Cotolette al Forno

Serves 1
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Directions

  1. 1Toss chicken cutlets with a generous amount of Bono Extra Virgin Olive Oil, juice from a lemon, salt, and pepper.
  2. 2Toss chicken cutlets with a generous amount of Bono Extra Virgin Olive Oil, juice from a lemon, salt, and pepper.
  3. 3Toss chicken cutlets with a generous amount of Bono Extra Virgin Olive Oil, juice from a lemon, salt, and pepper.
  4. 4In a separate bowl, mix breadcrumbs, Pecorino, parsley, and olive oil to keep it moist while baking.
  5. 5In a separate bowl, mix breadcrumbs, Pecorino, parsley, and olive oil to keep it moist while baking.
  6. 6In a separate bowl, mix breadcrumbs, Pecorino, parsley, and olive oil to keep it moist while baking.
  7. 7Coat each cutlet in the breadcrumb mixture and place on a parchment-lined baking sheet.
  8. 8Coat each cutlet in the breadcrumb mixture and place on a parchment-lined baking sheet.
  9. 9Coat each cutlet in the breadcrumb mixture and place on a parchment-lined baking sheet.
  10. 10Zest a little lemon on top and bake at 400°F for about 20 minutes.
  11. 11Zest a little lemon on top and bake at 400°F for about 20 minutes.
  12. 12Zest a little lemon on top and bake at 400°F for about 20 minutes.

Ingredients

  • chicken cutlets
  • chicken cutlets
  • chicken cutlets
  • 0.66 Breadcrumbs
  • 0.66 Breadcrumbs
  • 0.66 Breadcrumbs
  • 0.33 Pecorino Romano
  • 0.33 Pecorino Romano
  • 0.33 Pecorino Romano
  • Chopped parsley
  • Chopped parsley
  • Chopped parsley
  • generous amount Bono Extra Virgin Olive Oil
  • generous amount Bono Extra Virgin Olive Oil
  • generous amount Bono Extra Virgin Olive Oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • Lemon
  • Lemon
  • Lemon

Equipment

bowlbaking sheetparchment paper

Tips

  • In Sicily, it’s not uncommon to skip the egg and skip the fry!
  • Use high-quality Bono Extra Virgin Olive Oil for that rich, authentic flavor!