Roasted Chicken Cutlets


Recipe from How to Cook Everything: The Basics.

Roasted Chicken Cutlets

Crisp bread crumbs on top, tender and juicy inside—without stovetop cooking.

Time: 30 to 40 minutes

Makes: 4 servings

2 tablespoons butter, melted, plus butter for greasing the pan

11/2 pounds boneless, skinless chicken breasts, tenders, or thighs

1 cup bread crumbs, preferably fresh

1/4 cup chopped fresh parsley leaves

Salt and freshly ground black pepper

1 egg

2 lemons, quartered, for serving

1. Heat the oven to 400°F and grease a rimmed baking sheet with a little butter. If necessary, spread the chicken between 2 pieces of plastic wrap and pound each to uniform thickness; blot them dry with a paper towel.

2. Combine the bread crumbs, melted butter, and parsley in a shallow bowl and sprinkle with salt and pepper; toss until mixed. Lightly beat the egg in another shallow bowl.

3. Dip the smooth side of each chicken breast first in egg and then in the bread crumb mixture, pressing down to make sure the bread crumbs stick. Put each breast, crumb side up, on the baking sheet. If there’s any leftover topping, sprinkle it on top of the breasts and press down again so it sticks.

4. Put the chicken in the oven and roast until the cutlets are firm to the touch with little or no pink inside, 15 to 25 minutes, depending on thickness. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. To serve, transfer the cutlets to plates and serve with lemon.


For crunch and flavor it’s hard to beat your own bread crumbs, made from good-quality rustic-style bread. But coarse panko (or Japanese-style bread crumbs) are a solid second choice, and they’re available in supermarkets. Avoid finely ground store-bought bread crumbs; they taste like dust.


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