Place the baking sheet in the heated oven and bake the chicken for 15 minutes. Carefully flip the chicken breasts over using tongs or two forks—move them carefully so that you don’t accidentally tear off the breading. Bake the chicken for another 5-10 minutes until the chicken is baked through (to an internal temperature of 165°) and the breading is crispy and browned. The time it takes for the chicken to cook through will depend on how thick the cutlets are, with thinner cutlets finishing more quickly.
Let the chicken rest on the baking sheet for about five minutes. (This makes it easier to move the chicken without the breading falling off.) Serve the oven-fried chicken breasts right away while they’re warm.
My husband took one bite and came running over to me asking for the recipe
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