Looking at these babies are making me famish right now. It is so, so easy to prepare and it’s way healthier than the ones sold outside… because these chicken cutlets are baked, not deep-fried! Though of course it will not taste like those deep-fried ones, but they are still good. Really, really good.
This time I modified the recipe a little from my previous one. Instead of using chicken breasts, I used chicken fillet instead. In my honest opinion, I’m not a huge fan of chicken breasts because they are often dry and unappetising once cooked. Chicken fillet, though will not be as tender as drumsticks, are more tender than chicken breasts.
I grab a couple of chicken fillets (specifically 8 this time) and wash and pat them dry thoroughly using paper towels. Then, grabbing two sheets of non-stick baking papers, I place the chicken fillet in between the baking papers and using a wooden rolling pin, I bash/pound/hit/whack until the fillets are flattened – they flatten very easily – until 1/2 centimetre thick.
Grab the chicken fillets, then first coat them in a layer of flour.
Using a pair of tongs, dip the flour-coated fillets into a bowl of beaten egg. I used egg whites only the other time I made this, turned out the same as well – yummy and good.
Try to use a pair of tongs and not your hands otherwise the breadcrumbs will just stick to your fingers, making you miserable and irritated. Okay that’s just me.
After the “bath” in the egg, coat them with seasoned breadcrumbs, or seasoned panko, if you have. I used panko because I was lazy to make my own.
To make your own breadcrumbs: Process stale bread in a food processor until it became fine bread crumbs. If using fresh bread, I suggest you toast the bread a little until it is dry before processing. Season with salt and pepper and any other herbs you like.
If the panko doesn’t come seasoned, just add in salt and pepper and mix thoroughly. Plenty of them, please.
I used the maximum setting on my oven because the chicken fillets are so thin, they cook really fast.
Halfway through the cooking, I placed some unsalted butter on top to let them infuse with the buttery goodness.
Once they are cooked, transfer them onto a serving plate and serve immediately. They go well with pasta, fries… and anything carbo-y.
Baked Chicken Cutlets (modified) – serves 4
8 chicken fillets
All-purpose flour (aka plain flour)
1 egg/2 egg whites, beaten
Preheat the oven to the maximum setting – mine is 250 degrees Celsius. You can use the broiler as well, but just watch the chicken fillets while they are cooking, just-in-case. Line a baking sheet with non-stick baking parchment and grease it generously with olive oil.
Wash and dry the chicken fillets. Remove any visible fats. Place the chicken fillets in between 2 sheets of non-stick baking parchment, pound/hit/bash/whack them with a wooden rolling pin (or anything equivalent) until they are about 1/2 centimetre thick.
Grab three shallow bowls, fill them with flour, egg and breadcrumbs respectively. Season the breadcrumbs with plenty of salt and pepper. Add in any other herbs if you’d like.
Coat the chicken fillets with flour, then using a pair of tongs, dip it in the beaten egg, then transfer it to the breadcrumbs. Press the breadcrumbs onto the chicken fillet so they will adhere to it. Place it on the baking sheet.
Place some unsalted butter on top of the chicken fillets and bake it for 10 to 15 minutes, flipping the chicken fillets if necessary. Bake until the chicken fillets are cooked and the crust is golden brown in colour.
Serve it immediately with rice, pasta, fries and anything you like.