Baked Chicken Cutlets at their finest, coated in Italian style bread crumbs, Romano cheese, 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 are a versatile dish made from coating a cutlet of meat with breading or batter and frying or in my case 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 I wanted 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 today… Blood Oranges are out in our Florida Markets! This Florida girl loves Blood Oranges and of course, that’s cause to celebrate with a little 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 Italian style bread crumbs
- 2 tablespoons of freshly grated Romano Cheese
- 1 teaspoon of dried McCormick Gourmet Thyme
- 1 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
- 2 egg whites, beaten
- dash of paprika
- 1/3 cup of oil, to fry
- cooking spray
- Preheat oven to 375 degrees Fahrenheit.
- Combine 1/4 cup of bread crumbs, 2 tablespoons of grated Romano cheese, 1 teaspoon of McCormick Gourmet Thyme, and zest of one blood orange in a shallow dish, then place the flour, and egg whites into 2 other separate shallow dishes.
- 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.
- 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.
- Coat metal baking sheet with cooking spray lay breaded chicken on metal baking sheets, place a baking sheet in the oven that has been preheated to 425 degrees Fahrenheit flipping once until cooked through, 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, 2015. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or 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.