Baked breaded chicken cutlets

Trim off excess fat from the chicken breasts.

Remove any tendons from the chicken breasts.

Slice the chicken breasts lengthwise to create even-sized cutlets.

Prepare a breading station with flour mixed with salt and pepper, scrambled eggs, and a mixture of seasoned breadcrumbs and grated romano cheese.

Use one hand for wet ingredients (egg) and the other for dry ingredients (flour and breadcrumbs).

Coat each chicken cutlet in flour, then dip in egg, and finally coat with the breadcrumb mixture.

Lay the breaded chicken cutlets on a cookie sheet coated with a slight amount of olive oil, ensuring they are flat and spaced apart.

Spray the tops of the chicken cutlets with cooking spray or use a spritzer of olive oil.

Bake in a preheated oven at 350 degrees Fahrenheit for 12 minutes.

Check the chicken cutlets after 12 minutes; if not browned enough, return to the oven.

Bake for an additional 20 minutes on one side and then 12 minutes on the other side, checking for doneness based on thickness.

Equipment Needed

Spice Level: