Small breaded chicken cutlets
Difficulty level: easy
Servings 4 people
To access the ingredient list and full instructions, choose a monthly or annual subscription.
Discover subscriptionsAlready subscribed? Log in to see the full recipe.
The author’s word
These little breaded cutlets, which are usually made with veal, are also delicious with chicken or turkey. They keep all their flavor but remain much lighter since they cook in the oven with just a drizzle of olive oil. They can be enjoyed both hot at the table and cold on a picnic, to be enjoyed with your fingers, or on a buffet accompanied by roasted tomatoes or a tomato-arugula salad.
The light kitchen
Author: Laura Zavan – Photographs: Valérie Lhomme – Publication: January 14, 2026 – Hachette Cuisine, €24.95
Buy the book
