Danielle's Yummy Baked Chicken Cutlets

Rating: 4.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This meal is a great comfort food without all of the frying and fat. Lemon juice adds a nice taste. Measurements can be tweaked to your preferences. Great with a nice salad and angel hair pasta. Enjoy!

By DaniCook914
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray.

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  • Beat egg and lemon juice together in a bowl.

  • Mix bread crumbs, Romano cheese, and adobo seasoning together on a plate. Dredge chicken breasts in the egg mixture, coat with bread crumb mixture, and place in the prepared pan.

  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Flip chicken breasts over and spoon tomatoes and mozzarella cheese on top. Continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts

Per Serving:
542 calories; 12.8 g total fat; 179 mg cholesterol; 785 mg sodium. 43.3 g carbohydrates; 60.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Marianne
Rating: 5 stars
10/04/2017
We very much enjoyed this dinner tonight. The only change I made was to use chicken tenders and because they are smaller I cooked them on stovetop in my Allrecipes pan. We only had a dinner salad to accompany this and we wre more than satisfied! Thanks for our dinner! Read More
Helpful
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marianne
Rating: 5 stars
10/04/2017
We very much enjoyed this dinner tonight. The only change I made was to use chicken tenders and because they are smaller I cooked them on stovetop in my Allrecipes pan. We only had a dinner salad to accompany this and we wre more than satisfied! Thanks for our dinner! Read More
Helpful
(2)
Marianne
Rating: 5 stars
10/04/2017
We very much enjoyed this dinner tonight. The only change I made was to use chicken tenders and because they are smaller I cooked them on stovetop in my Allrecipes pan. We only had a dinner salad to accompany this and we wre more than satisfied! Thanks for our dinner! Read More
Helpful
(2)
kikikim
Rating: 4 stars
01/20/2019
I used chicken thighs and a mixture of crushed pork rinds and freshly grated parmesan cheese with 1/2 teaspoon of Italian seasoning in order to lower the carbs. The chicken came out moist on the inside and cheesey crunchy on the out side. This dish can be varied with little effort if needed. Read More
Helpful
(1)
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jeff
Rating: 4 stars
01/22/2019
This one is a keeper! I used 3 boneless thighs (a little over 1 lb. total) because that's what I had in the freezer. Made as written except that I cut back the bread crumbs to 1 cup and the Romano and adobo seasoning accordingly. Even then I only used up about 1/4 of my breadcrumb mixture and the chicken was very well coated. Next time I will cut back the breadcrumb mixture to use only 1/2 cup of bread crumbs. Also I think I could have increased the initial bake time to 30 minutes. That said the chicken was wonderful (served up with Chef John's Perfect Mashed Potatoes) and looked beautiful on the plate. I WILL be making this one often. Read More
Janet devlin
Rating: 4 stars
09/04/2018
I made a few changes just because I didn't have all the ingredients. I used Ritz crackers for the bread crumbs and parmesan cheese. It turned out great Read More
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