This recipe offers a healthier alternative to traditional fried cutlets while still achieving a beautifully crisp exterior. Baking allows the chicken to cook evenly, keeping it juicy on the inside and golden on the outside.
It’s also incredibly versatile. You can serve these cutlets as a main dish, slice them over salads, tuck them into sandwiches, or pair them with roasted vegetables and grains. The simple seasoning makes them family-friendly and easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts, sliced thin or pounded into cutlets salt black pepper garlic powder paprika eggs breadcrumbs (plain or Italian-style) grated Parmesan cheese olive oil spray or a light drizzle of olive oil
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
If needed, pound the chicken breasts to an even thickness to ensure uniform cooking.
Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.
In one bowl, beat the eggs. In another bowl, combine breadcrumbs and grated Parmesan cheese.
Dip each chicken cutlet into the beaten eggs, then coat thoroughly in the breadcrumb mixture, pressing gently so it adheres well.
Place the breaded cutlets in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil to help them crisp.
Bake for 18–22 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for a few minutes before serving.
For extra crunch, use panko breadcrumbs instead of traditional breadcrumbs. You can also add dried herbs like oregano, thyme, or Italian seasoning to the breadcrumb mixture.
If you prefer a spicy version, add a pinch of cayenne pepper or chili flakes to the seasoning. For a lemony twist, serve with fresh lemon wedges or add lemon zest to the breadcrumbs.
These cutlets can also be topped with marinara sauce and mozzarella to transform them into a quick baked chicken Parmesan-style dish.
Storage/Reheating
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 350°F (175°C) for about 8–10 minutes until warmed through and crisp again. You can also reheat in an air fryer for a few minutes. Microwaving is possible, but the coating may lose its crisp texture.
For freezing, allow the cooked cutlets to cool completely. Store in a freezer-safe container for up to 2 months. Reheat directly from frozen in the oven until hot and crispy.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used, though they may require slight adjustments to cooking time.
How do I keep the cutlets crispy?
Lightly spraying with oil and baking on a wire rack placed over the baking sheet can help improve crispiness.
Do I need to flip the chicken while baking?
Flipping halfway through helps ensure even browning on both sides.
Can I make these gluten-free?
Yes, use gluten-free breadcrumbs and confirm your other ingredients are gluten-free.
What can I serve with baked chicken cutlets?
They pair well with mashed potatoes, roasted vegetables, pasta, rice, or a fresh green salad.
How thin should the cutlets be?
Aim for about 1/4 to 1/2 inch thick for even cooking and a good crisp-to-juicy ratio.
Can I prepare them ahead of time?
Yes, you can bread the cutlets and refrigerate them for a few hours before baking.
Why is my coating falling off?
Make sure to press the breadcrumbs firmly onto the chicken and avoid moving them too much during baking.
Can I add cheese directly into the coating?
Yes, grated Parmesan or even a small amount of shredded cheese can be mixed into the breadcrumb mixture.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Conclusion
Baked Chicken Cutlets are a dependable, crispy, and versatile recipe that fits seamlessly into any meal plan. With simple ingredients and straightforward preparation, they deliver delicious flavor and satisfying texture without the need for frying. Whether served on their own or incorporated into other dishes, these cutlets are sure to become a regular favorite in your kitchen.
These Baked Chicken Cutlets are crispy, golden, and juicy—offering all the crunch of fried chicken without the extra oil. Coated in seasoned breadcrumbs and baked to perfection, this easy baked chicken cutlet recipe is perfect for weeknight dinners, meal prep, sandwiches, salads, or pasta dishes.
Author:Catherine
Prep Time:15 minutes
Cook Time:18–22 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
4 boneless skinless chicken breasts, sliced thin or pounded into cutlets
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 large eggs
1 cup breadcrumbs (plain or Italian-style)
½ cup grated Parmesan cheese
Olive oil spray or light drizzle of olive oil
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Pound chicken to an even thickness (about ¼–½ inch) for uniform cooking.
Season both sides with salt, black pepper, garlic powder, and paprika.
In one bowl, beat the eggs. In another bowl, mix breadcrumbs and grated Parmesan cheese.
Dip each cutlet into the eggs, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Arrange cutlets in a single layer on the baking sheet. Lightly spray or drizzle with olive oil.
Bake for 18–22 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving.
Notes
For extra crunch, use panko breadcrumbs.Baking on a wire rack placed over the sheet pan improves crispiness.Add dried oregano or Italian seasoning for extra flavor.To make gluten-free, substitute gluten-free breadcrumbs.Freeze cooked cutlets for up to 2 months and reheat in the oven until crispy.
