Main Dishes

Chicken cutlet

Breaded chicken breasts soaked in milk, then baked until golden and crispy. A light and tasty version of the classic cutlet.

Preparation Time:
10 min
Cooking:
9 min
People:
4
Difficulty:
Easy
Course:

Ingredients

4 Chicken pieces
155 g Flour
2 Eggs
155 g Breadcrumbs
Oil, to taste
Milk. to taste
Salt, to taste

Proceedings

How do you want to cook the recipe?

Trim the chicken breasts, removing excess connective tissue. Cut each breast into two thick slices, then beat the slices, flattening them slightly and making them uniform in thickness. Soak in fresh milk for about 2 hours.

Drain the breasts well and pass them in the flour. Remove the excess flour and pass into the egg, previously beaten with a little salt. Drain well and pass in the breadcrumbs, making sure it adheres well.

Sprinkle the breaded chicken breasts with oil; alternatively you can use a brush, making sure not to detach the breading from the breasts. Place the chicken breasts on a low plate with insert.

Bake the breaded breasts on the third shelf of the oven using a shallow pan with baking paper. Cook with Turbo function at 250 ° C for 9 minutes. When cooked, add salt to taste.

Trim the chicken breasts, removing excess connective tissue. Cut each breast into two thick slices, then beat the slices, flattening them slightly and making them uniform in thickness. Soak in fresh milk for about 2 hours.

Drain the breasts well and pass them in the flour. Remove the excess flour and pass into the egg, previously beaten with a little salt. Drain well and pass in the breadcrumbs, making sure it adheres well.

Sprinkle the breaded chicken breasts with oil; alternatively you can use a brush, making sure not to detach the breading from the breasts. Place the chicken breasts on a low plate with insert.

Set the Smart Cooking path - Meat - Chicken turkey - Breaded breast, bake on shelf 3 of the oven using a 20 mm drip pan and the supplied grill. When cooked, add salt to taste.

Trim the chicken breasts, removing excess connective tissue. Cut each breast into two thick slices, then beat the slices, flattening them slightly and making them uniform in thickness. Soak in fresh milk for about 2 hours.

Drain the breasts well and pass them in the flour. Remove the excess flour and pass into the egg, previously beaten with a little salt. Drain well and pass in the breadcrumbs, making sure it adheres well.

Sprinkle the breaded chicken breasts with oil; alternatively you can use a brush, making sure not to detach the breading from the breasts. Place the chicken breasts on a low plate with insert.

Bake the breaded breasts on the third shelf of the oven using a shallow pan with baking paper. Cook with Turbo function at 250 ° C for 9 minutes. When cooked, add salt to taste.

Trim the chicken breasts, removing excess connective tissue. Cut each breast into two thick slices, then beat the slices, flattening them slightly and making them uniform in thickness. Soak in fresh milk for about 2 hours.

Drain the breasts well and pass them in the flour. Remove the excess flour and pass into the egg, previously beaten with a little salt. Drain well and pass in the breadcrumbs, making sure it adheres well.

Sprinkle the breaded chicken breasts with oil; alternatively you can use a brush, making sure not to detach the breading from the breasts. Place the chicken breasts on a low plate with insert.

Bake the breaded breasts on the third shelf of the oven using a shallow pan with baking paper. Cook with Turbo function at 250 ° C for 9 minutes. When cooked, add salt to taste.

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