Crispy Baked Chicken Cutlets, Italian-Style

With all the flavor and crispy texture but none of the mess of frying, these Italian Baked Chicken Cutlets will not disappoint.

Thin pieces of chicken breast are coated in egg, pecorino and parsley, then cheesy, seasoned breadcrumbs before being roasted until golden on the outside and tender and juicy on the inside.


Eggs Pecorino Romano Cheese Parsley Whole Milk Chicken Breast

Prep and gather all ingredients according to specifications above. Then, make the seasoned breadcrumbs by mixing all the breadcrumb ingredients together in a large bowl until well-combined.

Whisk the eggs, cheese, parsley and milk together in a large bowl until well-combined, and set this aside.

Remove and discard all large pieces of fat from the chicken breasts.

Then, carefully cut chicken breast in half horizontally, through the center, using a sharp knife.

Then, place the pieces of chicken in between plastic wrap and use either a meat mallet, meat tenderizer or a rolling pin to CAREFULLY pound the breasts thinner–to approximately ½” thickness, at most.

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