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Gentle-Baked Chicken Cutlets

This recipe features chicken cutlets baked slowly at a low temperature, resulting in tender, juicy meat with a subtle roasted flavor. Main ingredients include boneless chicken breasts, herbs, garlic, and olive oil, which work together to keep the texture moist and flavorful. The final dish boasts a delicate, evenly cooked appearance with a lightly golden exterior and moist interior.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts preferably even thickness for uniform cooking
  • 2 tablespoons olive oil for drizzling and coating
  • 3 cloves garlic crushed or minced
  • 1 teaspoon fresh rosemary or thyme chopped
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt and pepper preferably kosher salt
  • 0.5 cup breadcrumbs optional, for a light crunch

Equipment

  • Oven
  • Baking sheet or wire rack
  • Sharp Knife
  • Mixing bowls or shallow dishes
  • Tongs

Method
 

  1. Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper or set up a wire rack over a baking sheet for even heat circulation.
  2. Pat the chicken breasts dry with paper towels to remove excess moisture, then carefully slice them into 1/2-inch thick cutlets, aiming for even pieces for consistent cooking.
  3. Place the cutlets in a shallow bowl and season generously with salt and pepper. Drizzle with olive oil and rub to coat each piece evenly, helping the seasonings stick and moisture stay in.
  4. If desired, set up a breading station: place flour in one dish, beaten egg in another, and seasoned breadcrumbs in a third. Gently dredge each cutlet in flour, then dip into the egg, and finally press into breadcrumbs to lightly coat, pressing gently so the crumbs adhere without clumping.
  5. Arrange the prepared cutlets on the baking sheet or wire rack, leaving space between each to ensure even baking. Sprinkle the crushed garlic and chopped herbs evenly over the chicken.
  6. Bake the chicken in the preheated oven for about 20-25 minutes, or until the surface turns golden and the meat feels firm to the touch. Check that the internal temperature reaches 74°C (165°F) with a meat thermometer.
  7. Once done, remove the chicken from the oven and let it rest for 5 minutes. This helps retain moisture and ensures a juicy, tender bite.
  8. Squeeze fresh lemon juice over the cutlets for a bright, fresh flavor, and garnish with additional herbs if desired. Serve warm to enjoy the tender, moist texture with a subtle roasted aroma.