Crispy Ovenbaked Italian Cutlets
Today I reminisce about the schnitzel in Germany. Italians make cotoletta, which is the same. I want to make a healthier version of this cutlet; and so, I am using cereal as my base for the coating. Instead of frying, this cotoletta goes right into the oven with a little canola oil. Crispy Oven baked Italian Cutlets cut down on fat without compromising on taste.
I like to support our local business people, and I bought the chicken breasts at a local shop. I cut them in half and then pound them. My nonna would always buy whole breast and debone them. Today, we rely on quick methods because of work and schedules, but it is pretty easy to follow this method. These were whole boneless chicken breasts.
Another light version of baked chicken is https://recipesatmytable.com/chicken-italiano/
The breasts ready for dredging.
I put the cornflakes through the food processor.
The secret ingredient to a crispy cutlet is the parmesan cheese.
Look at the colour as they crisp-up in the oven.
Up-close as I flip them half way through, See how the coating adheres to the cutlet and doesn’t separate.
Now the sauce is easy to make. I whisk the egg yolks with some cornstarch first and then add one cup of warm garlic/basil broth. Add the broth slowly to temper the eggs and then put it on the stove and whisk constantly until it comes to a boil. I like a thick sauce; if you want a thinner sauce add more broth.
Here it is all thick and I add the butter, lemon juice and the fennel fronds.
It is all plated.
Crispy Ovenbaked Italian Cutlets
Light and crunchy this is a keeper!!
Ingredients
The Cutlet Coating
- 2 cups cereal (Cheerios or Cornflakes) ground in food processor
- 1/4 cup grated parmesan
- 1 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1 large egg
- 1/4 cup milk
- salt and pepper
- 2 tbsp canola oil divided
The Sauce
- 1 egg
- 2 tsp cornstarch
- 1 cup warm water more if you want a thinner sauce
- 1 basil/garlic bouillon cube
- 1/4 cup white wine optional
- 2 tbsp butter
- 1 tbsp lemon juice
- fennel fronds chopped
Instructions
The Cutlets
-
Butterfly the chicken breasts, but don't cut through. If you want smaller cutlets, then cut through.
Place between plastic wrap and pound to a thin texture.
Salt and pepper both sides.
Line a cookie tray with parchment and brush on 1 tbsp of the canola oil.
Set up a bowl with the egg and milk.
In another bowl place the garlic powder, grated parmesan, Italian seasoning and crushed corn flakes.
Dip the cutlets into the egg and shake off excess egg.
Then dip it into cereal coating.
Place on a cookie tray lined with parchment.
Drizzle the other tablespoon of canola oil evenly over cutlets.
Place in a 400 F oven for 20 minutes, turn and return to oven for another 15 minutes.
The sauce
-
In a small pot add the egg and cornstarch and whisk.
Pour the warm broth slowly into the pot and whisk.
Place pot on medium heat and whisk to a boil.
Cook for a few minutes until thick.
Remove from heat and whisk in butter, lemon juice and white wine.
Add the fennel fronds and serve over cutlets.
Recipe Notes
Slowly pouring the warm broth over the eggs allows you to bring up the temperature without scrambling the eggs.
The recipe for the chicken may be doubled easily.
How to butterfly a chicken breast : https://www.youtube.com/watch?v=JP_TRCBjTRc
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