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Baked chicken thigh cutlets 

Baked chicken thigh cutlets

Chicken thigh steaks are a tasty alternative to the usual chicken breast fillets.

I usually find them at my supermarket and they are usually also at an affordable price.

The ideal, given my passion for cutlets, to serve them beautifully breaded and golden!

But, to bring to the table a dish that is a little lighter than a nice fried dish, I often and willingly resort to my breading for baking:
they come very well, 
tasty and not at all dry or stringy.

Incidentally, if this cut is not found in your usual shop, preparing them starting from poultry legs is not difficult: it just takes a little skill with a knife!

For the rest, nothing to worry about: proceed as for normal breaded preparations ... until the moment in which, instead of ending up in the pan, they go for about twenty minutes in the oven.

Now, starting as always with the ingredients, let's start cooking!

Ingredients for two persons:

chicken leg steaks

g.

 300

Basic breading

   

breadcrumbs or dry bread

g.

200

grana

g.

100

parsley

 TS.

2

extra virgin olive oil (v. Note)

TS.

2

salt and pepper

 

q.s.

     

Optional addition of other aromas to flavor:
for example garlic, rosemary, oregano, etc.
.

   

To bread

   

flour

 

q.s.

beaten eggs

 

q.s.

basic breading (as above)

 

q.s.


It may seem that the amount of meat is not much but it must be borne in mind that it is a breaded preparation and that it satisfies - and satisfies - much more than a grilled slice.

Preparation:

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Start by preparing the chicken leg steaks on the counter

and all the ingredients and then pass in the mixer, first the ingredients buckets, then completing with parmesan, oil and parsley.

Keep aside while you prepare the rest.
This preparation, if desired, can also be made the day before (and if desired, it can be made in good quantity for a supply in the freezer).

Then proceed with the usual procedure:
pass the chicken steaks first in the flour,

then in the beaten egg and finally in ours breading for baking.
The best result will be obtained, according to my experience, by passing the cutlets a second time in the egg and then in the breading.

Preheat the oven, static, to 200 ° C, place a sheet of parchment paper in a pan of the appropriate size and lightly oil it (if the breading is rich in oil, this is not strictly necessary).

Arrange the cutlets (meat, vegetable or other) sprinkle them with a little extra virgin olive oil and bake them for about 20 '/ 25' and in any case until they appear golden.

Depending on the thickness, times and temperatures may slightly vary.

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Remove the cutlets from the oven and transfer them from the pan onto a tray decorated with kitchen paper (or, more elegantly, a nice paper napkin) and bring to the table.

Here they are on the plate: accompanied, for example, by a colorful peperonata!

Buon appetito!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Oil: the oil in the breading, when cooking in the oven, also serves to replace that minimum of fat (and enhancing the flavor) that is minimally absorbed by the breading during frying in a pan.
  • Sometimes, to get ahead in the kitchen, I bread the cutlets for a couple of hours before cooking them; in that case I place them, well spaced from each other, on a sheet of food paper, well dusted with very fine breadcrumbs.
  • Nothing prohibits using this breading for classic cooking in a pan; or also, as suggested by a friend from Palermo, for grilled cooking, (directly on the grill and being very careful!)
  • See also: Breading for bakingA Milanese veal chop on the table!

Your comments are welcome!
Leave them in mine Facebook page or in the form at the bottom of the page:

 

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