Escalopes de poulet au four

Ingrédients

• 3 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup Italian breadcrumbs
• 1/2 cup Parmesan cheese (grated)
• 1 tablespoon lemon zest
• Salt, pepper to taste

Préparation

1. 1

   Preheat the oven to 400°F. Place a wire rack on a baking sheet and brush or spray it with cooking oil, then set aside.

2. 2

   Prepare 3 separate dished. 1st with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In a 3rd dish mix 1 cup Italian breadcrumbs, ½ cup grated Parmesan cheese, and 1 tbsp lemon zest.

3. 3

   Cut the chicken breasts in halves lengthwise. Cover them with plastic wrap and pound with a meat tenderizer until they are even thickness and about ¼-inch thick. Season them with salt and pepper from both sides.

4. 4

   Dredge each piece of chicken in flour, then egg, then the breadcrumb mixture, pressing gently so the coating sticks well.

5. 5

   Place the breaded cutlets on the prepared wire rack. Lightly spray the tops with cooking spray or brush with oil to help them brown and crisp in the oven.

6. 6

   Bake at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F.