These Baked Chicken Cutlets are packed with flavor just like the classic Italian dish, but are baked to be more light and healthy! This recipe pairs them with roasted vegetables for a full dinner made all on one sheet pan.
For the chicken:
1lbchicken breast cutlets(about 4 thin chicken cutlets)
1/4cupItalian seasoned bread crumbs
For the vegetables:
1cupzucchini squashchopped to thick bite sized pieces
1/4red onionroughly chopped
Gather 3 dishes. Place the flour and garlic powder in one, scramble the eggs and place them in another, and mix the bread crumbs and parmesan in the last.
Coat each piece of chicken in the flour mixture, then dip in the egg mixture, and then roll in the bread crumbs to coat.
Place each chicken breast flat on one side of a cookie sheet.
Mix the vegetables together and spread them on the other side of the cookie sheet. Then drizzle with olive oil and season with the garlic powder, salt and pepper.
Bake at 375˚F for 20 minutes.
Add the cherry tomatoes and place back in the oven for 3-5 minutes or until the chicken is cooked through.
Once done, garnish with freshly chopped parsley and additional parmesan. Serve hot and enjoy!
To make chicken cutlets
If chicken is not already in prepared cutlets, cut each chicken breast horizontally into thin slices about 1/4-1/2 inch thick. Lay the chicken between sheets of plastic wrap and beat each piece to an even 1/4 inch thickness with a meat mallet.
You can omit or add vegetables to this mixture to your taste preference. Other veggies that work well are: