Easy Oven Baked Chicken Cutlets (CRISPY!)

Crispy Oven Baked Chicken Cutlets with a super juicy interior and a fantastic golden, crispy crust. They are cooked until crispy and just beginning to turn brown after being covered in a flavor-explosive blend of parmesan cheese, garlic powder, and spices. They have all the great flavors of fried chicken without the oil and mess of deep-frying!

Need more chicken cutlets in your life? Check out another fave of mine! my Oven Baked Juicy Panko Chicken, my Mayonnaise Parmesan Chicken, or my Blackstone Chicken (Easy Griddle Recipe).

Why You’ll Love This Recipe

• Healthy- Compared to the fried chicken cutlets you would find at most Italian restaurants, this recipe is far healthier.
• Versatile- I enjoy making a lot of these baked chicken cutlets to eat in sandwiches, on salads, or with a hearty side dish all week long.
• Less Mess- You may savor delectable chicken cutlets without having to deal with the cleanup because there is no frying oil.
• Really crispy outside- I start with a basic batter and then sprinkle with bread crumbs. By avoiding overcooking, it keeps the meat juicy and aids in the crumbs sticking.
• Modifiable- You can change the chicken's marinade seasoning, add Parmesan cheese to the bread crumb mixture, or use gluten-free bread crumbs.

Ingredients You'll Need

This basic recipe calls for only a few ingredients. Here are the major items you'll need:

• Chicken Cutlets - In essence, chicken cutlets are thinly sliced breasts of chicken. Simply use boneless, skinless chicken breasts and chop them in half lengthwise if you can't find pre-cut chicken cutlets. Another option is to use turkey cutlets, which are also quite tasty.
• Panko Breadcrumbs - Regular breadcrumbs, panko breadcrumbs, or even gluten-free breadcrumbs can be used. This can be made gluten-free by using gluten-free breadcrumbs.
• Grated Parmesan Cheese - gives the cutlets a savory, nutty flavor that improves their overall flavor. Because the breadcrumbs and grated Parmesan are similar in size, they will mix together easily. The breading will have more texture, but shredded works just as well.
• All-Purpose Flour - makes the batter sticky enough for the crumbs to stick to. This gives the chicken a crispy, light covering.
• Eggs - When cooked, eggs solidify into a gel, which keeps the crumbs in place. The chicken can be coated with entire eggs or egg whites. To guarantee optimum breading without being overly thick, quickly dip in the egg mixture.
• Garlic Powder - Add garlic powder to enhance the flavor. If you don't like garlic, you can either omit this or change the quantity. The addition of garlic to the chicken breast's coating creates a subtle garlic-parm flavor, which is, if I may say so, a fantastic combination.
• Fresh Chopped Parsley - Since it is optional and not actually necessary, I did not list this as a key ingredient.
• Cooking Spray - Use cooking spray on the breaded chicken to ensure the breading is crispy and golden brown. To keep things light and nutritious, I like to use avocado cooking oil spray. Any neutral oil spray, such olive oil spray, will work in this situation, though.
• Salt & Pepper.

How To Make Oven Baked Chicken Cutlets

1. Turn the oven on to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Each chicken breast should be pounded to an even ½-inch thickness after being butterflyed to make thinner cutlets. Cut each chicken breast in half to get two cutlets. Use black pepper and kosher salt to season each chicken cutlet.
3. Put the breading station in place. Add the breadcrumbs, salt, black pepper, dried parsley, garlic powder, and parmesan cheese to the first shallow bowl. Beat the eggs to make an egg wash in a separate bowl. Additionally, combine all-purpose flour and a bit of salt in the third bowl.
4. First, dredge the cutlets on both sides in the flour, brushing off any excess. Next, cover both sides of each piece of chicken by dipping it into the beaten eggs. Add the breadcrumbs after that. Place on a baking sheet that has been ready. Continue with the remaining chicken.

5. Spray with avocado cooking oil spray after placing on the baking pan. Bake at 400°F until the internal temperature reaches 165°F, about 15 to 20 minutes.
6. Take out of the oven. Serve as the main course in your preferred salads or alongside your preferred sides.

Additions & Variations

• Dairy-Free: Leave out the parmesan cheese if you're dairy-free.
• Guten-Free: Use gluten-free breadcrumbs rather than ordinary bread crumbs if you're gluten-free.
• Lemon Zest: To give the breadcrumb mixture a zesty, fresh taste that enlivens the cutlets, add lemon zest.
• Add cheese: To enhance the flavor of the bread crumb mixture, think about including shredded mozzarella or Parmesan cheese.
• Nutty: For a crispy, nutty twist, swap out ¼ cup of breadcrumbs for ¼ cup of finely chopped nuts (almonds, walnuts, pecans, or peanuts).
• Herbs: Use fresh thyme, cilantro, basil, rosemary, oregano in place of the parsley.
• Spicy Kick: To give the breadcrumb combination a spicy edge, add a sprinkle of cayenne pepper or red pepper flakes. Adapt the quantity to your preferred level of heat.

Tips & Tricks

• To ensure that they cook simultaneously, use chicken breasts of same size.
• Before breading the chicken, make sure to blot it dry with a paper towel to eliminate any remaining moisture.
• To guarantee consistent baking, tenderize and butterfly the chicken.
• The panko breadcrumb mixture should be gently pressed into the chicken cutlets to guarantee a nice coating that will remain crispy after baking.
• Even cooking can be achieved by arranging the meat in a single layer that does not overlap.
• Allowing the cooked chicken to rest for five minutes prior to serving is always a good idea. This will aid in retaining the fluids.
• To keep your cutlets from toughening and withering off, don't overbake them.
• Apply cooking spray or olive oil spray on both sides of the chicken cutlets before baking. Add a tablespoon of olive oil directly to the breading mixture for even additional crunch.
• I prefer to use salt and pepper to season every coating ingredient. Seasoning each layer will improve the flavor of your cutlets.
• You'll be glad that you did. You can keep leftover cutlets in the fridge for up to five days.

What To Serve Cutlets With

The recipe for chicken cutlets goes well with a lot of different things. Here are some recommendations I have:

• Salad- My husband and I like to serve it with a simple salad like Italian Grinder Salad, Salad Supreme Pasta Salad and potato salad recipe.
• Side dishes- Among my preferred accompaniments for this dish are Instant Pot Garlic Mashed Potatoes, Air Fryer Roasted Baby Potatoes and Cottage Cheese Mac and Cheese.
• Dipping sauce- Enjoy the cutlets on their own or with dipping sauces such a Homemade Ranch Dressing, Chipotle Cilantro Lime Ranch Dressing and homemade buffalo sauce.

Storage & reheating instructions

• Storing: Baked chicken cutlets can be kept in the fridge for up to five days in an airtight container or a zip-lock bag. Keep leftovers in the fridge for up to three days.
• Reheating: Reheat these in the oven at 376 degrees for 5 to 7 minutes, or until thoroughly cooked, for optimal results. Before serving, reheat in the oven or air fryer. Put them in an air fryer set to 375 degrees and cook for 3 to 4 minutes on each side, or until well heated. Avoid using the microwave if at all possible because it will cause the breading to get mushy.
• Freezing: The breadcrumbs crisp up astonishingly well when warmed from frozen, and they can be stored in an airtight freezer container for up to three months.

Frequently Asked Questions

If you tried this Oven Baked Juicy Panko Chicken or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

More Easy Chicken Recipes

• 10 Minute Copycat Taco Bell Chicken Quesadilla
• Mayonnaise Parmesan Chicken
• Blackstone Chicken (Easy Griddle Recipe)
• Crispy Honey Chicken
• Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
• Crockpot Garlic Parmesan Chicken and Potatoes
• Greek Yogurt Marinated Chicken
• The Best Crispy Chicken Parmesan
• 30-Minute Grilled Buffalo Chicken
• Oven Baked Juicy Panko Chicken

Recipe

Easy Oven Baked Chicken Cutlets (CRISPY!)

Crispy Oven Baked Chicken Cutlets with a super juicy interior and a fantastic golden, crispy crust. They are cooked until crispy and just beginning to turn brown after being covered in a flavor-explosive blend of parmesan cheese, garlic powder, and spices. They have all the great flavors of fried chicken without the oil and mess of deep-frying!

4 from 1 vote

Print Recipe Pin Recipe

Course: dinner, Main Course, main dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 519kcal

Author: Imsen

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INGREDIENTS

• ▢ 3 boneless skinless chicken breasts
• ▢ 1 cup all-purpose flour
• ▢ 2 large eggs
• ▢ 1 ½ cup breadcrumbs regular or panko
• ▢ ¼ cup grated Parmesan cheese
• ▢ 1 tablespoon dried parsley
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoons olive oil
• ▢ Chopped fresh parsley  for garnish (optional)

INSTRUCTIONS

• Turn the oven on to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Each chicken breast should be pounded to an even ½-inch thickness after being butterflyed to make thinner cutlets. Cut each chicken breast in half to get two cutlets. Use black pepper and kosher salt to season each chicken cutlet.
• Put the breading station in place. Add the breadcrumbs, salt, black pepper, dried parsley, garlic powder, and parmesan cheese to the first shallow bowl. Beat the eggs to make an egg wash in a separate bowl. Additionally, combine all-purpose flour and a bit of salt in the third bowl.
• First, dredge the cutlets on both sides in the flour, brushing off any excess. Next, cover both sides of each piece of chicken by dipping it into the beaten eggs. Add the breadcrumbs after that. Place on a baking sheet that has been ready. Continue with the remaining chicken.
• Spray with avocado cooking oil spray after placing on the baking pan. Bake at 400°F until the internal temperature reaches 165°F, about 15 to 20 minutes.
• Take out of the oven. Serve as the main course in your preferred salads or alongside your preferred sides.

NUTRITION

Calories: 519kcal | Carbohydrates: 49g | Protein: 48g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 220mg | Sodium: 1044mg | Potassium: 729mg | Fiber: 2g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 4mg

Keyword Baked Chicken Cutlets, Oven Baked Chicken Cutlets

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