Can I Bake The Crunchy Chicken Cutlets?

Our answer

Nigella's Crunchy Chicken Cutlets (from SIMPLY NIGELLA) use cornflakes instead of breadcumbs to coat chicken escalopes. This gives a very crunchy coating that can also be gluten free if gluten-free cornflakes are used (check the packaging, some brands use barley malt as a flavouring, which stops the cornflakes from being gluten free).

The cutlets are shallow fried and this would be our preferred method of cooking as it is quick and also makes the cornflake coating super crisp. We would not particularly recommend baking the cutlets as the cornflake coating on the underside can come out a little soft. But if you wanted to try then we would suggest spritzing the coated cutlets with a little vegetable oil and then putting them on a baking sheet lined with baking parchment (parchment paper). Bake in an oven heated to 200c/180c Fan/400F for 25-30 minutes, until the chicken is cooked through. The juices from the chicken should run clear when you cut into the cutlet, if the juices have any traces of pink then bake for an extra 5 minutes. This timing is for cooking freshly-coated cutlets only and not for frozen cutlets. Please note that as we have not tried this method ourselves, we are unable to guarantee the results.