Crispy Baked Chicken Cutlets have a fabulous golden crust like fried chicken, but they’re cooked in the oven. Quick, easy, and no oil splatters!
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Why You’ll Love This Oven-Baked Chicken Cutlets Recipe
- The Official Chicken of Picky Eaters Everywhere™. Baked chicken cutlets rank right up there with Air Fryer Chicken Tenders and dinosaur-shaped chicken nuggets as a kid-friendly chicken recipe. Unlike dino nuggets, mom and dad will want to eat them too! Tender white meat, that crispy oven-baked coating—you can’t go wrong.
- Crispy in the Oven. These baked breaded chicken cutlets don’t need any deep frying to get that perfect golden exterior, and they are a great option if you don’t have an air fryer to make Air Fryer Fried Chicken Breast.
- Fast and Easy. Two musts for a weeknight! This is an easy chicken recipe with very little active time and it cooks in just 15 minutes. Even with the pounding and dredging, dinner is on the table in 30 minutes.
How to Make Baked Chicken Cutlets
The Ingredients
- Boneless, Skinless Chicken Breasts. The universal protein for kids and adults!
- Italian Seasoned Breadcrumbs. I like to use whole wheat, but if you can’t find them, it’s not a big deal.
- Panko Breadcrumbs. Double breadcrumbs? Double breadcrumbs! Panko adds big crunch, while the seasoned breadcrumbs create a crisp, flavorful coating base.
- Grated Parmesan Cheese. To add some saltiness and umami to the crust.
- Seasonings. Paprika, garlic powder, and black pepper add lots of flavor. Cayenne is optional, if you want a little kick.
- Egg. Beat this well so it evenly coats the chicken.
- Herbs. Add fresh parsley or chives for garnish, if you’d like.
The Directions
- Prepare. Slice the chicken in half, then pound it to 1/2-inch thick.
- Make the Coatings. Beat the egg in one shallow bowl and combine the breadcrumbs, cheese, and seasonings in another.
- Start Dredging. Set the chicken next to the egg, breadcrumbs, and baking sheet. Coat the chicken in the egg.
- Coat in Breadcrumbs. Press the cutlets gently into the crumbs, making sure they’re evenly coated.
- Add to Rack. Arrange the cutlets on a wire rack set on a baking sheet; mist the tops with cooking spray.
- Bake. Place the chicken in the oven and bake at 400 degrees F for about 15 minutes, or until the baked chicken cutlets reach 160 degrees F on an instant-read thermometer. Garnish with herbs and ENJOY!
Leftover Ideas
You can slice leftover baked chicken cutlets and add them to salads for an easy work lunch. I love them in this Cobb Salad!
What to Serve with Baked Chicken Cutlets
- Vegetables. Since your oven will be occupied, make Air Fryer Brussels Sprouts or Sauteed Green Beans.
- Potatoes. For that classic meat-and-potatoes dinner, serve your baked breaded chicken cutlets alongside Crockpot Mashed Potatoes or Cheesy Scalloped Potatoes.
- Pasta. Serve crispy cutlets sliced over Garlic Pasta or Lemon Pasta.
- Rice. Lemon Rice is one of my stalwart sides to go with just about any protein, or try this creamy Instant Pot Risotto.
Recipe Tips and Tricks
- Freeze the Chicken to Make Cutting a Breeze. Just pop it in the freezer for 10 to 15 minutes and slicing into cutlets will be a whole lot easier.
- Cover the Chicken Before Pounding. A layer of plastic wrap keeps bits of chicken (and bacteria) from pelting you and your workspace.
- Make Sure the Chicken Is Even in Thickness. If the ends are thinner, trim them off. Otherwise, the ends of the chicken will be dry and rubbery by the time the center finishes baking.
- Use Tongs for Dredging. The best way to prevent gunky hands! Chopsticks also work well, but only if you’re adept at using them. (Pro-Tip: These t-rex training chopsticks work for dredging too. You’re welcome.)
- Don’t Skip the Wire Rack. For crispy baked chicken cutlets, the rack is a must. It allows air to circulate all around the chicken so the bottoms are just as crisp as the tops.
Baked Chicken Cutlets
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 cutlets
Knock-your-socks-off baked chicken cutlets! I have a few simple tricks to make them extra crispy in the oven. A kid-friendly weeknight meal!
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Ingredients
- 2 boneless, skinless chicken breasts about 12 ounces each
- ½ cup Italian seasoned breadcrumbs whole wheat if possible
- ¼ cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper optional
- 1 large egg
- Chopped fresh parsley or chives optional for garnish
Instructions
- Preheat your oven to 400°F. Place a wire rack on top of a baking sheet and generously with nonstick spray. Slice each chicken breast into cutlets by splitting it horizontally in half so you have 2 thinner pieces (4 pieces total). To cut, carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. To keep things tidy, cover the chicken breasts with a sheet of plastic and use a meat mallet or rolling pin to pound each piece to an even 1/2-inch thickness. Set aside.
- In a wide, shallow bowl (a pie dish works well), combine the Italian seasoned breadcrumbs, Panko breadcrumbs, Parmesan, paprika, garlic powder, black pepper, and cayenne pepper (if using). In a separate bowl, beat the egg until well blended.
- Arrange your workstation in the following order: pounded chicken, egg, breadcrumb mixture, then the baking sheet. Working one at a time, dip each piece of chicken into the egg, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides.
- Place on the prepared rack. Lightly coat the tops of the chicken with nonstick spray. Bake until the chicken reaches an internal temperature of 160°F (use an instant-read thermometer to check for doneness) and the crumbs are brown, about 15 minutes. (Per the FDA, chicken is cooked through at 165°F, but its temperature will continue to rise after it is removed from the oven.) Sprinkle with chopped fresh parsley or chives, if desired, and enjoy immediately.
Notes
- TO STORE: Refrigerate baked chicken cutlets in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. The microwave also works, but it’s less ideal, as the coating won’t be as crispy.
- TO FREEZE: Set the cutlets on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. Because they’re thin, you can reheat them directly from frozen; just add a few extra minutes to the reheating time.
Nutrition
Serving: 1cutletCalories: 216kcalCarbohydrates: 14gProtein: 24gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 107mgPotassium: 402mgFiber: 1gSugar: 1gVitamin A: 449IUVitamin C: 1mgCalcium: 103mgIron: 2mg
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Wow, that was easy! This is perfect for busy weeknights. The seasoning is spot on! It’s not overpowering, but it adds just the right amount of flavor to the chicken cutlets.
Yay! Thanks Gianna!
I’m usually a fried chicken purist, but these baked cutlets have seriously impressed me. The crispy breadcrumb crust gives you that satisfying crunch without all the added fat. Win-win!
Glad you enjoyed them, Kristine!
Finally, a recipe that even my finicky kids will eat! The chicken is so tender and flavorful, they gobbled it up without a single complaint. Plus, it’s a great way to sneak in some extra protein.
Love to hear that, thank you Tessa!