Roasted Chicken Cutlets
- 2 tablespoons butter, melted, plus butter for greasing the pan
- 1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
- 1 cup bread crumbs
- 1/4 cup chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 1 egg
- 2 lemons, quartered, for serving
- Heat the oven to 400 F and grease a baking sheet with butter.
- If necessary, spread the chicken between 2 pieces of plastic wrap and pound each to uniform thickness; blot them dry.
- Combine the bread crumbs, melted butter, and parsley in a bowl and sprinkle with salt and pepper; toss until mixed.
- Lightly beat the egg in another bowl.
- Dip the smooth side of each chicken breast first in egg and then in the bread crumb mixture, pressing down to make sure the bread crumbs stick.
- Put each breast, crumb side up, on the baking sheet.
- If there's any leftover topping, sprinkle it on top of the breasts and press down again so it sticks.
- Put the chicken in the oven and roast until the cutlets are firm to the touch with little or no pink inside, 15 to 25 minutes, depending on thickness.
- To check for doneness, cut into a piece.
- To serve, transfer the cutlets to plates and serve with lemon.