This post may contain affiliate links. Please read our disclosure policy.
These Baked Crispy Chicken Cutlets are perfectly crispy on the outside and tender on the inside, made with a simple parmesan breadcrumb coating. They’re an easy, lighter alternative to fried cutlets and work for everything from weeknight dinners to meal prep.
This is one of my all-time favorite recipes because it’s versatile, never gets old, and tastes amazing every time. Made with thin chicken cutlets and a flavorful, crunchy coating, they bake up with a golden crispy crust that the whole family will love.
It’s an easy meal that delivers that classic extra crispy chicken cutlet texture, without the need for frying.
Serve the crispy baked chicken with the Ultimate Lunch Salad or with sides like Air Fryer Potato Wedges or an Easy Italian Bean Salad.
Why You’ll Love Baked Chicken Cutlets
A lot of baked chicken cutlet recipes promise crispiness, but the texture can turn out dry. This version focuses on simple techniques and bold seasoning to create cutlets that are crispy on the outside, fork tender on the inside, and full of flavor.
Here are a few highlights:
- A lighter alternative to frying. The parmesan and panko coating bakes up golden and crisp in the oven.
- Thin cutlets cook evenly and stay juicy. Pounding the chicken to even thickness helps it cook quickly and prevent it from drying out.
- Delicious flavor from simple ingredients. No complicated ingredients, just great flavor from a few simple seasonings.
- Reliable foolproof method. This cooking method is super simple and consistent so you get the same results every time.
- Easy to portion and prep ahead. They’re great for meal prep or planning out protein for the week. Use the cutlets for salads, sandwiches, wraps, or serve with your favorite sides.
Ingredient Notes
- Chicken cutlets (or sliced chicken breasts): Thin, evenly sliced cutlets are the key for quick, even cooking.
- Eggs: Helps the breadcrumb coating stick to the chicken.
- Panko breadcrumbs: Panko gives the chicken a lighter, crispier texture compared to traditional breadcrumbs, which can be more dense.
- Parmesan cheese: Adds extra flavor and helps the coating turn golden and crisp as it bakes.
- Seasonings: You’ll need Italian seasoning, garlic powder, onion powder, paprika, salt and pepper to create a simple seasoning that adds plenty of flavor.
- Cooking spray (like avocado oil): Lightly spraying the cutlets helps them to crisp up in the oven without frying.
Variations to Try
- Air fryer chicken cutlets. Cook at 375-400°F for about 10-12 minutes, flipping halfway through, until crispy and cooked through.
- Gluten-free options. Use gluten free breadcrumbs or crushed gluten free crackers in place of panko.
- Spicy baked chicken cutlets. Add cayenne pepper, red pepper flakes, or a dash of hot sauce to the egg mixture for heat.
- Lemon chicken version. Add fresh lemon zest to the breadcrumb mixture and a squeeze of lemon juice after baking.
- Italian-style variation. Serve with marinara sauce and melted mozzarella for a simple chicken parmesan-inspired meal.
How to Slice Chicken Breasts into Cutlets
If you don’t have pre-cut chicken cutlets, it’s easy to make your own using boneless skinless chicken breasts.
Start with a boneless skinless chicken breast placed flat on a cutting board. Using a sharp knife, carefully slice the chicken horizontally (parallel to the cutting board) to create two thinner pieces.
How to Make Baked Chicken Cutlets
- Preheat the oven to 400°F. Start by pounding the chicken cutlets to ¼” thickness. Note: If you don’t have a meat mallet and bought thinner chicken cutlets, you can use any heavy object like a heavy pan, a rolling pin, a can, or even a potato mashed to tenderize them.
- In a large shallow bowl, whisk the eggs together.
- In another large shallow bowl, add the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Whisk until evenly combined.
- Dip each chicken cutlet into the eggs, then into the breadcrumb mixture, gently pressing the mixture into the chicken. Make sure chicken is evenly coated in breadcrumb mixture.
- Transfer the breaded cutlets to a sheet pan lined with parchment paper (if your chicken pieces are very large, you may need two pans.). Spray top of chicken with cooking oil.
- Bake in the oven at 400° for 15 to 20 minutes until the tops are golden brown and crispy. Flip, spray with cooking oil and continue baking for 7 to 10 additional minutes until the chicken is golden brown and crispy.
Jamie’s Tips
Expert Recipe Tips
Follow these tips to ensure the best results every time.
- Pound the chicken evenly. This is the most important step. Thin, even cutlets cook quickly, evenly, and make the chicken fork-tender.
- Don’t skip the oil spray. Lightly spray the tops helps the coating turn golden and crispy in the oven.
- Bake at a high temperature. Cooking at 400°F helps the coating crisp up while keeping the inside tender.
- Flip halfway through. Flipping ensures both sides get evenly golden and crispy.
- Watch the cook time closely. Remove the cutlets as soon as they are cooked through to avoid them drying out. Remove them from the oven when a meat thermometer inserted into the thicket part of the cutlet reads 165°F.
FAQs
Use panko breadcrumbs, spray the cutlets lightly with oil, and bake at a high temperature (400°F). Make sure not to overcrowd the pan so air can circulate, and flip halfway through for even crispiness.
Chicken cutlets usually turn dry when they’re overcooked or uneven in thickness. Pound the chicken to an even 1/4-inch thickness and remove it from the oven as soon as it reaches 165°F.
Chicken cutlets should be cooked to an internal temperature of 165°F. Use a meat thermometer and check the thickest part to ensure they’re fully cooked.
Serve with vegetables, salad, rice, pasta, or potatoes. They also work well in sandwiches or wraps for an easy meal.
Storage Instructions
Store leftover chicken cutlets in an airtight container for up to 3 days.
Reheat in the oven at 350°F or in an air fryer for a few minutes to bring it back to the crispy texture. The microwave works, but the coating will be softer.
To freeze, place the cutlets in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator before reheating.
More Easy Chicken Recipes
If you’ve made and loved this Baked Chicken Cutlets recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Crispy Oven Baked Chicken Cutlets
Ingredients
- 1 1/2 pounds chicken cutlets, (thinly sliced chicken breasts) or 2 chicken breasts cut into 4-5 pieces
- 2 eggs
- 3/4 cup panko breadcrumbs
- 2/3 cup grated Parmesan cheese, (freshly grated is best)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- Non-stick cooking spray, (I like avocado oil)
Instructions
- Preheat oven to 400°F.
- Start by pounding chicken cutlets into ¼" thickness. Note: This part is super important for tender, evenly cooked cutlets. If you don't have a meat pounder tool, I recommend buying chicken cutlets which are already sliced thinner, and then you can use any heavy object like a heavy pan, a rolling pin, a can, or even a potato masher to tenderize them. Make sure to do this step even if you buy thinly cut chicken.
- In a large shallow bowl, whisk the eggs.
- In a second large shallow bowl, add the breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, salt, Italian seasoning, and pepper. Whisk together until evenly combined.
- Dip each chicken cutlet into the eggs, and then into the breadcrumb mixture, gently pressing the mixture into the chicken. Make sure the chicken is evenly coated in breadcrumb mixture.
- Transfer each piece of breaded chicken to a baking sheet with parchment paper (if your chicken pieces are very large, you may need two pans). Spray tops of chicken with cooking oil.
- Bake in the oven at 400°F for 15 to 20 minutes until the tops are golden brown and crispy. Flip, spray with cooking oil and continue baking for 7 to 10 additional minutes until the chicken is golden brown and crispy.
Notes
- Don’t forget to pound the chicken to an even thickness.
- Don’t skip the oil spray.
- Bake until just cooked through. Remove when the internal temperature reaches 165°F to keep the chicken juicy.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
