Baked Italian Breaded Chicken Cutlet

This is the not-fried version of the classical breaded chicken cutlet. The cheese in the marinating will make it possible for the chicken to remain soft and moist inside, while the external breading will be golden and crunchy.

I suggest combining this dish with crispy baked potato leaves (you will find the method in this recipe too).

Baked Italian Breaded Chicken Cutlet
  • Preparation: 4 Hours
  • Cooking: 30 Minutes
  • Difficulty: Easy
  • Servings: 2 people
  • Cost: Cheap


For the chicken cutlets

  • 500 g chicken breast
  • 3 eggs
  • 2 spoons grated Pecorino cheese (or Parmesan cheese)
  • half teaspoons ground black pepper
  • half teaspoons ground turmeric (optional)
  • 1 bouquet fresh parsley

For the breadcrumb mixture

  • 250 g breacrumd
  • 1 pinch table salt
  • 1 teaspoon dried ground oregano
  • 1 teaspoon dried ground rosemary
  • half teaspoons dried ground sage
  • half teaspoons dried ground bay leaves

For the crispy potatoes leaves

  • 4 big potatoes
  • 2 spoons extra virgin olive oil
  • 1 spoon fennel seeds
  • 1 pinch table salt
  • half spoons dried ground oregano


For the breaded chicken cutlet

    • – put the eggs into a bowl together with the grated cheese and the ground spices;
    • – beat everything together till light and frothy;
    • – chop the parsley and add it to the eggs, mix well;
    • – soak the chicken breast in the obtained eggs mixture;
    • – cover the bowl with cling film and refrigerate for 4 hours;
    • – prepare the breadcrumb mixture by combining together all its ingredients;
    • – cover a large plate with breadcrumbs mixture;
    • – take a chicken breast from the marinating and dip it into the breadcrumbs, making sure both sides are fully covered;
    • – repeat the operation with the second chicken breast;
    • – cover a large baking tray with baking paper, and lay down the chicken breast slices onto it;
    • – bake at 180 degrees for about 30/40 or till golden;

For the crispy potato leaves

  1. – peel the potatoes and rinse them under running water;
    – dry the potatoes with kitchen paper;
    – use a sharp mandoline slicer to slice the potatoes very thinly;
    – put the potato leaves in a bowl;
    – add the remaining ingredients;
    – mix well until all the potatoes are greased with oil and covered with spices;
    – cover a large baking tray with baking paper;
    – arrange the potatoes on the tray, making sure that the potato leaves do not overlap;
    – bake at 180 degrees for 30 minutes or till golden;


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