You can experiment with this dish by serving it as a stand-alone dish or in combination with various side dishes.
Ingredients:
- 150-180g boneless, skinless chicken breasts
- 2 large eggs
- 2 tablespoons milk – can use plant-based
- 1 cup breadcrumbs – can use gluten-free
- 1/4 cup grated parmesan
- 1 tablespoon Italian herbs
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Olive cooking spray
Directions:
- Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
- Prepare the chicken – cut each chicken breast lengthwise to make two equal pieces from each breast. Use a sharp kitchen knife to do this. Then place each piece of chicken between two pieces of plastic wrap and use a meat mallet, rolling pin, or even your hands to pound the chicken to 0.6 cm thick so that the cutlets are uniform in size.
- Prepare the breading – In a medium bowl, whisk the eggs with the milk, add salt and pepper. In another small bowl, mix the breadcrumbs with the Parmesan, Italian herbs, garlic powder, chili powder, salt, and pepper.
- Coat the chicken – Dip each cutlet in the egg, then in the breading mixture, pressing the breading into the chicken as you coat. Arrange the breaded patties on a baking sheet in layers, making sure they don’t overlap. Spray each patty with olive oil spray for extra crispiness.
- Cook – Place the breaded chicken patties in the preheated oven and bake for 17-20 minutes, turning halfway through. You can check for doneness with a meat thermometer – the internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Serve – When the chicken is done, remove it from the oven and let it rest on the baking sheet for a few minutes before serving.