Baked Chicken Cutlets_Chicken Recipes

Baked Chicken Cutlets

The U.S. Department of Agriculture Economic Research Service states that chicken has become more popular in the diet in recent decades. In fact, 59.2 lbs. of chicken per person were consumed in 2004, as opposed to only 27.4 lbs. per person in 1970. One of the reasons is chicken has less total fat, saturated fat and cholesterol than beef, according to the 2005 nutrient database of the USDA. You can use different pieces of the chicken when cooking, such as the legs or the breast. A chicken cutlet is a boneless and skinless tenderized piece of chicken. You can bake cutlets quite easily.

Things You'll Need

1 lb. chicken cutlets
Bread crumbs
1 egg
Olive oil

1 clove garlic
1 can chicken broth
2 tbsp. white wine
Mozzarella cheese (sliced)

Instructions

Beat one egg. You can use a whisk or a fork.
Dip 1 lb. chicken cutlets into the beaten egg. Make sure both sides of the cutlet are dipped into the egg.
Coat the chicken with bread crumbs. Pour bread crumbs onto a plate and dip the egg-coated chicken cutlets. Coat both sides with bread crumbs.
Prepare the frying pan. Place 2 tbsp. of olive oil in pan or enough to coat entire bottom. Turn the temperature to medium-high to heat the oil.
Fry the cutlets. Place cutlets in pan. Fry until golden brown and then turn over. Fry the other side until it is golden brown.
Cook one clove of garlic. Heat 1 tbsp. of olive oil in a pan. Place garlic in heated pan and saute until garlic becomes golden in color. Remove from heat immediately.
Prepare the cutlets for baking. Get a baking dish and place the cutlets in the dish. Drizzle sauteed garlic and oil over the top of the cutlets. Add one can of chicken broth and 2 tbsp. of white wine.
Bake the cutlets. Cook at 350 degrees Fahrenheit for 40 minutes. Place mozzarella slices over the cutlets for the last five minutes.

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