We do like our chicken cutlets around here, but I don’t fry very often. And they’re a lot of work, turning and getting them just right. Last week I tried a baked version that came out great. I even used just egg whites rather than the whole egg to make it even healthier! Worked great–and the chicken came out wonderfully crispy. This served one adult and two children. Just increase the ratio of bread crumbs and seasonings for each additional piece of chicken you need, adding another egg white for every 2 more chicken pieces.
Baked Crispy Chicken Breasts
Ingredients
- 1/3 cup bread crumbs
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp garlic salt
- 2 tsp balsamic vinegar
- 2 egg whites
- 2 boneless skinless chicken breasts
- salt and pepper to taste
Instructions
- Mix the bread crumbs, parsley, garlic powder and garlic salt in a pie pan or other flat dish. Whisk together the egg whites and vinegar in another pie pan. Spray a cookie sheet with cooking spray.
- Dip the chicken into the vinegar and egg white mix, then the bread crumbs. If you like it extra crispy, dredge the chicken in flour, then dip in the egg mix, then the bread crumbs. Press the bread crumbs in. Lay the chicken pieces on the cookie sheet, spray with the cooking spray, and salt and pepper to taste.
- Bake at 400 for 25-30 minutes.
This is the basis for my Chicken Parmesan. Prepare the chicken according to this recipe. When the chicken is done pour on some tomato sauce and sliced mozzeralla. Return to oven until the cheese melts. Serve with egg noodles.
sounds yummy