- Chicken breast 4 slices
- Eggs 2 • 130 kcal
- Breadcrumbs as much as is needed
- Parsley as much as is needed
- Thyme as much as is needed
- Oregano as much as is needed
- Milk 50 ml • 49 kcal
- Extra virgin olive oil
- salt and pepper as much as is needed
The baked cutlet is a tasty and appetizing second course of meat characterized by a crunchy and delicious breading. It is a simple dish that is prepared using few ingredients and in a short time, for a final result that will satisfy the tastes of young ones and old ones. Simply with chicken breast, eggs and breadcrumbs enriched with aromatic herbs, it is possible to make a recipe as simple as it is appetizing.
How to prepare the baked cutlet
Place the chicken breast slices on a wooden worktop (1) and beat the meat using a meat tenderizer (2). Beat the chicken slices until the thickness has reduced, taking care not to make it too thin to prevent the meat from drying out (3).
Beat the eggs in a plate using a fork (4) and add the milk, salt and pepper. Chop the herbs (5) and place them in a deep dish together with the breadcrumbs (6).
Pass the slices of chicken breast first in the egg (7) and then in the breadcrumbs with the aromatic herbs (8), pressing well with your hands to make the breading adhere well. Repeat this process a second time to create a thick breading (9).
Arrange the breaded slices on a baking tray lined with parchment paper and add a drizzle of oil (10). Place the plate in a preheated oven at 180° C and cook for 10 minutes on each side (11). Serve the baked cutlet accompanied with salad or french fries (12).
To obtain a thick and double breading remember to make a double passage between egg and breadcrumbs. To make the dish even tastier, you can finally accompany the cutlet with mustard or lemon or prepare fresh fried potatoes.
To prepare a most delicious baked cutlet, you can also cook it in a pan using oil or butter. In addition to the chicken breast, you can also use veal cutlets.
The cutlet is a second dish that should be enjoyed immediately, especially because it is important that the breading does not lose its crunchiness, a characteristic that makes it delicious and tasty.