flat side of a heavy knife. Sprinkle the chicken with salt and pepper and dredge in flour.
Combine the eggs with the water and beat lightly with a fork. Dip seasoned chicken into the egg mixture., then dredge it into the breadcrumbs.
Pound lightly with the flat side of a knife to make crumbs adhere. Place the breaded chicken on a rack and dry briefly in the refrigerator so crumbs will adhere.
Melt the butter in a large skillet and cook the chicken over moderate heat until it is golden brown on all sides. If the chicken breasts are thin, further cooking will not be necessary. If they are relatively thick, place them in a preheated 350 °F oven for 5-10 minutes. Serve breaded chicken breasts hot, garnished with lemon wedges and parsley.
posted by Nycwoman on August 27, 2017
There is a step missing in this recipe
posted by Slava Bond on August 27, 2017
Hi, sorry but nothing missing there, just checked a few minutes ago. Everything is all right. Sincerely.
posted by Molli Taylor on October 17, 2022
After you use the fork on the eggs/ water, you dredge the chicken in it. That’s how it’s done typically. Flour, egg, bread crumbs, thought there are variations in what you put in each. I like to put sale ant pepper in the flour and parmesan in the breadcrumbs.
posted by Slava Bond on October 17, 2022
Thank you very much. Missed one step, but I fixed it. Best Regards