BAKED CHICKEN CUTLETS RECIPES EASY RECIPES

Steps:

• Place each breast half between pieces of wax paper and pound thin with the flat side of a heavy knife. Sprinkle the chicken with salt and pepper and dredge in flour.
• Combine the eggs with the water and beat lightly with a fork. Dip the chicken into the breadcrumbs.
• Pound lightly with the flat side of a knife to make crumbs adhere. Place the breaded chicken on a rack and dry briefly in the refrigerator so crumbs will adhere.
• Melt the butter in a large skillet and cook the chicken over moderate heat until it is golden brown on all sides. If the chicken breasts are thin, further cooking will not be necessary. If they are relatively thick, place them in a preheated 350 °F oven for 5-10 minutes. Serve breaded chicken breasts hot, garnished with lemon wedges and parsley.

Steps:

• Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.
• Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)