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Preparation:
Marinade: Place the chicken breasts in a baking dish, season with salt and pepper, then pour in the cold milk. Cover with cling film and leave to rest in the fridge for about 30 minutes.
Prepare the breading: In a dish, combine the breadcrumbs and grated parmesan. Add a pinch of salt and mix well.
Coat in breading: After marinating, drain the chicken breasts from the milk (without letting them drip too much) and coat them in the breading, making sure it adheres well on both sides. Cooking
: Place the cutlets on a baking tray lined with baking paper, season with a drizzle of extra virgin olive oil and bake at 180 °C for about 20 minutes, until golden.
Serve: Remove the cutlets from the oven, arrange them on a serving plate and serve piping hot.
Tips:
You can substitute parmesan for pecorino and add herbs such as thyme or rosemary to the breadcrumbs.
For a spicy touch, replace the pepper with turmeric, curry or sweet paprika.
If you prefer, you can use turkey or veal instead of chicken, and omit the marinade for a quicker preparation time.
The cutlets are best eaten immediately, but you can store them in the refrigerator for a day in an airtight container.
Enjoy!
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