Italian · PANTRYHOP RECIPE
Cotolette di pollo al forno
40 minutes · 4 servings · omnivore
An oven-baked version of a classic Italian chicken cutlet.
Ingredients
Check you have the quantities below.
- 600 g chicken breast cutlets
- 2 eggs
- 1 1/2 cups breadcrumbs
- 1/2 cup, grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil
- for serving lemon wedges
Let’s make it
- Heat the oven to 220 C / 425 F and oil a baking sheet.
- Beat the eggs in one bowl. In another bowl mix breadcrumbs, Parmesan, salt, and pepper.
- Dip the chicken in egg, then coat with the breadcrumb mixture. Place on the tray and drizzle with oil.
- Bake 18–20 minutes until the chicken reaches 74 C / 165 F. Serve with lemon.
Slice the cutlets into strips for easier dipping.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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