Chicken cutlets are so versatile. You can have them as a main dish, make chicken parmesan, or even slice them up for a salad or a sandwich.
The problem with cooking traditional chicken cutlets is the mess, and when pan frying, they can get a little oily. This recipe eliminates the mess and the oil by using the broiler for cooking the cutlets. The combination of high heat and thin chicken cutlets means they cook quickly, so they get crisp and stay moist.
Even better you can make these ahead of time and warm them when you want to use them. You can even make them, and freeze them. They are even better twice cooked.