Make sure the breadcrumbs are from white bread. Brown bread and sourdough breadcrumbs tend to burn. Panco is Japanese breadcrumb. It is lighter and lower in calories than regular breadcrumbs.
BAKED and BREADED CHICKEN CUTLETS
BAKED and BREADED CHICKEN CUTLETS
2 large eggs, beaten
4 boneless skinless chicken breasts
1-1/2 cups Panco and/or breadcrumbs
parchment paper
cooking spray
1-2 Tbsp light olive oil
• Line a baking pan with parchment paper.
• Spray the paper with cooking spray.
• Sprinkle the paper with 1-2 Tbsp olive oil if desired.
• Filet the chicken breasts to desired size.
• Lay clear wrap on a cutting board assigned to cutting meat only.
• Place 2-3 chicken filets on the wrap.
• Lay another sheet of wrap on the top.
• Lightly pound each fillet with a meat tenderizer.
• Place the eggs and the bread crumbs in separate bowls.
• Season the chicken with salt and pepper.
• Dip each breast into the egg to coat it lightly.
• Hold the chicken over the liquid to let the excess drip back into the bowl.
• Place the chicken in your choice of breading.
• Turn it over and press it into the breading to coat well.
• Arrange the breaded chicken filets in the prepared pan.
• It is fine if they touch, because tenderized meat tends to shrink a bit.
• Pray the tops with cooking spray.
• Bake until firm to the touch.
• Turn over and bake for 5 minutes longer.
4 boneless skinless chicken breasts
1-1/2 cups Panco and/or breadcrumbs
parchment paper
cooking spray
1-2 Tbsp light olive oil
• Line a baking pan with parchment paper.
• Spray the paper with cooking spray.
• Sprinkle the paper with 1-2 Tbsp olive oil if desired.
• Filet the chicken breasts to desired size.
• Lay clear wrap on a cutting board assigned to cutting meat only.
• Place 2-3 chicken filets on the wrap.
• Lay another sheet of wrap on the top.
• Lightly pound each fillet with a meat tenderizer.
• Place the eggs and the bread crumbs in separate bowls.
• Season the chicken with salt and pepper.
• Dip each breast into the egg to coat it lightly.
• Hold the chicken over the liquid to let the excess drip back into the bowl.
• Place the chicken in your choice of breading.
• Turn it over and press it into the breading to coat well.
• Arrange the breaded chicken filets in the prepared pan.
• It is fine if they touch, because tenderized meat tends to shrink a bit.
• Pray the tops with cooking spray.
• Bake until firm to the touch.
• Turn over and bake for 5 minutes longer.