Dinner with Bittman: Roasted Chicken Cutlets with Bread Crumbs

Recipe adapted from How to Cook Everything.

Roasted Chicken Cutlets with Bread Crumbs

Makes: 4 servings

Time: 40 minutes

This is the easiest way to give boneless, skinless chicken a tasty crunch. If you like, mix a handful of chopped nuts in with the bread crumbs; almonds, walnuts, hazelnuts, and  pistachios are all good, as are peanuts.

Other protein you can use: any cutlets—pork, veal, or turkey.

2 tablespoons neutral oil, like grapeseed or corn, or melted butter, plus more for greasing the pan

1 cup coarse bread crumbs, preferably fresh, or panko

1/2 cup chopped fresh parsley or finely chopped nuts 

Salt and freshly ground black pepper

About 1 1/2 boneless white-meat chicken (breasts, cutlets, or tenders), pounded to uniform thickness if necessary

1 egg white, lightly beaten

1. Heat the oven to 400°F. Grease a baking sheet with a little oil or butter. Combine the bread crumbs, 2 tablespoons oil, and 1/4 cup of the parsley in a shallow bowl and sprinkle with salt and pepper. Toss until well coated.

2. Dip one side of each chicken breast first in egg white, then in the bread crumb mixture, pressing down to make it adhere. 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 a bit.

3. Roast until the chicken is tender and cooked through, 20 minutes or more, basting once or twice with pan juices (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Garnish with the remaining parsley and serve.

Posted in American, Recipes

One Comment

  1. Anonymous said...

    Excellent. Next time I will add rosemary or thyme to the bread crumbs to add a bit more flavor. Also made the Roasted Vegetables from him Food Matters book.

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