My kids love these oven fried cutlets as much as real fried cutlets. They are easier to make, and maybe a little healthier.
- 1 pound thin sliced chicken cutlets
- Italian bread crumbs, plain bread crumbs, or a mixture of the two (my favorite combination to use is Colonna Italian Style Bread Crumbs mixed with 4-C whole wheat bread crumbs)
- olive oil (any type)
- kosher salt and black pepper (if using plain bread crumbs) to taste, black pepper but less salt if using other than plain bread crumbs
Preheat oven to 425 degrees.
Pour some olive oil into a bowl. Put the cutlets in the oil. Then pour a generous amount of bread crumbs on a flat plate and any salt or pepper. Dredge the cutlets in the bread crumbs really well. Place the cutlets on a half sheet pan covered with foil, that you have greased with some oil. Bake for about 25-350 minutes depending on the thickness of the cutlets.
Note: You can make these for Passover using matzoh meal instead of the bread crumbs, seasoning the matzoh meal with with salt and pepper. Before baking these, drizzle lightly with olive oil.
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