cateory: courses
Baked Chicken Cutlets with Parmesan and Lemon
Reviews: 198
Ingredients:
- 2 pounds skinned and boned chicken breasts or chicken cutlets (about 900 g)
- 3 tablespoons fresh lemon juice
- 1 1 /3 cups fine dry bread crumbs (200 g)
- 3 tablespoons freshly grated
- Parmesan cheese
- 2 eggs
- 1 teaspoon salt
- Freshly ground black pepper
- 1 stick of butter, cut into small pieces (120 g)
- Thin slices of lemon, anchovies, and capers, for garnish
- Parsley sprigs
How to make
Baked Chicken Cutlets with Parmesan and Lemon
Baked Chicken Cutlets with Parmesan and Lemon
- Either buy thinner sliced chicken cutlets or ask your butcher to divide each breast in half horizontally so that from each half breast you end up with 2 slices of chicken. Place each slice between sheets of waxed paper and pound the chicken until fairly thin, being careful not to tear the meat.
- Put the chicken in a shallow dish and drizzle the lemon juice over it. Turn the pieces to be sure they all get some juice. Marinate at room temperature for 30 minutes. Pat dry.
- Mix the bread crumbs with the Parmesan cheese in a shallow soup bowl. Beat the eggs in another soup bowl; season with the salt and pepper. Dip the chicken first in the eggs and then in the bread crumbs, pressing so that the crumbs adhere. Lay the slices flat on a tray. At this point they may be refrigerated, covered with plastic wrap, for up to 8 hours.
- When ready to cook the chicken cutlets, heat the oven to 350 F (175 C).
- Generously butter the bottom of a large glass baking dish or a roasting pan with one-third of the butter. Arrange the breaded chicken in the dish in a single layer. Dot with the remaining butter.
- Bake for 25 minutes. Raise the oven temperature to 400 F (200 C) and bake for about 10 minutes longer, or until the coating is light brown.
- While the chicken is cooking, prepare the garnish. In the center of each lemon slice place a drained anchovy, curled with a caper in the center. Put the chicken breasts on a heated platter and place a prepared lemon slice on each one. Decorate the edges of the platter with parsley sprigs and serve at once.
Comments for
Baked Chicken Cutlets with Parmesan and Lemon
Baked Chicken Cutlets with Parmesan and Lemon
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