Baked Chicken Cutlets Recipe! | English NewsTrack 1

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Growing up, the chicken cutlet was a classic. I decided to cook this dish in the oven using less oil and easier cleaning. This dish is delicious with a potato salad or mashed potatoes and a nice crunchy salad. Very good the next day cold too! It’s a family favorite! To taste with freshly squeezed lemon juice.

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil and drizzle with olive oil. Place the baking sheet in the preheated oven.

Flatten the chicken breasts so that they are all about 1/4 inch thick. Season the chicken with salt and pepper.

Combine the flour and paprika on a large plate. Beat eggs with salt and pepper in a shallow bowl. Toss breadcrumbs and lemon zest together on a separate large plate. Dip each piece of chicken in the flour mixture, then in the egg, then in the breadcrumb mixture and set aside in 1 layer on a clean plate. Repeat with the remaining chicken.

Remove the baking sheet from the oven and arrange the chicken in 1 layer on the baking sheet. Pour more olive oil over each piece of coated chicken.

Bake in preheated oven for 5 to 6 minutes. Flip the chicken and continue cooking until it is no longer pink in the center and the breadcrumbs are lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted in the center should read at least 165 degrees F (74 degrees C).

Growing up, the chicken cutlet was a classic. I decided to cook this dish in the oven using less oil and easier cleaning. This dish is delicious with a potato salad or mashed potatoes and a nice crunchy salad. Very good the next day cold too! It’s a family favorite! To taste with freshly squeezed lemon juice.

Ingredient:

  • 1 tablespoon of olive oil, or your choice
  • 6 chicken breasts, halved lengthwise (butterfly shaped)
  • salt and ground black pepper to taste
  • ¾ cup all-purpose flour
  • 1 tablespoon of paprika
  • 2 eggs, beaten
  • 2 cups of seasoned breadcrumbs
  • 1 large lemon, zested

Instruction:

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil and drizzle with olive oil. Place the baking sheet in the preheated oven.

2nd step

Flatten the chicken breasts so that they are all about 1/4 inch thick. Season the chicken with salt and pepper.

Step 3

Combine the flour and paprika on a large plate. Beat eggs with salt and pepper in a shallow bowl. Toss breadcrumbs and lemon zest together on a separate large plate. Dip each piece of chicken in the flour mixture, then in the egg, then in the breadcrumb mixture and set aside in 1 layer on a clean plate. Repeat with the remaining chicken.

Step 4

Remove the baking sheet from the oven and arrange the chicken in 1 layer on the baking sheet. Pour more olive oil over each piece of coated chicken.

Step 5

Bake in preheated oven for 5 to 6 minutes. Flip the chicken and continue cooking until it is no longer pink in the center and the breadcrumbs are lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted in the center should read at least 165 degrees F (74 degrees C).



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