Oven Baked Chicken Cutlet is an easy and tasty main dish of meat, the light alternative to the classic fried cutlet, perfect to enjoy for lunch or dinner. It is a simple dish, which can be prepared in very little time: the chicken breast is covered in a double breading made with eggs and herb-flavored breadcrumbs, then baked in the oven and enjoyed hot with a fresh salad, a side of baked potatoes or, to make it even more delicious, French fries and mayonnaise.<\/p>\n
After cooking, the meat will be soft at the heart and not dry at all, wrapped in a crispy and golden crust that will conquer adults and children from the first taste.<\/p>\n
What is Oven Baked Chicken Cutlet?
\nOven-baked chicken cutlets, have their roots in the classic cotoletta alla milanese, a breaded and fried veal cutlet that originated in Milan, Italy, in the 19th century. This dish, often compared to the Austrian Wiener Schnitzel, became a staple of Italian cuisine and later adapted with chicken as a lighter alternative. As Italian immigrants traveled across Europe and the Americas, they brought their culinary traditions with them, leading to regional variations such as the American chicken cutlet, the Argentine milanesa de pollo, and the Japanese chicken katsu.<\/p>\n
The transition from frying to baking emerged as a modern adaptation, catering to health-conscious diets while maintaining the crispy texture and rich flavor of the original dish. Today, oven-baked chicken cutlets are popular worldwide, appearing in home kitchens and restaurants alike, often served with salads, roasted vegetables, or pasta.<\/p>\n
Pro Tips For The Best Oven Baked Chicken Cutlet
\nCombine breadcrumbs with grated Parmesan, fresh herbs, and a touch of olive oil to create a golden, crunchy crust. Panko breadcrumbs work particularly well for extra crispiness.
\nDip the chicken first in flour, then in beaten eggs, and finally in seasoned breadcrumbs. Press the coating firmly to help it stick.
\nBake on a preheated baking sheet or a wire rack to allow air circulation around the cutlets, preventing sogginess and ensuring an even crisp.
\nFor an extra crispy top, switch to the broiler for the last 2\u20133 minutes, keeping a close eye to avoid burning.
\nWhat\u2019s The Best Cut of Chicken to Use for These Cutlets?
\nUse thin, evenly pounded chicken breasts or thighs to ensure even cooking and a tender texture.<\/p>\n
Do I Need to Pound the Chicken for This Recipe?
\nYes, pounding the chicken is recommended for oven-baked chicken cutlets. Flattening the chicken breasts to an even thickness (about 1\u20131.5 cm or \u00bd inch) ensures they cook evenly and stay tender. It also helps the breading adhere better and creates a more delicate texture. If using chicken thighs, they can be gently flattened but don\u2019t require as much pounding as breasts.<\/p>\n
Can I Add Any Spices to The Breading?
\nOf course! For the breading we chose a mix of oregano, thyme and parsley, but you can also add other spices and herbs, such as paprika, curry, turmeric and chives. Instead of breadcrumbs, you can use crumbled corn flakes or panko, while for an egg-free variant, you can marinate the chicken slices in milk and pass them directly in the breadcrumbs.<\/p>\n
How Long Should I Bake These Chicken Cutlets in The Oven?
\nCook at 200\u00b0C (400\u00b0F) for about 20\u201325 minutes, flipping halfway through for an evenly golden exterior.<\/p>\n
Can I Make These in The Air Fryer Instead?
\nYes, oven-baked chicken cutlets can be made in the air fryer for an even crispier and quicker result. Preheat the air fryer to 200\u00b0C (400\u00b0F), lightly spray the basket with oil, and cook the breaded cutlets for about 10\u201312 minutes, flipping halfway through. A light spray of oil on the cutlets helps achieve a golden, crunchy crust.<\/p>\n
How Do I Keep The Curst Crispy?
\nTo keep oven-baked chicken cutlets crispy, bake them on a wire rack to allow air circulation, preventing sogginess. Lightly spray the breading with oil before baking for a golden, crunchy crust. Avoid overcrowding the pan, and if storing leftovers, reheat them in the oven or air fryer instead of the microwave to maintain crispiness.<\/p>\n
How Can I Serve These Cutlets?
\nOven-baked chicken cutlets can be served in various ways! Enjoy them with a fresh squeeze of lemon and a side of salad, roasted vegetables, or mashed potatoes for a classic meal. They also pair well with pasta, rice, or inside a sandwich for a crispy chicken sandwich. For an Italian touch, top them with tomato sauce and mozzarella for a chicken parmigiana twist.<\/p>\n
Can I Make Oven Baked Chicken Cutlets Ahead of Time?
\nYes, you can make oven-baked chicken cutlets ahead of time! Bread the cutlets and store them in the fridge for up to 24 hours before baking.<\/p>\n
Do They Freeze Well?
\nYes, oven-baked chicken cutlets freeze well! You can freeze them either raw (breaded) or fully cooked. To prevent sticking, place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container for up to 2 months. Reheat in the oven or air fryer for best results.<\/p>\n
How to Reheat These Chicken Cutlets
\nThe best way to reheat oven-baked chicken cutlets is in the oven or air fryer. Bake at 180\u00b0C (350\u00b0F) for about 10 minutes or air fry at 190\u00b0C (375\u00b0F) for 5\u20137 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.<\/p>\n
How to Store Oven Baked Chicken Cutlets
\nStore leftover oven-baked chicken cutlets in an airtight container in the refrigerator for up to 3 days. To keep them crispy, place a paper towel between layers to absorb moisture.<\/p>\n
Ingredientes<\/p>\n
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see continuation on next page<\/p>\n
CHICKEN BREAST
\n4 slices
\nMILK
\n50 ml
\nMEDIUM EGGS
\n2
\nPARSLEY
\nto taste
\nTHYME
\nto taste
\nOREGANO
\nto taste
\nSALT
\nto taste
\nPEPPER
\nto taste
\nEXTRA VIRGIN OLIVE OIL
\nto taste
\nBREADCRUMBS
\nto taste
\nHow to Make Oven Baked Chicken Cutlets<\/p>\n
Step 1
\nTo prepare these cutlets, start by lightly beating the slices of meat, so as to make them uniform but not too thin, to prevent them from drying out during cooking.<\/p>\n
Step 2
\nThen dedicate yourself to the breading: in a bowl, beat the eggs, add the milk and mix. Then, season with salt and pepper.<\/p>\n
Step 3
\nNow, make a mix of chopped parsley, thyme and oregano and add it to the breadcrumbs on a flat plate.<\/p>\n
Step 4
\nAt this point, pass the slices of meat in the egg.<\/p>\n
Step 5
\nCover them with the herb-flavored breadcrumbs, pressing well with your hands to make it stick. Repeat the breading step twice, to obtain a crispy crust.<\/p>\n
Step 6
\nThen, place the cutlets on a baking tray, lined with parchment paper, and season them with a drizzle of oil. Bake in a preheated oven at 400\u00b0F\/200\u00b0C for 20 minutes, turning them halfway through baking.<\/p>\n
Step 7
\nBake the cutlets until they\u2019re nicely browned and crispy.<\/p>\n
Step 8
\nEnjoy them while they\u2019re still hot and fragrant!<\/p>\n
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