This is a healthier version of my pan-fried chicken cutlets. I also like to use the tenders the same way to make chicken fingers.
Oven-fried Chicken Cutlets
- Boneless skinless chicken breast split and tenders removed. (depends on how many you are feeding or cooking to freeze)
- 1 cup whole wheat flour
- 2 eggs to start
- 1-2 Tbsp. Tabasco or hot sauce per 2 eggs (optional). Note: I add, it does not give the heat but adds to the flavor.
- 2 cups whole wheat Italian bread crumbs to start. Note: You can actually use whatever type of breadcrumbs season yourself does not have to be Italian.
- Salt and pepper to taste.
- Olive oil 3 Tbsp. to start
To start you may have to add more of these items depending on the batch size.
Pound the chicken breasts between two pieces of plastic wrap to about ¼ inch and cut in half
Set up the assembly line in three shallow dishes (pie plates), flour in one, lightly beaten eggs with optional tabasco sauce in another, bread crumbs in the last.
Preheat oven to 350°
Dredge a chicken cutlet in flour shake off excess place in egg covering wiggle around to cover flip over and wiggle, move to bread crumbs cover completely all side and place on a plate. Repeat.
- Note: I use one hand to do this it does cake up on the fingers.
- Depending on the batch size. I believe if you have a bowl of water next to you can rinse then dry your hand after each piece but heck I just go for it washing my hands every once in a while.
Place in a single layer on baking sheet, lightly spray the tops of cutlets and back until golden brown about 20-25 minutes (with or without parchment paper). The cutlet will feel firm when done and you can always cut one open to get an idea of time/doneness got to feed the chef right? No wonder I am not hungry when it hits the table.
There are so many ways to serve these, plain, with sauce, use to make quick chicken parmesan, in a sandwich with lettuce, tomatoes and roasted peppers…….