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Juicy, crispy, and packed with flavor, these baked chicken cutlets are about to become your new favorite way to enjoy chicken. You’re in luck because this recipe is as easy as it gets, ready in about 30 minutes. All you have to do is make my special seasoning mix, rub it on the chicken, and then bake until they’re cooked through. It’s perfect for pairing with pasta, salads, or sandwiches.
Why These Simple Baked Chicken Cutlets so good?
- Easy to Make: Easy to Make: These breaded chicken cutlets come together in just 40 minutes and 10 ingredients, perfect for busy days.
- Crispy Without the Oil: Make these chicken cutlets crispy and golden without frying. You only need to cover the cutlets with panko breadcrumbs and spray a little olive oil. It’s my secret to keep them crunchy with way less fat and oil, making them a healthier choice.
- Perfect for Any Meal: Perfect for Any Meal: Lunch, dinner, or even a next-day snack—these chicken cutlets are just what you need. They’re super tasty and easy to complement with anything
- Endlessly versatile: These baked chicken cutlets make a great base for many different dishes! You can put them on pasta, stack them in sandwiches, mix them into salads, or serve them with sides like mashed potatoes or vegetables. They’re perfect for family dinners or meal prep, giving you many tasty options without ever getting bored.
Ingredients for Baked Breaded Chicken Cutlets
Check the recipe card below for all the ingredient details and amounts.
Chicken breast cutlets.
: Start with boneless, skinless chicken breast. I usually go for thin cutlets since they cook faster and stay nice and juicy. You can slice a whole chicken breast in half and pound it thin, or, to save time when you’re cooking for dinner guests, you can grab pre-sliced thin chicken cutlets from the supermarket.
Seasoned Panko Breadcrumbs: The seasoned breadcrumbs are a key factor in making these breaded chicken cutlets even more delicious. They are simple to make with simple ingredients you probably already have in your pantry. Opting for breadcrumbs really helps to get a crispy texture. You could also add a teaspoon of Italian seasoning to plain panko, It yields an aromatic and simple flavor.
Parmesan Cheese: It adds a lovely crunch to the baked chicken. Avoid the pre-grated stuff—it’s coated in starch and doesn’t melt the same way. Pecorino or Asiago also work as alternatives for a slightly different flavor.
Flour: A light flour coating is essential for getting the egg mixture to stick properly. Apply the flour lightly and remove any extra to ensure a thin layer on the chicken.
Eggs: Eggs in this recipe serve as a binder that holds your breadcrumbs in place. You can use liquid vegan eggs or egg-free mayonnaise if you’re allergic to eggs. Just make sure whatever you use is sticky enough for the crumbs to stick to the chicken.
Garlic Powder: I prefer using garlic powder when preparing my Baked Chicken Cutlets because it makes the process easier. You get that rich garlic taste without having to peel or chop anything. Just sprinkle some into your breading mixture, and you’re all set for a burst of flavor.
Dried Parsley: To add a pop of color and a fresh taste, I like to sprinkle some dried parsley on top of the breaded chicken. It’s an effective way to give the dish a light, herby touch that pairs well with the other flavors. You can also try other dried herbs like thyme, oregano, or basil, depending on what you have or what you prefer.
Olive Oil Spray: A quick spritz of olive oil is my secret for getting that crispy finish without frying. It helps the breadcrumbs turn golden and crunchy while keeping the chicken moist and tender.
Salt & Black Pepper: The simple duo of salt and black pepper is essential for bringing out the natural flavors in your baked chicken cutlets. I recommend using kosher salt for a more even seasoning and freshly cracked black pepper for its bold, aromatic kick. Adjust the quantities to suit your taste, but don’t skip this step.
Equipment
Equipment required for this recipe
How To Make Chicken Cutlets
Making breaded chicken cutlets at home is really simple, and they come out perfectly golden every time. With just a few basic steps, you’ll have delicious, juicy cutlets that are full of flavor.
Step 1: Prepping the chicken – If your chicken breasts are not thin, slice them in half horizontally to create those perfect, thin pieces we need. Pound them using a meat mallet or rolling pin until they have an even thickness to ensure they cook uniformly. You can save time by buying thinly sliced chicken breasts from your local market.
Step 2: Set Up the Breading Station
- In one shallow bowl, place the flour.
- In a second bowl, beat the eggs until well-mixed.
- Combine the Panko breadcrumbs, parmesan cheese, garlic powder, dried parsley, salt, and black pepper in a third bowl.
Step 3: Coat the Chicken – Start by covering each piece of chicken with a thin layer of flour, shaking off any excess. Then, dip the chicken into beaten eggs, letting any excess drip off. Next, press the chicken into the breadcrumb mixture, making sure it covers all sides evenly.
Step 4: Bake chicken cutlets – Heat a large skillet over medium heat and give it a light spray of olive oil. Lay the chicken breasts in the skillet, making sure not to overcrowd them. If needed, cook in batches. Cook each side for about 5 to 7 minutes until golden brown and fully cooked. Check that the inside temperature is 165°F (74°C) to ensure they’re done.
Step 5: Finishing Touch Perfectly Served Chicken Cutlets
Once your chicken cutlets are cooked to perfection, place them on a paper towel-lined plate to soak up any extra oil. Serve them right away while they’re hot and crispy, alongside your favorite side dishes.
For me, I prefer to garnish them with a sprinkle of fresh parsley and a squeeze of lemon juice for a little extra brightness. It’s a simple touch that brings out the flavors.
Tips for Best Results:
- I’ve found that pounding the chicken evenly really helps with cooking. Give it a few extra hits if needed.
- Try using fresh grated parmesan for a richer flavor.
- For a crispier finish, you can bake the coated chicken at 400°F (200°C) on a wire rack over a baking sheet for about 10-15 minutes after pan-frying.
Enjoy your crispy and flavorful chicken cutlets!
Serving Suggestions
Now that you have a bunch of crispy baked chicken cutlets in your fridge, you can serve this recipe in a different and delicious way. Here are some of my suggestions for your baked chicken cutlets.
- I love serving my baked chicken cutlets with some classic sides like mashed potatoes or roasted veggies like carrots, sweet potatoes, or green beans for a complete meal.
- Serve your cutlets with scrambled eggs, avocado, and maybe a side of hash browns. It’s a perfect choice that you can add into your day. A favorite in my family for years.
- Make a classic chicken sandwich! Just place the cutlet on a toasted bun, add some lettuce, tomato, and a little mayo or mustard. Maybe even throw in a slice of cheese.
- Add sliced chicken to your fresh salad for a light and filling meal. A mix of greens, cherry tomatoes, avocado, and a drizzle of dressing makes it perfect for a quick and tasty lunch or dinner
Baked chicken cutlets
Course: UncategorizedServings
3
servingsPrep time
20
minutesCooking time
20
minutes Total Time
40
Ingredients
1 lb thin chicken breasts
1 cup panko breadcrumbs (or regular breadcrumbs)
1/2 cup flour
1/3 cup grated parmesan cheese
2 large eggs
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp dried parsley
1 tsp garlic powder
Olive oil spray
Instructions
- First Slice thick chicken breasts in half horizontally if needed, and pound to an even thickness with a meat mallet.
- In one bowl, add the flour. In a second bowl, beat the eggs until smooth. In a third bowl, mix the Panko breadcrumbs, Parmesan, garlic powder, dried parsley, salt, and black pepper.
- Dip chicken in flour, then eggs, and coat in breadcrumb mix, pressing to adhere.
- Spray a skillet lightly with olive oil over medium heat. Brown chicken 3-4 minutes on each side until golden, reaching 165°F (74°C).
- Let cutlets drain briefly on paper towels. Garnish with parsley and a lemon squeeze if desired for extra brightness.
Notes
- You can use a rolling pin or even a heavy skillet if you don’t have a meat mallet to pound the chicken.
- If you don’t have panko breadcrumbs, you can use crushed cornflakes, regular breadcrumbs, or whole wheat breadcrumbs for different textures and flavors.
- You can use Pecorino Romano or Asiago cheese instead of Parmesan to give your dish a slightly different taste.
- To maintain crispiness when reheating leftovers, use a preheated oven or air fryer. Avoid microwaving as it can make the cutlets soggy.
Frequently Asked Questions
How long to bake chicken cutlets?
Baking chicken cutlets doesn’t take long, but the time can change depending on how thick they are. Thicker chicken cutlets will take a bit longer to cook. I find 400°F (200°C) works well for about 15-20 minutes. Check that they reach an internal temperature of 165°F (74°C) to ensure they’re safely cooked. I recommended using an oven thermometer to check if your oven is getting the right temperature to make sure your cutlets cook just right.
How can I make sure the chicken cutlets are crispy?
To get crispy chicken cutlets, try coating them with panko breadcrumbs and giving a light spray of olive oil before baking, a method I highly recommend because it gives a satisfying crunch without the need for frying, letting you enjoy the same crispy delight straight from the oven without extra oil.
Can I use different breadcrumbs?
Absolutely! While I like the crunch that panko breadcrumbs offer, you have many options to try for these Breaded Chicken cutlets. You can use regular breadcrumbs, whole wheat, or even crushed cornflakes. Feel free to mix things up for a different crunch and discover which one you enjoy the most.
What can I use instead of olive oil?
If olive oil isn’t your favorite, I recommend trying avocado oil or canola oil spray to keep your chicken cutlets crispy and Juicy!
Can I add other seasoning to the breaded chicken?
Of course! You can try adding extra ingredients like lemon zest, cayenne pepper, rosemary, thyme, Italian seasoning, or Cajun seasoning to your chicken cutlets for a fresh flavor that matches your taste. I really enjoy using a mix of lemon zest and thyme. Feel free to experiment with different seasonings until you find your perfect flavor.
How do I store leftover baked chicken cutlets?
To store leftover baked chicken cutlets, placing them in a airtight container to keep them fresh and prevent sogginess. You can store them in the fridge for 3-4 days or in the freezer for up to 2-3 months. I suggest using a freezer-safe bag and removing any air to make sure they keep well in the freezer.
How to reheat chicken cutlets?
In my experience, I’ve found that using a preheated oven is the best technique for reheating to get the original crispiness. To reheat your leftover chicken cutlets, you can use an oven, toaster oven, or air fryer. Simply bake your leftovers in the oven for about 15 minutes until they’re warm and the edges are crispy.
Let me know how you use these chicken cutlets, whether it’s on salads, pasta, or in a classic sandwich! Share your favorite way to enjoy these chicken cutlets in the comments!
