Crispy, breaded chicken cutlets are the foundation for a great chicken parm (and they’re pretty great on their own) but setting up a whole frying station is a bit of a time sink. To get super crispy oven-baked chicken cutlets in record time, you just need to preheat your sheet pan.
Photo by Chelsea Kyle, food styling by Rhoda Boone.
In order to make quick chicken parm a reality, Epicurious has perfected the breaded, baked chicken cutlet (read the entire recipe in the link below). First, you’ll need to rearrange your racks a bit:
In this recipe, you lower one rack all the way to the bottom rung (this gets the undersides of the cutlets nice and crispy at the beginning of cooking) and raise one rack all the way to the top (this helps melt and brown the mozzarella at the end of cooking).
Once you’ve configured your racks, pop a baking sheet in there and preheat everything to 230C, the temperature at which “baked the cutlets quickly (thus sealing in their juiciness), toasted the breadcrumb crust to the perfect deep brown (but not burned) hue”. Dip your cutlets in an egg wash, dredge them through bread crumbs and plunk ’em down on your pre-heated baking sheet. Set the sheet on the bottom rack, cook for six minutes, flip, move the whole situation up the top rack (topping with mozzarella if you’re making chicken parm) and cook for four more minutes.