Crispy Baked Chicken Cutlets with Golden Crumb

Method

1. 1

   Carefully remove the chicken pieces from the skewers. Place each chicken piece between two sheets of parchment paper or plastic wrap. Gently pound with a mallet or rolling pin to an even 1/2-inch thickness, creating uniform cutlets for even cooking.

2. 2

   Prepare your breading station: In a shallow dish, whisk together the water, 1 tablespoon of olive oil, a pinch of salt, and a dash of black pepper to create a light binding liquid. In another shallow dish, spread out the white bread crumbs.

3. 3

   Dip each flattened chicken cutlet into the binding liquid, ensuring it's lightly coated. Then, transfer to the bread crumbs, pressing gently on both sides so the crumbs adhere thoroughly, creating a beautiful, even crust.

4. 4

   Preheat your oven to a moderate 200°C (400°F). Lightly brush a baking sheet with the remaining 1 tablespoon of olive oil, or line it with parchment paper for easy cleanup and to prevent sticking.

5. 5

   Arrange the breaded chicken cutlets in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows air to circulate, promoting maximum crispness. Drizzle a tiny bit more olive oil over each cutlet if desired.

6. 6

   Bake for 20-25 minutes, flipping the cutlets halfway through, until the chicken is cooked through (internal temperature reaches 74°C / 165°F) and the crumb is gloriously golden brown and delightfully crisp. Let rest for a few minutes before serving.