Cotolette al Forno

20 mins
Serves 1
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Directions

  1. 1Toss chicken cutlets with olive oil, lemon juice, salt, and pepper.
  2. 2Toss chicken cutlets with olive oil, lemon juice, salt, and pepper.
  3. 3Toss chicken cutlets with olive oil, lemon juice, salt, and pepper.
  4. 4Mix breadcrumbs, Pecorino, parsley, and olive oil in a separate bowl.
  5. 5Mix breadcrumbs, Pecorino, parsley, and olive oil in a separate bowl.
  6. 6Mix breadcrumbs, Pecorino, parsley, and olive oil in a separate bowl.
  7. 7Coat each cutlet in the breadcrumb mixture.
  8. 8Coat each cutlet in the breadcrumb mixture.
  9. 9Coat each cutlet in the breadcrumb mixture.
  10. 10Place the breaded cutlets on a parchment-lined baking sheet.
  11. 11Place the breaded cutlets on a parchment-lined baking sheet.
  12. 12Place the breaded cutlets on a parchment-lined baking sheet.
  13. 13Zest lemon on top of the cutlets.
  14. 14Zest lemon on top of the cutlets.
  15. 15Zest lemon on top of the cutlets.
  16. 16Bake at 400°F for about 20 minutes.
  17. 17Bake at 400°F for about 20 minutes.
  18. 18Bake 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 cheese
  • 0.33 Pecorino Romano cheese
  • 0.33 Pecorino Romano cheese
  • parsley
  • parsley
  • parsley
  • Bono extra virgin olive oil
  • Bono extra virgin olive oil
  • Bono extra virgin olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • lemon
  • lemon
  • lemon

Equipment

bowlbaking sheetparchment paperoven

Tips

  • Skip the egg and the fry for a Sicilian touch.
  • Bake at 400°F