Leg cutlet and lettuce 

Cutlets are breaded slices fried in oil, in their simplest version. Veal, beef, pork or chicken and turkey can be used which is then dipped in egg and breadcrumbs. My version of cutlets features a particular breading, prepared with breadcrumbs and Parmigiano Reggiano, which remains very soft and tasty. It's always like this in my family. Try it and then you can tell me. If you like the cutlet light and crunchy, make one breading, but if you like it softer and thicker, make two: a real treat.

The cutlet, what a passion! Honestly I don't really like frying at home, but from time to time a nice cutlet, well done, is just a pleasure for the palate! To make the cutlet you can use various types of meat: this time I used the leg of a nice chicken, not battery, but bred in a biological way and free to be able to scratch in the courtyard, making the meat tasty. In the oven or in a pan, cutlet is an ideal second course to bring to the table for a family lunch or a quick dinner.

The baked chicken cutlets are an easy, fast and light second course that you can prepare whenever you want and without having any sense of guilt, because although they are not fried, these cutlets are very tasty thanks to the presence of a rich breading. This recipe was born as a light dish but obviously you can still decide to pass them in the beaten egg, in the particular breading and then proceed to frying. I assure you, however, that they are already very good, without the need to add additional calories. The beauty is that they are prepared in a very short time and everyone likes them. Try them!

Ingredients

500 g Chicken leg

2 tablespoons breadcrumbs

1 pinch Salt

1 tablespoon Parmigiano Reggiano (grated)

Rosemary to taste

1 pinch Pepper

2 teaspoons Garlic powder 

1 spring of Parsley

1 tsp Sweet Paprika

Extra virgin olive oil to taste

Preparation

The preparation of this dish is extremely simple and fast, in practice while you wait for the oven to heat up, prepare the cutlets and while they cook in the oven, you can wash lettuce to accompany these tasty baked chicken cutlets. Pour the breadcrumbs, Parmesan cheese, chopped fresh rosemary, salt, pepper, paprika, chopped parsley and garlic into a large dish. Mix well with a spoon. Now pass the slices of chicken under running water and then in the breading. Apply pressure with your hands so that it sticks to the cutlets and proceed in this way for both sides. Place a sheet of baking paper in a large baking tray and place the chicken slices on it. Season with a drizzle of extra virgin olive oil and cook at 200 degrees C for about 15/20 minutes or until golden brown. Serve your baked chicken cutlets and enjoy your meal!