Baked Chicken Cutlets at their finest, coated in Italian-style bread crumbs, Romano cheese, and flour, and seasoned to perfection with McCormick Gourmet Thyme, Blood Orange zest, Kosher salt, freshly ground pepper, and paprika are going to be your family’s favorite addition to your dinner menu.

Breaded Chicken Cutlets


Breaded chicken cutlets are a versatile dishes made by coating a cutlet of meat with breading or batter and frying or baking it. They have so many names, such as schnitzel in Germany, Austria, and Israel, cotoletta or scaloppine in Italy, filete empanado in Spain, milanesa in Latin America, katsu in Japan and Korea, and kotlet schabowy in Poland.

I decided to bake a batch of my famous Baked Chicken Cutlets today to share with my friend Tricia over a late lunch. I  was super excited to have Tricia over for lunch today to share another goody in season… Blood Oranges are out in our Florida Markets! This Florida girl loves Blood Oranges, and of course, that’s a cause to celebrate with a bit of lunch with a good friend of 15 years.

P.S. Tricia has YET to have tried Blood Oranges!

Below you will find the recipe I use to make my Baked Chicken Cutlets that were shared with my good friend Tricia today with easy-to-find ingredients and simple instructions that will have you sitting down to enjoy a late lunch or dinner with your lovely family and friends in little or no time flat.


Baked Chicken Cutlets Recipe

  • 1/4 of a cup of Italian-style bread crumbs

  • Two tablespoons of  freshly grated Romano Cheese

  • One teaspoon of dried McCormick Gourmet Thyme

  • One teaspoon of finely grated blood orange zest

  • 1 cup all-purpose flour for dredging

  • 1/2 teaspoon of kosher salt

  • 4 (6 ounces) of boneless and skinless chicken breasts

  • freshly ground black pepper

  • Two egg whites, beaten

  • dash of paprika

  • 1/3 cup  of oil to fry

  • cooking spray



  1. Preheat oven to 375 degrees Fahrenheit.

  2. Combine 1/4 cup of bread crumbs, two tablespoons of grated Romano cheese, one teaspoon of McCormick Gourmet Thyme, and zest of one blood orange in a shallow dish, then place the flour and egg whites into two other separate shallow containers.

  3. Using the smooth side of a meat pounder, pound each 6-ounce breast to equal thickness- do not overdo it, or the meat will become tough when baking. Pat the chicken dry and season both sides with kosher salt and freshly ground pepper.

  4. Dip each breast into the flour mixture, then shake off the excess. Next, run the breast through the egg white to coat it lightly and hold the chicken over the liquid to let any excess egg white fall back into the bowl. Finally, lay the chicken in the breadcrumb mixture, turn it over and press it into the breading to coat. Lay on a piece of parchment paper. Sprinkle chicken lightly with a dash of paprika.

  5. Coat a metal baking sheet with cooking spray, lay the breaded chicken on metal baking sheets, and place a baking sheet in the oven preheated to 425 degrees Fahrenheit flipping once until cooked for 14 to 16 minutes.


Disclosure of Blog Post: I received McCormick Gourmet Thyme complementary to test on one of my recipes by the McCormick  Gourmet Spice company.


© Heidy L. McCallum and The McCallum’s Shamrock Patch,2023- 2013. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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