Baked Breaded Chicken Cutlets
Baked chicken cutlets are a classic Italian dish made with thin slices of chicken. The chicken is briefly marinated in extra-virgin olive oil, lemon juice, fresh herbs, and spices, then coated in seasoned breadcrumbs, and baked until crispy.
Servings: 4 servings
Calories: 213kcal
Equipment
- plastic wrap or zip-top bag
- meat mallet/meat tenderizer or you if don't have a meat mallet/meat tenderizer, use a heavy skillet like a cast iron pan to flatten the chicken
- measuring cups and spoons
- small bowl
- shallow pan
- large sheet pan
- aluminum foil
- meat thermometer
Ingredients
Chicken
- 2 (6- to 8-ounce) boneless, skinless chicken breasts
Marinade
- 1 large egg
- 3 tablespoons extra-virgin olive oil
- zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley finely chopped
- ¼ teaspoon dried oregano
- ¼ teaspoon table salt
- pepper to taste
Breading
- 1 cup seasoned Italian Breadcrumbs or plain breadcrumbs, but seasoned equals more flavor
- 1 ounce finely grated Pecorino Romano cheese or about 1 cup/ Parmigiano-Reggiano works too
- extra-virgin olive oil to coat the sheet pan and to drizzle over breaded cutlets
Optional
- serve with lemon wedges and sprinkle with finely chopped parsley
Instructions
- Heat Oven: Move the oven rack to the middle, and heat the oven to 400 degrees Fahrenheit. If you have a convection setting, turn it on. Line your sheet pan with aluminum foil, for easier cleanup, and generously coat with olive oil, and set it aside.
- Prep Chicken: Trim the chicken breasts and set the tenders aside for another recipe, or you can pound and bread them too. Slice each chicken breast in half horizontally. Place the pieces between two sheets of plastic wrap or in a zip-top bag. Use a meat mallet to pound each piece to about ¼-inch thick. I like to then cut each cutlet into two or three pieces only because I prefer smaller cutlets, but that's up to you. Set aside.2 (6- to 8-ounce) boneless, skinless chicken breasts
- Make Marinade: Whisk the ingredients together in a medium bowl. Add the chicken and toss to coat it well. Let it sit for 5 minutes or so to let the flavors blend. I don’t recommend marinating for more than 5-10 minutes. Because the chicken is so thin you risk breaking down the structure if left too long in the marinade.1 large egg, 3 tablespoons extra-virgin olive oil, zest from 1 lemon, 3 tablespoons fresh lemon juice, 2 tablespoons fresh parsley, ¼ teaspoon dried oregano, ¼ teaspoon table salt, pepper to taste
- Breading: Mix the breadcrumbs and cheese in a shallow dish. Stir until they are well combined.1 cup seasoned Italian Breadcrumbs, 1 ounce finely grated Pecorino Romano cheese
- Bread Chicken: Take one cutlet at a time and let any extra marinade drip off. Press each cutlet into the breadcrumb mixture so it sticks, then lay each on a liberally oiled sheet pan. Repeat with the rest. Liberally drizzle olive oil over the cutlets, then bake for 15 minutes (flip halfway through) or until the internal temperature reaches 165 degrees Fahrenheit. Discard any leftover marinade and breadcrumbs as they’ve been in contact with raw chicken.
- Serve: Serve the chicken with lemon wedges and a sprinkle of finely chopped parsley if you like.
Notes
Make Ahead & Storage
I've included instructions for prepping the cutlets ahead of time, as well as storage tips. Having said that, these cutlets are best when they are prepared, and eaten right away. They will be at their crispiest and most tender straight out of the oven!
⭐️ Make Ahead
The cutlets can be prepared and refrigerated for a couple of hours before baking. You'll need to add a few more minutes to the overall cooking time. The best gauge is to cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
⭐️ How to Store
🧊 In the refrigerator: Cool leftovers, and store in an airtight container for up to 2 days. For best results reheat in an air fryer for 5 minutes, or in a 375 degree oven, (on a rack placed over a sheet pan) for 7-10 minutes.
I don't recommend freezing.
Tips & Tricks
- Use a sharp knife. It may counterintuitive, but a sharp knife glides easily through chicken breasts without much effort, whereas a dull knife will require more force, and you run the risk of a kitchen mishap.
- Freeze the chicken for 15 minutes prior to slicing. They will firm up, making it even easier to slice.
- Avoid using parchment paper when using the broiler. Most parchment paper will burn at temperatures above 450 degrees Fahrenheit.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 406mg | Potassium: 96mg | Fiber: 2g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg
