I love breaded chicken cutlets – baked, not fried. I make them often, sometimes using chicken tenders instead of chicken breasts to cater to my 7 and under crowd.
I wish I could say that I have one fool-proof recipe that I swear by but I like to experiment with different ingredients for the breading. I’ve tried:
- dried breadcrumbs that I season myself
- store-bought seasoned breadcrumbs
- fresh breadcrumbs
- Panko breadcrumbs (Japanese breadcrumbs) – with and without seasoning
- raw oats
- wheat germ
- crushed Corn Flakes
- crushed whole-wheat crackers
The Panko-coated chicken breasts are my favorite to date. They get so nice and crisp and I love the large size of each flake.
I think I’m going to give crushed pretzels a try next. Have you ever tried that method? If so, what did you think?
Thanks for your input!
Leslie Fink, MS, RD