Neapolitan-style breaded chicken cutlets!! No frying and super juicy! 🤤👌🏻
Neapolitan-Style Chicken Milanese!
No frying, just oven-baked!
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You've asked for it a lot, so today I'm bringing you one of the great classic dishes of Argentinian origin, with a clear Italian influence since it resembles pizza with tomato and cheese on top, all melted and golden brown. This time we've substituted beef with chicken breasts, which turned out super juicy and delicious. Plus, they're oven-baked instead of fried to reduce unnecessary fat. With this easy dish, you'll be a real crowd-pleaser because it's incredibly delicious!
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INGREDIENTS:
3 Chicken breasts
Homemade tomato sauce
Sliced cooked ham
Shredded mozzarella cheese
Dried oregano
Salt and black pepper
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FOR COATING:
1 large egg
Breadcrumbs
Oil
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Preheat the oven to 180°C (350°F). Meanwhile, cut the chicken breasts lengthwise in half, season with salt and pepper, dip in beaten egg, and then coat with breadcrumbs. Place them on parchment paper on a baking sheet, drizzle with a little oil (I used a spray bottle to avoid over-coating them), and bake for 30 minutes, or until golden brown to your liking.
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After this time, remove the baking sheet from the oven. Cover each breaded cutlet with homemade tomato sauce, a slice of cooked ham, shredded mozzarella cheese, and a sprinkle of dried oregano. Return to the oven at 190°C (grill setting) and bake until the cheese is melted and bubbly. Serve with your favorite side dish and enjoy this wonderful dish.
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You'll see how delicious oven-baked breaded cutlets are—they're lower in fat and look amazing! Thank you for always being there and supporting me. Have a wonderful day!
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