Baked Chicken Cutlets are a staple in many kitchens for a reason—they’re easy to prepare, healthier than fried versions, and incredibly versatile. Whether you’re looking for a simple weeknight dinner, a meal-prep staple, or a crispy protein to top your salads and sandwiches, this recipe delivers on all fronts.
In this guide, we’ll cover everything you need to know to make the best oven-baked chicken cutlets, including ingredients, step-by-step instructions, pro tips, variations, and serving suggestions.
Why You’ll Love This Recipe
- Healthier Alternative – No deep frying, just crispy goodness with less oil.
- Quick and Easy – Ready in under 30 minutes with simple ingredients.
- Versatile – Great for main dishes, sandwiches, salads, and more.
- Family-Friendly – A meal that both kids and adults will enjoy.
Ingredients for Baked Chicken Cutlets
To achieve a perfectly crispy and flavorful cutlet, you’ll need:
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and black pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for extra flavor)
For the Breading:
- 1 cup panko breadcrumbs (for extra crunch)
- ½ cup grated Parmesan cheese (adds flavor and crispiness)
- 1 teaspoon Italian seasoning (or dried oregano/basil)
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Coating:
- 2 large eggs
- 1 tablespoon milk or water
- ½ cup all-purpose flour (for an extra crispy coating)
- 2 tablespoons olive oil or melted butter (for drizzling)
How to Make Baked Chicken Cutlets
Step 1: Prepare the Chicken
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top (for even crisping).
- Slice each chicken breast in half horizontally to create thinner cutlets.
- Place the cutlets between two pieces of plastic wrap and pound them gently with a meat mallet or rolling pin until they are about ½-inch thick.
- Season both sides of the chicken with salt, pepper, garlic powder, onion powder, and paprika.
Step 2: Set Up the Breading Station
- In one shallow bowl, mix the flour with a pinch of salt and pepper.
- In a second bowl, whisk the eggs with the milk.
- In a third bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
Step 3: Bread the Chicken
- Dredge each chicken cutlet in the flour, shaking off excess.
- Dip it into the egg mixture, letting any extra drip off.
- Coat thoroughly with the breadcrumb mixture, pressing gently so it adheres well.
Step 4: Bake to Perfection
- Arrange the breaded cutlets on the prepared baking sheet with space between them.
- Lightly drizzle or spray olive oil on top for extra crispiness.
- Bake in the preheated oven for 18-22 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (75°C).
- Let the cutlets rest for 5 minutes before serving.
Pro Tips for the Best Baked Chicken Cutlets
- Use Panko Breadcrumbs – These create a crispier texture than regular breadcrumbs.
- Preheat the Oven Properly – A hot oven ensures even cooking and crispiness.
- Use a Wire Rack – This allows air circulation and prevents sogginess.
- Don’t Skip the Parmesan – It adds flavor and extra crunch.
- Rest Before Serving – This helps retain juices and prevents dryness.
Variations to Try
1. Spicy Baked Chicken Cutlets
- Add ½ teaspoon cayenne pepper to the seasoning mix for a kick.
- Mix hot sauce into the egg mixture.
2. Gluten-Free Version
- Swap all-purpose flour for almond flour.
- Use gluten-free panko breadcrumbs.
3. Herb-Crusted Cutlets
- Add fresh chopped parsley, thyme, or rosemary to the breadcrumb mixture.
4. Dairy-Free Option
- Skip the Parmesan cheese or use a dairy-free alternative.
- Use unsweetened almond milk instead of regular milk.
Serving Suggestions
Baked Chicken Cutlets pair well with a variety of sides and meals. Here are a few ideas:
- Classic Comfort Meal – Serve with mashed potatoes and roasted veggies.
- Chicken Parmesan – Top with marinara sauce and mozzarella, then broil until melted.
- Healthy Bowl – Slice and serve over a quinoa or rice bowl with veggies.
- Sandwich or Wrap – Add to a sandwich with lettuce, tomato, and mayo.
- Salad Topping – Slice and toss over a Caesar or garden salad.
Storage and Reheating Tips
Storing Leftovers
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months (layer with parchment paper to prevent sticking).
Reheating for Crispiness
- Oven/Air Fryer: Bake at 375°F (190°C) for 5-7 minutes.
- Skillet: Heat in a pan over medium heat with a little oil.
- Microwave (Not Recommended): Can make the coating soggy.
Final Thoughts
Baked Chicken Cutlets are a delicious, crispy, and healthier alternative to fried chicken. With a few simple ingredients and techniques, you can create a restaurant-quality meal right at home. Whether you enjoy them on their own, in a sandwich, or as part of a larger dish, these cutlets will become a staple in your kitchen.
Crispy Baked Chicken Cutlets
Description
These Crispy Baked Chicken Cutlets are golden brown, juicy on the inside, and have a perfectly crunchy coating without the need for frying! A healthier and delicious alternative to classic fried cutlets, they make a great addition to salads, sandwiches, or a main course. Quick, easy, and perfect for any night of the week!
Ingredients
For the Chicken Cutlets:
For the Breading:
For the Egg Mixture:
For the Flour Coating:
Instructions
Prepare the Chicken
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or a wire rack for extra crispiness. Slice each chicken breast in half horizontally to create thin cutlets. Season both sides of the cutlets with salt, pepper, garlic powder, and paprika.
Prepare the Breading Station
- In a shallow dish, mix flour with a pinch of salt and pepper. In another bowl, whisk eggs and milk together. In a third bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, onion powder, and smoked paprika.
Coat the Chicken
- Dredge each chicken cutlet in the flour, shaking off excess. Dip into the egg mixture, ensuring it’s well coated. Press into the breadcrumb mixture, coating both sides evenly. Place the breaded cutlets on the prepared baking sheet.
Bake the Cutlets
- Lightly spray the top of the cutlets with cooking spray (for crispiness). Bake in the preheated oven for 18-20 minutes, flipping halfway through. Check for doneness with a meat thermometer (74°C/165°F internally).
Rest & Serve
- Let the cutlets rest for 5 minutes before serving. Enjoy with lemon wedges, dipping sauces, or as a sandwich filling!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1728.37kcal
- % Daily Value *
- Total Fat 49.86g77%
- Saturated Fat 18.72g94%
- Trans Fat 0.08g
- Cholesterol 921.96mg308%
- Sodium 2358.85mg99%
- Potassium 2694.4mg77%
- Total Carbohydrate 99.12g34%
- Dietary Fiber 5.46g22%
- Sugars 4.43g
- Protein 206.24g413%
- Vitamin A 447.78 IU
- Vitamin C 0.82 mg
- Calcium 1162.29 mg
- Iron 10.45 mg
- Vitamin D 2.76 IU
- Vitamin E 5.95 IU
- Vitamin K 23.22 mcg
- Thiamin 1.23 mg
- Riboflavin 2.3 mg
- Niacin 69.58 mg
- Vitamin B6 5.88 mg
- Folate 138.63 mcg
- Vitamin B12 3.34 mcg
- Phosphorus 2276.91 mg
- Magnesium 263.21 mg
- Zinc 8.78 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- For Extra Crispiness: Use a wire rack over the baking sheet to allow air circulation.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Bake at 180°C (350°F) for 10 minutes or air fry at 180°C (350°F) for 5 minutes.
- Variations: Use crushed cornflakes instead of panko for extra crunch.
