Some easy baked chicken cutlet recipes include baked chicken Parmesan, breaded chicken cutlets and oven-fried chicken cutlets with hazelnuts. Another good, easy recipe is Fine Cooking's quick chicken Parmesan.
Make quick chicken Parmesan by preparing a breading made from 1/2 cup of unbleached all-purpose flour and 1/4 teaspoon of freshly ground black pepper, and placing it in a shallow dish. In another dish, add 2 eggs beaten with 1 tablespoon of water. In the third dish, pour 1 1/2 cups of panko breadcrumbs. Sprinkle salt and pepper onto 4 chicken breast cutlets, dredge them through the flour, dip them in the egg mixture, and coat them with the breadcrumbs. Brown them in a skillet with 2 tablespoons of oil at medium-high heat for one to two minutes per side.
Place the chicken on a baking sheet, top with grated Parmigiano-Reggiano cheese and thin slices of fresh mozzarella. Cook for five to seven minutes at 425 degrees Fahrenheit. In the skillet, cook 1 chopped yellow onion and 2 minced garlic cloves in 1 tablespoon of oil, then add 1 14.5-ounce can of crushed tomatoes. Simmer for five minutes, remove from the heat, and add 1/4 cup of chopped fresh basil. Serve the sauce over the chicken.