Crispy Oven-Fried Chicken Cutlets in 30 Minutes quick and easy!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Trim off fatty pieces from the chicken breast.

Butterfly the chicken breast by cutting it not all the way through and opening it up like a book.

Season the chicken with Goya adobo seasoning and pat it down.

Set up a dredging station with flour, beaten eggs (whisked), and breadcrumbs.

Dredge the chicken in flour, ensuring it is fully covered and shaking off the excess.

Dip the floured chicken into the beaten eggs, making sure it's covered on both sides.

Coat the chicken in the breadcrumb mixture, pressing gently to adhere.

Place the breaded chicken on a sheet pan lined with parchment paper.

Drizzle olive oil over the breaded chicken.

Preheat the oven to 400°F (204°C).

Roast the chicken in the oven for 15 to 20 minutes until cooked through.

Serve the chicken on vegetable fried rice with a tarragon butter sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens