This sheet pan Baked Chicken Cutlet (no egg) dinner is going to become a family favorite and best of a new family favorite. AND it is so easy to do.
One key thing for me when making chicken cutlets is preparing my own Italian style bread crumbs. I make a large amount of them and store them in the freezer.
The recipe for them is available in the basics chapter of my cookbook or right here on my website
INGREDIENTS
(Serves 3)
1 ½ lbs Potatoes, peeled and cut into wedges
10 oz. Frigitelli or Regular Green Peppers, seeded and sliced
¾ cups Olive Oil
1 tsp. Salt
½ tsp. Pepper
8 Chicken Cutlets, thin
1 Cup Italian Style Bread Crumbs, see my recipe
Method.
Preheat the oven to 400 degrees.
Line an extra large baking sheet with parchment paper.
One one side of the pan place the potatoes and peppers. Drizzle with ¼ cup olive oil and season with salt and pepper. Mix and then spread out in a single layer, but be sure to only use half of the sheet pan. The other side is for the cutlets. NOTE: if you don’t have a extra ;arge sheet pan use two smaller ones..
Put the potatoes in the oven and cook for 25 minutes.
In a bowl put ½ cup of olive oil. Put the bread crumbs on a large plate.
Coat each cutlet completely on both sides with olive oil and then coat on both sides with the bread crumbs.
Take the potatoes out of the oven. Brush the excess oil over the opposite side of the parchment.
Place the cutlets on that side of the pan. Spray with olive oil, or gently brush some on the chicken cutlets.
Put in the oven and bake for about 20 more minutes until the chickens and the potatoes are cooked through and crispy.