Print Recipe<\/button[\/et_pb_code][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” custom_margin=”0px||||false|false” custom_padding=”10px||||false|false” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_module=”418″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\nIngredients<\/h3>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” ul_font=”||||||||” ul_line_height=”2em” width=”100%” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
\n4<\/strong> Chicken Breast (boneless, skinless)<\/li>\n4<\/strong> Eggs<\/li>\nBread Crumbs (panko or Italian Seasoned)<\/li>\n Flour (to dredge the chicken pieces)<\/li>\n Olive Oil (spray)<\/li>\n Garlic Salt (to taste)<\/li>\n Black Pepper (to taste)<\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”off|desktop” admin_label=”Instructions Header Row” _builder_version=”4.27.4″ custom_margin_last_edited=”off|desktop” custom_padding=”||||false|false” custom_padding_tablet=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_padding=”||||false|false” animation_style=”fade” global_module=”419″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step by Step Instructions<\/h3>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Step by Step Instructions Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px||true|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 1:\u00a0<\/h5>\n Preheat oven to 425 degrees.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 2:<\/h5>\n Pound the chicken breasts and cut each breast into 2 or 3 cutlets.\u00a0<\/span>See this YouTube video for instructions on how to pound the chicken breasts<\/a>.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/IMG_20210922_152718-scaled.webp” title_text=”IMG_20210922_152718.webp” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/img_20210922_152406-cropped.webp” title_text=”img_20210922_152406-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 3:<\/h5>\n Take out 3 separate bowls. I generally use 2 loaf baking dishes and one larger bowl (see picture). In one of the bowls, mix the eggs with a fork. Put the flour in a second bowl and the bread crumbs in a third bowl.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/IMG_20210922_153442-scaled.webp” title_text=”IMG_20210922_153442.webp” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 4:<\/h5>\n Dip each chicken piece into the flour coating the entire piece (flip). Shake off the excess flour and dip the piece into the eggs and flip so both sides are coated with egg. Then dip into the bread crumbs to coat completely. Arrange coated chicken on a large sheet pan. I always recommend USA pans. You can prep the chicken in advance and put the sheet pan in the refrigerator until you are ready to cook them. Just take them out about 10 minutes before you are going to put them in the oven.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/img_20210922_154939-cropped-scaled.webp” title_text=”img_20210922_154939-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 5:<\/h5>\n Spray the chicken cutlets with olive oil lightly (do not overspray the cutlets). This will crisp up the cutlet nicely when it bakes in the oven. Season the cutlets with garlic salt and black pepper to taste. If you aren’t used to using garlic salt it is very strong. A little goes a long way.\u00a0 You can also use SPG Seasoning<\/a> (salt, pepper, garlic) instead of garlic salt and black pepper.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/IMG_20210721_174726.jpg” title_text=”IMG_20210721_174726″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 6:<\/h5>\n Bake for 17 minutes in the middle of the preheated oven, or until chicken juices run clear and the coating is golden brown. The chicken should be tender and juicy. If you find that the chicken is overcooked and dry, or undercooked then adjust your cooking time accordingly the next time you make this recipe.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” hover_enabled=”0″ border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
Step 7:\u00a0 Toppings<\/h5>\n This chicken cutlet recipe is a fantastic base that can be made new and different by using a variety of toppings when it is served. There are so many options and it is fun to explore new ideas. As I add the recipes for the toppings that we like to the site I will add a link for each one here. Feel free to come up with your own as well!<\/p>\n
Balsamic Glaze\u00a0<\/span>Nonna Pia’s Balsamic Glaze<\/a>. You can get it in stores and on Amazon.<\/p>\nNo-Cook Diced Tomato Topping<\/a><\/p>\nTarragon Sauce (Chicken Tarragon)<\/a><\/p>\nChicken Parmesan Topping<\/a><\/p>\nPesto Cream Sauce:
Mushroom and Onion Sauce<\/a><\/p>\nMascarpone Pesto Sauce:
Vodka Sauce:
Garlic Wine Sauce:
Creamy Parmesan Sauce:
The following sauces were all intended for the\u00a0<\/span>Saut\u00e9ed Chicken Breast Recipe<\/a>\u00a0<\/span>but can be adapted for this recipe as well.<\/p>\nMediterranean Artichoke Sauce<\/a><\/p>\nOlive and Orange Sauce<\/a><\/p>\nVinegar and Hot-Pepper Sauce<\/a><\/p>\nLemon-Watercress Sauce<\/a><\/p>\nRed Wine-Shallot Sauce<\/a><\/p>\nMushroom-Hazelnut Sauce<\/a><\/p>\nApricot-Ginger Sauce<\/a><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ admin_label=”Additional Recipe Images Row” module_class=”no-print” _builder_version=”4.27.4″ custom_margin=”||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_image title_text=”IMG_20200623_173201.webp” url=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/08\/IMG_20200623_173201-scaled.webp” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_module=”476″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_comments _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_comments][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
This has been a regular in our rotation for the last several years. We make these baked chicken cutlets almost weekly but keep them fresh and different by making different “toppings” for them. As I add the recipes for the toppings I will create a link to each of them in the last step in […]<\/p>\n","protected":false},"author":1,"featured_media":1892,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_et_pb_use_builder":"on","_et_pb_old_content":"\r\n\r\n
Update: April 2024<\/strong><\/ul>\nThis continues to be an almost weekly staple for us. At this point I almost always use Panko bread crumbs when I make it. I use the plain 4C brand panko bread crumbs, and I season the cutlets with Suckle Busters SPG Seasoning<\/a>.\r\n\r\nEntrees\r\n\r\nBlack Pepper|Bread Crumbs|Chicken Breast|Eggs|Flour|Garlic Salt|Olive Oil\r\n\r\nItalian\r\n\r\nThis has been a regular in our rotation for the last several years. We make these baked chicken cutlets almost weekly but keep them fresh and different by making different \"toppings\" for them. As I add the recipes for the toppings I will create a link to each of them in the last step in the recipe. Give these juicy, tender baked chicken cutlets a try and you may never go back to frying cutlets again!\r\n\r\n4 : boneless, skinless.\r\n\r\n6 :\u00a0\r\n\r\n1 cup :\u00a0Italian seasoned or panko\r\n\r\n1 cup :\u00a0\r\n\r\n :\u00a0Spray can\r\n\r\n :\u00a0to taste\r\n\r\n :\u00a0to taste\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n\r\n\r\nPreheat oven to 425 degrees.\r\n\r\n\r\n\r\nPound the chicken breasts and cut each breast into 2 or 3 cutlets. See this YouTube video for instructions on how to pound the chicken breasts<\/a>.\r\n\r\n\r\n\r\nTake out 3 separate bowls. I generally use 2 loaf baking dishes and one larger bowl (see picture). In one of the bowls, mix the eggs with a fork. Put the flour in a second bowl and the bread crumbs in a third bowl.\r\n\r\n\r\n\r\nDip each chicken piece into the flour coating the entire piece (flip). Shake off the excess flour and dip the piece into the eggs and flip so both sides are coated with egg. Then dip into the bread crumbs to coat completely. Arrange coated chicken on a large sheet pan. I always recommend USA pans. You can prep the chicken in advance and put the sheet pan in the refrigerator until you are ready to cook them. Just take them out about 10 minutes before you are going to put them in the oven.\r\n\r\n\r\n\r\nSpray the chicken cutlets with olive oil lightly (do not overspray the cutlets). This will crisp up the cutlet nicely when it bakes in the oven. Season the cutlets with garlic salt and black pepper to taste. If you aren't used to using garlic salt it is very strong. A little goes a long way.\r\n\r\n\r\n\r\nBake for 17 minutes in the middle of the preheated oven, or until chicken juices run clear and the coating is golden brown. The chicken should be tender and juicy. If you find that the chicken is overcooked and dry, or undercooked then adjust your cooking time accordingly the next time you make this recipe.\r\n\r\nToppings\r\n\r\nThis chicken cutlet recipe is a fantastic base that can be made new and different by using a variety of toppings when it is served. There are so many options and it is fun to explore new ideas. As I add the recipes for the toppings that we like to the site I will add a link for each one here. Feel free to come up with your own as well!\n\nBalsamic Glaze\nYou can make your own balsamic glaze but we prefer to use Nonna Pia's Balsamic Glaze<\/a>. You can get it in stores and on Amazon.\n\n No-Cook Diced Tomato Topping<\/a>\n\n Tarragon Sauce (Chicken Tarragon)<\/a>\n\nPesto Cream Sauce:\n(Link coming soon)\n\n Mushroom and Onion Sauce<\/a>\n\nMascarpone Pesto Sauce:\n(Link coming soon)\n\nVodka Sauce:\n(Link coming soon)\n\nGarlic Wine Sauce:\n(Link coming soon)\n\nCreamy Parmesan Sauce:\n(Link coming soon)\n\nThe following sauces were all intended for the Saut\u00e9ed Chicken Breast Recipe<\/a> but can be adapted for this recipe as well. \n\n Mediterranean Artichoke Sauce<\/a>\n\n Olive and Orange Sauce<\/a>\n\n Vinegar and Hot-Pepper Sauce<\/a>\n\n Lemon-Watercress Sauce<\/a>\n\n Red Wine-Shallot Sauce<\/a>\n\n Mushroom-Hazelnut Sauce<\/a>\n\n Apricot-Ginger Sauce<\/a>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nLou\r\n\r\n ","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17],"tags":[],"cuisine":[30],"class_list":["post-739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrees","cuisine-italian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/img_20210721_174726-Cropped.jpg?fit=1944%2C1050&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/comments?post=739"}],"version-history":[{"count":5,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/739\/revisions"}],"predecessor-version":[{"id":2485,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/739\/revisions\/2485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media\/1892"}],"wp:attachment":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media?parent=739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/categories?post=739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/tags?post=739"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/cuisine?post=739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}