If you do not want to fry rooster, do not fret. Here’s a strategy for baked rooster cutlets that gives you a crispy crust and juicy meat inside.

In this article at The Cookful we’re in the center of a series on rooster Parmesan. Hen cutlets kind the basis of a very good rooster Parmesan so yesterday we confirmed you how to bread and cook dinner rooster cutlets in the regular way. This included breading the rooster employing flour, egg and breadcrumbs and then frying it.

Today, we’ve bought a leaner baked model of rooster cutlets. These use egg whites combined with dijon mustard to get the breadcrumbs to adhere. So you are skipping the flour and the egg yolks in this article. The browning of the rooster comes about simply because you mix a small quantity of oil with the breadcrumbs. When they get into the warm oven, the oil flippantly toasts the crumbs. There is also some Parmesan cheese combined with the breadcrumbs. This cheese crisps up a little bit and gives some more crunch alongside with taste.

Just before you get started on these cutlets, do have a appear at the regular fried rooster cutlet strategy. Not to come across out how to fry the cutlets (you are baking yours, correct?) but to get guidelines on pounding rooster flat. There is lots of very good data on the steps included.

When you’ve bought these rooster cutlets down, there are so a lot of points you can do with them. Our focus is rooster Parmesan correct now while. See all of our rooster parm pleasurable more than in this article. There is recipes, how to’s and so significantly far more.

Baked Hen Cutlets

Yield: four servings

Prep Time:10 minutes

Cook dinner Time:25 minutes

Overall Time:35 minutes


  • four – 6oz. boneless skinless rooster breasts
  • 1 and 1/four cups simple breadcrumbs
  • 1/four cup grated Parmesan cheese
  • two Tbsp. vegetable oil
  • 1 tsp. dried thyme
  • 1/two tsp. salt
  • 1/four tsp. floor black pepper
  • two egg whites
  • two tsp. Dijon mustard


  1. Preheat oven to 400°F.
  2. Pound rooster breasts to equal 1/four inch thickness.
  3. In small shallow bowl or pie plate, incorporate breadcrumbs, Parmesan cheese, vegetable oil, thyme, salt and floor pepper.
  4. In a further shallow bowl incorporate egg whites and Dijon mustard.
  5. Dredge rooster in egg mixture then the breadcrumb mixture.
  6. Place rooster on a wire rack set on a baking sheet.
  7. Repeat with remaining rooster and then bake until cooked via and crispy, about 20-25 minutes.

Christine Pittman

Christine is the Founder and Senior Editor of The Cookful. She also blogs at COOKtheSTORY wherever she specializes in effortless balanced selfmade recipes. Healthiness apart, she has been recognized to shred cheese on to a supper plate, microwave it for thirty seconds, and then consume the messy goop with a spoon.