📋Easy Crispy Breaded Baked Chicken Cutlets (No Egg)
These crispy baked chicken cutlets are the healthier alternative of fried chicken cutlets, with no egg, and no deep frying. They are coated with homemade Italian breadcrumbs to create a crispy crust while keeping the meat tender and juicy. The breadcrumbs are mixed with Parmesan cheese, fresh garlic, and fresh basil to add a distinctive taste to an otherwise bland crust. These oven-baked chicken cutlets can be served with a simple salad and some healthy baked potato wedges. This perfect weeknight dinner is ready in only 30 minutes.
Servings 4 people
Calories 572kcal
Ingredients
- 4 half chicken breast No skin, no bones
- 2 cup breadcrumbs
- 1 clove peeled garlic cloves crushed
- ¼ cup freshly grated Parmesan
- ⅓ cup fresh basil or parsley leaves
- ½ cup extra virgin olive oil
- salt & pepper
Baked potatoes
- 10 medium potatoes
- 3 tablespoon olive oil
- salt & pepper
Instructions
Cooking the potatoes
- Pierce the potatoes. cover them with a paper towel and put them in the microwave for 15 to 20 minutes depending on their size10 medium potatoes
- Once they are cold cut them in quarters and season with salt, garlic powder and olive oil and lay them on a baking tray with parchment paper3 tablespoon olive oil, salt & pepper
- Put them in a hot oven at 355 F - 180 C to crisp 20 minutes before serving
Cooking the chicken
- Prepare the breadcrumbs by mixing them with the parmesan, the garlic clove and the basil. For more instruction see the Breadcrumbs post mentioned above2 cup breadcrumbs, 1 clove peeled garlic cloves, ¼ cup freshly grated Parmesan, ⅓ cup fresh basil or parsley leaves
- Cut the chicken breasts into slices and season with salt, pepper and olive oil. Once they are well seasoned the oil will help the breadcrumbs to stick into the chicken.4 half chicken breast, ½ cup extra virgin olive oil, salt & pepper
- Coat the chicken in the breadcrumbs.
- Lay them over parchment paper in an oven tin
- Cook 5 minutes on each side at 355 F - 180 C, till the edge of the chicken become white, then turn.
Video
Notes
- I always use Italian seasoned breadcrumbs in many of my recipes, that is why I usually prepare a large amount and keep it in the freezer. They don’t need to be defrosted ahead of time.
- It is best if the breadcrumbs rest overnight to absorbs all the flavours.
- You can also roast them in a heavy roasting pan, preferably cast-iron. You do not need to add oil to the pan as the breadcrumbs will prevent the chicken from sticking.
- You can also use chicken thighs, beef cutlets, or pork. Always use thin slices, no thicker than ¼ inches - 5 millimeters. They need to cook thoroughly in a short time otherwise the breadcrumbs will burn and the meat will remain raw.
- You can also try a vegan version of this Palermitana cutlet using eggplants, cauliflower, mushrooms (porcini are the best), or zucchini.
Nutrition
Calories: 572kcal | Carbohydrates: 39g | Protein: 10g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 498mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg