why make this recipe
Loaded Chicken Cutlets are a delicious and easy meal that everyone will love. They combine tender chicken with tasty broccoli and gooey cheese, making them a hit with both kids and adults. This recipe is perfect for busy weeknights or when you want to impress guests without spending all day in the kitchen.
how to make Loaded Chicken Cutlets
Ingredients:
- 2 chicken breasts
- 1 cup chopped broccoli
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
- Olive oil for drizzling
Directions:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix breadcrumbs, salt, and pepper.
- Dip each chicken breast in the beaten egg, then coat with the breadcrumb mixture.
- Place the chicken on a sheet pan.
- Top each cutlet with chopped broccoli and shredded cheese.
- Drizzle with olive oil and bake for 20-25 minutes until the chicken is cooked through.
- Serve hot.
how to serve Loaded Chicken Cutlets
Serve Loaded Chicken Cutlets hot from the oven. They are great on their own or with a side salad, rice, or steamed vegetables. You can also add a dipping sauce, like ranch or barbecue, for extra flavor.
how to store Loaded Chicken Cutlets
Store any leftover Loaded Chicken Cutlets in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.
tips to make Loaded Chicken Cutlets
- Make sure the chicken breasts are evenly pounded for even cooking.
- Use fresh broccoli for the best flavor and texture.
- Experiment with different cheeses to find your favorite combo!
- For added crunch, try mixing in some crushed crackers with the breadcrumbs.
variation
You can customize Loaded Chicken Cutlets by adding other toppings like diced peppers, mushrooms, or even a sprinkle of Italian herbs for added flavor.
FAQs
Can I use frozen chicken breast?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before baking.
Can I make these cutlets ahead of time?
Yes! You can prepare the cutlets up to the baking stage and store them in the refrigerator for up to a day before baking.
What if I don’t have breadcrumbs?
You can substitute breadcrumbs with crushed cornflakes, panko, or even ground nuts for a different texture.
