#chickencutlets

A gluten-free twist on a classic chicken and eggplant dish that's easy to make in just one pan. Crispy chicken cutlets, tender eggplant, marinara sauce, and melted mozzarella cheese come together for a satisfying and flavorful meal.

Ingredients: 2 boneless, skinless chicken breasts, sliced into thin cutlets. 1 large eggplant, sliced into rounds. 1 cup gluten-free breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 1 cup gluten-free marinara sauce. 1 cup shredded mozzarella cheese. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Grate the Parmesan cheese, add the dried oregano, salt, and pepper to a shallow bowl, and mix them all together. Let any extra egg run off each chicken cutlet as you dip it in the beaten eggs. Then, coat each one in the breadcrumb mixture. Put away. A big skillet that can go in the oven should have olive oil in it. After you add the eggplant slices, cook them for two to three minutes on each side, or until they start to turn brown. Take the eggplant out of the pan and set it aside. If you need to, add a little more olive oil to the same pan and then add the breaded chicken cutlets. They are done when they are golden brown and cooked all the way through after 3 to 4 minutes on each side. After the chicken is done, add the eggplant slices back to the pan and arrange them around the chicken. Cover the chicken and eggplant slices with the gluten-free marinara sauce. Then, add the shredded mozzarella cheese on top. Place the skillet in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese is melted and bubbly. Before serving, sprinkle with fresh basil leaves. Have fun with your tasty gluten-free One-Pan Eggplant Chicken!

Prep Time: 20 minutes

Cook Time: 30 minutes

Chicken Cutlets in Oven: A Simple Guide for Perfectly Baked Dishes

Looking for a simple, delicious meal? These oven-baked chicken cutlets are crispy on the outside and juicy on the inside. Follow this guide for the perfect dish every time! 🍗🔥

Chicken Cutlet

Share button

Introduction:

When talking about cutlets, the first city that comes to mind is Kolkata.Because good quality cutlets are available in this city in India.Cutlet is a very popular dish. It is available all over the world. However, different types of cutlets are available in different countries.For example, USA Canada cousine cutlet,french cousine cutlet,Iranian cousine cutlet,polish cousine cutlet,Japan cousine cutlet and Indian cousine cutlet.Today I will discuss how to make Indian Cutlet.Indian cousine cutlets are made with vegetables, mashed potatoes, and meat.But today I will make a different style cutlet.It is very delicious to eat. So let's start making chicken cutlet.

Ingredients for Chicken Cutlet:

Chicken stuffing : - Boneless chicken : 300 gm - Garlic cloves : 12 nos - Ginger : 2 inch - Onion big size : 1 nos - Coriander leaves : 1 fist - Mint leaves : 1 fist - Egg : 1 nos - Sliced bread : 2 nos - Lemon juice : 1/2 lemon - Garam Masala powder : 1/2 tsp - Black pepper powder : 1 tsp - Salt : As per your taste - Green Chilli : 4 nos - Refined oil : 2 tsp - Bread crumb : 3 tsp For coating: - Eggs : 3 nos. - Black pepper powder : 1/4 tsp - Salt : 1/4 tsp - Bread crumb : Adequate amount For Frying : - Refined oil : Adequate amount

Process of Making chicken Cutlet:

Method 1: - At First paste together boneless chicken, garlic cloves,ginger cut 2 inch,sliced onion, coriander leaves, mint leaves, eggs, bread slices, lemon juice, garam masala, Black pepper powder,salt, chilli in the mixture grinder. - Once the paste is made, pour it into a bowl. - Then add 2 tsp of oil and 3 tsp of bread crumbs to the chicken paste.After that, it should be kneaded. Method 2 : - Then break 3 eggs in a bowl and mix it with salt and pepper powder. - Another container should be kept with some bread crumbs. - This time the chicken paste should be made into small balls. - Then all the balls should be pressed into a flat shape with the palm of the hand. - Now that flat ball should be first coated with bread crumbs, then dipped in egg and coated with bread crumbs again. - Follow these rules and apply bread crumbs to each ball. Method 3 : - Once each chicken ball is coated with bread crumbs, leave it for 10 minutes.These 10 minute bread crumbs will stick well into the chicken balls. - This time, heat the oil in a pan on medium heat. When the oil is hot, drop the chicken balls in the oil. - Fry 2 to 3 chicken balls at a time in a pan. - Fry both sides for 4 to 5 minutes until the cutlet turns red.When fried, keep it in a bowl. - Now the cutlet is ready.

Cooking Time :

Cooking time for this recipe is 35 to 45 minutes.

Suggestion :

- Always use fresh ingredients. - If you don't have lemon while making chicken paste, use vinegar in that case. - If you don't have mint leaves then no need to use it. - If you don't have bread crumbs you can use home made toast biscuit powder. - Fry the chicken cutlet on medium flame, if it is too much, the upper part will be red but the inside will remain raw. - Use refined or palm oil for frying the cutlets. Never use mustard oil. - There are many types of cutlets, if you don't like chicken, you can make cutlets with mutton, fish. - if you are a vegetarian then make veg cutlets.

Notes :

Chicken cutlets are a tasty starter dish.It is prepared in many ways. Most people make it with chicken paste, mashed potatoes and vegetables.I saw you made a different recipe, anyway try it at home, you will love it.

FaQs:

Q.In which state is cutlet famous?

A.Cutlets are popular in the city of Kolkata in West Bengal.

Q. Who brought cutlet to India?