Italian Breaded Cutlets (Chicken or Tofu) - Bravabod
Recipes

Italian Breaded Cutlets (Chicken or Tofu)

Valentina

This recipe gets to the table quickly with minimal ingredients and fuss. Simply crush your favorite seasoned crackers, coat some chicken cutlets in a bit of olive oil, and then pat the cracker crumbs onto the chicken. Bake and done. Keep in mind that this is not a sticky or heavy coating, it's light and flavorful. If any crumbs fall off of the chicken while cooking, simply sprinkle it back on top. Try this breaded chicken served alongside a simple green salad for a tasty dinner or meal prep.

How To MakeDiet Type: Classic

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
  • 1 pound boneless skinless chicken breasts cutlets, 1/2 inch thick
  • 1 (4 to 5 ounce) box of Italian-seasoned crackers
  • 33333333/100000000 cup olive oil
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/4 cup parmesan cheese, finely grated (optional)

Instructions
  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Step 2: Pulse the crackers in a food processor or blender until they reach the texture of fine breadcrumbs. It should make about 1 cup of breadcrumbs. Spread half of the crumbs onto a wide plate. Add the optional parmesan and parsley to the breadcrumbs and stir to combine. Note: If you don't have a food processor or blender, crush the crackers with a rolling pin into a fine powder.
  3. Step 3: Rinse and pat the chicken cutlets dry. Coat the chicken cutlets on both sides (generously) with the olive oil. They should be quite slick, but not dripping. Place the oiled chicken onto the crumb plate and coat on both sides, using your fingers to help press in any gaps. When done, place on the lined baking sheet. Repeat with remaining chicken, adding more crumbs onto the plate as needed.
  4. Step 4: Bake the breaded chicken for 20 to 25 minutes at 400°F, flipping over halfway through the cooking time. The chicken will be done when the internal temperature reaches 165°F and the juices run clear.
  5. Serve: Top with some lemon juice and light drizzle of olive oil. Any leftover crumbs that did not touch the raw chicken can be placed in an airtight container on the counter and used for topping pastas, baked veggies, and/or breaded fish later in the week.

Recipe Notes

Note 1: If you don't have Italian-seasoned crackers, substitute with plain crackers and add 1 teaspoon of dried oregano or Italian seasoning blend, .5 teaspoon of garlic powder, and some black pepper.

Nutrition

This recipe gets to the table quickly with minimal ingredients and fuss. Simply crush your favorite grain-free crackers, coat some chicken cutlets in a bit of olive oil, and then pat the cracker crumbs onto the chicken. Bake and done. Keep in mind that this is not a sticky or heavy coating, it's light and flavorful. If any crumbs fall off of the chicken while cooking, simply sprinkle it back on top. Try this breaded chicken served alongside a simple green salad for a tasty dinner or meal prep.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
  • 1 pound boneless skinless chicken breasts cutlets, 1/2 inch thick
  • 1 (4 to 5 ounce) box of Italian-seasoned grain-free crackers
  • 33333333/100000000 cup olive oil
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/4 cup dairy-free parmesan (optional)

Instructions
  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Step 2: Pulse the crackers in a food processor or blender until they reach the texture of fine breadcrumbs. It should make about 1 cup of breadcrumbs. Spread half of the crumbs onto a wide plate. Add the optional parsley to the breadcrumbs and stir to combine. Note: If you don't have a food processor or blender, crush the crackers with a rolling pin into a fine powder.
  3. Step 3: Rinse and pat the chicken cutlets dry. Coat the chicken cutlets on both sides (generously) with the olive oil. They should be quite slick, but not dripping. Place the oiled chicken onto the crumb plate and coat on both sides, using your fingers to help press in any gaps. When done, place on the lined baking sheet. Repeat with remaining chicken, adding more crumbs onto the plate as needed.
  4. Step 4: Bake the breaded chicken for 20 to 25 minutes at 400°F, flipping over halfway through the cooking time. The chicken will be done when the internal temperature reaches 165°F and the juices run clear.
  5. Serve: Top with some lemon juice and light drizzle of olive oil. Any leftover crumbs that did not touch the raw chicken can be placed in an airtight container on the counter and used for topping pastas, baked veggies, and/or breaded fish later in the week.

Recipe Notes

Note 1: If you don't have Italian-seasoned crackers, substitute with plain crackers and add 1 teaspoon of dried oregano or Italian seasoning blend, .5 teaspoon of garlic powder, and some black pepper.

Nutrition

This recipe gets to the table quickly with minimal ingredients and fuss. Simply crush your favorite crackers, coat some pressed tofu in a bit of olive oil and mustard, and then pat the cracker crumbs onto the tofu. Bake and done. Keep in mind that this is not a sticky or heavy coating, it's light and flavorful. If any crumbs fall off of the tofu while cooking, simply sprinkle it back on top. Try this breaded tofu served alongside a simple green salad for a tasty dinner or easy meal prep.

How To MakeDiet Type: Plant-based

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
  • 1 (14 ounce) pack extra-firm tofu
  • 1/2 (4 to 5 ounce) box of Italian-seasoned crackers
  • 1/4 cup olive oil
  • 1/4 cup dairy-free parmesan (optional)
  • 1/4 cup fresh parsley, chopped (optional)
  • 1 tablespoon dijon mustard

Instructions
  1. Step 1: Slice the tofu into 4 slabs per pack. Use a tofu press to remove the excess water from the tofu. Alternatively, place the tofu on a flat surface lined with paper towels or a clean dish towel. Cover them with a layer of paper towels and set something heavy, like a large book or cast iron skillet on top. Press like this for 10 to 15 minutes. Pressing the tofu like this is important for getting the best texture when cooking.
  2. Step 2: Preheat oven to 410°F. Line a baking sheet with parchment paper.
  3. Step 3: Pulse the crackers in a food processor or blender until they reach the texture of fine breadcrumbs. It should make about 1 cup of breadcrumbs. Spread half of the crumbs onto a wide plate. Add the optional parsley to the breadcrumbs and stir to combine. Note: If you don't have a food processor or blender, crush the crackers with a rolling pin into a fine powder.
  4. Step 4: In a separate bowl, stir together the mustard and oil until smooth. Set aside.
  5. Step 5: Rinse and pat the tofu dry. Coat the tofu cutlets on all sides (generously) with the oil mixture. They should be quite slick, but not dripping. Place the oiled tofu onto the crumb plate and coat on both sides, using your fingers to help press in gaps. When done, place on the lined baking sheet. Repeat with remaining tofu, adding more crumbs onto the plate as needed.
  6. Step 6: Bake the breaded tofu for 22 to 25 minutes at 410°F, flipping over halfway through the cooking time. It will be ready when the crust feels firm and the tofu is springy when pushed down on.
  7. Serve: Top with lemon juice and a light drizzle of olive oil. Any leftover crumbs that did not touch the tofu can be placed in an airtight container on the counter and used for topping pastas or baked veggies later in the week.

Recipe Notes

Note 1: If you don't have Italian-seasoned crackers, substitute with plain crackers and add 1 teaspoon of dried oregano or Italian seasoning blend, .5 teaspoon of garlic powder, and some black pepper.

Nutrition

This recipe gets to the table quickly with minimal ingredients and fuss. Simply stir together a quick almond flour crumb, coat some chicken cutlets in a bit of olive oil, and then pat the crumbs onto the chicken. Bake and done. Keep in mind that this is not a sticky or heavy coating, it's light and flavorful. If any crumbs fall off of the chicken while cooking, simply sprinkle it back on top. Try this breaded chicken served alongside a simple green salad for a tasty dinner or meal prep.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
  • 1 pound boneless skinless chicken breasts cutlets, 1/2 inch thick
  • 1 cup low-carb breadcrumbs (store-bought or homemade)
  • 33333333/100000000 cup olive oil
  • 1/4 cup parmesan cheese, finely-grated
  • 1/4 cup fresh parsley, chopped (optional)

Instructions
  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Step 2: Stir together the crumbs, salt, pepper, optional parmesan, and optional parsley. Spread half of the crumbs onto a wide plate.
  3. Step 3: Rinse and pat the chicken cutlets dry. Coat the chicken cutlets on both sides (generously) with the olive oil. They should be quite slick, but not dripping. Place the oiled chicken onto the crumb plate and coat on both sides, using your fingers to help press in any gaps. When done, place on the lined baking sheet. Repeat with remaining chicken, adding more crumbs onto the plate as needed.
  4. Step 4: Bake the breaded chicken for 20 to 25 minutes at 400°F, flipping over halfway through the cooking time. The chicken will be done when the internal temperature reaches 165°F and the juices run clear.
  5. Serve: Top with some lemon juice and light drizzle of olive oil. Any leftover crumbs that did not touch the raw chicken can be placed in an airtight container on the counter and used for topping pastas, baked veggies, and/or breaded fish later in the week.
Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Italian Breaded Cutlets (Chicken or Tofu)

PT35M 1 pound boneless skinless chicken breasts cutlets, 1/2 inch thick 1 (4 to 5 ounce) box of Italian-seasoned crackers 33333333/100000000 cup olive oil 1/4 cup fresh parsley, chopped (optional) 1/4 cup parmesan cheese, finely grated (optional) Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min