Bake in preheated oven for 15 minutes then flip the chicken cutlets. This easy chicken cutlet recipe is as easy as 1 2 3 and ready in under 30 mins.
Set aside and repeat with the remaining 3.
Chicken cutlet recipes. The best temperature to bake chicken cutlets. You can make this easy chicken cutlets recipe with breast or thighs. Cut the slightly frozen breasts in half lengthwise then pound with a meat tenderizer or mallet to about 14 thickness.
In a large bowl add boiled potatoes shredded chicken sauteed vegetable green chillies garam masala powder oregano cumin powder bread crumbs coriander leaves and mix well. Dredge chicken pieces first in beaten egg then the breadcrumb mixture per recipe. See more Tip 1.
See how to season these baked chicken cutlets at Tip 2. To cut it slice a large cut in half lengthways then lightly pound the slices with a mallet. Cut 2 boneless skinless chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.
Working with 1 piece of chicken at a time place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 14-inch thick. Dip the chicken cutlets into the egg mixture then dredge it into the panko mixture lightly pressing to coat Place the chicken onto the prepared baking sheet and spray with cooking oil spray.