Oven Roasted Chicken Cutlets

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
salt
pepper
onion powder
garlic powder
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

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Oven roasted chicken cutlets

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