My son loves oven roasted chicken cutlets and he requests them often for dinner. He and I enjoy making them together. I like to use boneless skinless chicken thighs because they stay moist and are more flavorful than the breast meat. I usually make 15-20 cutlets at a time. That gives us plenty for our meal plus extras for lunch or snacking the next day.
Oven Roasted Chicken Cutlets
15 boneless skinless chicken thighs
4 large eggs
2-3 c. Progresso or Vigo brand Italian-style breadcrumbs
olive oil (not extra virgin)
Preheat oven to 400 degrees. Place chicken thighs on two half-sheet baking pans. Lay a piece of plastic wrap on top of each pan of chicken. Using a kitchen mallet pound the cutlets out thinner to about -1/2-3/4 inch thickness. Remove the plastic wrap. Sprinkle cutlets with salt, pepper, onion powder and garlic powder. Turn the cutlets over and sprinkle with seasonings. Crack 4 eggs into an 8×8 square inch pan or pie plate. Beat with a fork to scramble. Season the eggs with salt and pepper. Measure out two cups of breadcrumbs and pour into a second dish. Dip each cutlet into the eggs allowing excess to drip off, then in breadcrumbs, turning the cutlets over in the crumbs to make sure they are well-coated. Add more breadcrumbs as needed to coat all the cutlets. Wipe out the half sheet pans with paper towels to clean them. Then coat pans with a bit of olive oil to keep cutlets from sticking. Place breaded cutlets back onto the two oiled half sheet pans. Drizzle a little olive oil – maybe a teaspoon or so over each cutlet. Bake for 20 minutes. Turn the cutlets over, also rotate the pans. Continue baking another 15-20 minutes until cutlets are golden brown and cooked through. I usually take a fork to the thickest cutlets and make sure the meat is cooked and not at all pink. Remove to a serving platter. Serves 4-6 generously.
Breaded cutlets before roasting