Photo Credit: From How to Cook Everything The Basics by Mark Bittman, Double B Publishing, 2012
Ditch the deep fryer and save your stress: oven-baked chicken can be just as crispy and satisfying as its deep-fried counterpart with a few simple tips. For a crunchy crust, coat chicken pieces in flour, then beaten egg, then bread crumbs; for a simple grilled-style chicken, just sprinkle with salt and pepper or glaze with your favorite marinade or sauce. Place the prepped parts in a single layer in a baking dish, and bake at 375 until the chicken is golden brown and the juices run clear when pierced with the tip of a knife.
Roasted Chicken Cutlets
2 Tbsp. butter, melted, plus butter for greasing the pan
Salt and freshly ground black pepper
1 1/2 lbs. boneless, skinless chicken breasts, tenders, or thighs
1 cup bread crumbs, preferably fresh
2 lemons, quartered, for serving
1/4 cup chopped fresh parsley leaves
Heat the oven to 400°F and grease a rimmed baking sheet with a little butter. If necessary, spread the chicken between 2 pieces of plastic wrap and pound each to uniform thickness; blot them dry with a paper towel.
2. Combine the bread crumbs, melted butter, and parsley in a shallow bowl and sprinkle with salt and pepper; toss until mixed. Lightly beat the egg in another shallow bowl.
3. Dip the smooth side of each chicken breast first in egg and then in the bread crumb mixture, pressing down to make sure the bread crumbs stick. Put each breast, crumb side up, on the baking sheet. If there’s any leftover topping, sprinkle it on top of the breasts and press down again so it sticks.
4. Put the chicken in the oven and roast until the cutlets are firm to the touch with little or no pink inside, 15 to 25 minutes, depending on thickness. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. To serve, transfer the cutlets to plates and serve with lemon.
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