Easy Oven Baked Chicken Cutlets

These Breaded & Baked Chicken Cutlets, which are quick, crispy, and high in protein, are going to be your favorite nightly cooking trick. In only 40 minutes, you'll have a tray of crisp, golden-brown, nutritious chicken cutlets to serve with your favorite sides or as tasty additions to salads, pasta, or sandwiches.

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 For Chicken Cutlets In The Oven

• So damned easy. To make the greatest oven-baked chicken cutlets around, all you need are ten ingredients (most of which are pantry mainstays) and twenty minutes of active kitchen time.
• They are nutritious since they are baked, yet they are crispy like they are fried. The key to achieving fried cutlet flavor with significantly less fat and oil is to bread chicken cutlets using a typical 3-part breading method and finish with light and crisp Japanese panko. It's the most effective method!
• As versatile as possible. You can chop these panko baked chicken cutlets to add to your dinner salads, serve them on top of your favorite creamy Alfredo pasta, make chicken Milanese sandwiches, or enjoy them on their own with creamy mashed potatoes and steaming vegetables. You won't grow bored because they taste great in dozens of different meals.

Ingredients & Substitutions

This Easy Oven Baked Chicken Cutlets recipe only requires simple ingredients. The full proportions are listed on the printable recipe card below.

• Thin Chicken Breast Cutlets - I prefer thin cutlets because they allow my breaded chicken cutlets dish to cook more quickly. If you can't find them (or don't want to spend the extra money on butchery), you can certainly create your own with standard boneless skinless whole chicken breasts. Simply split them in half horizontally (like you would for a hamburger bun) and pound them out thinly.
• Seasoned Panko Breadcrumbs - Panko breadcrumbs are light and airy, having a large surface area to crisp up. If you choose seasoned, the flavor is already present. If you want plain, add a teaspoon of Italian seasoning and an additional ¼ teaspoon of salt.In a pinch, you can use plain seasoned breadcrumbs, but keep in mind that your oven breaded chicken cutlets will be less crispy.
• Parmesan Cheese - Grate your own cheese for the greatest consistency. The pre-grated variety is covered in starch, so it doesn't melt as easily.
• Flour is used to dredge the chicken and assist the egg mixture attach to it. Use a light hand and shake off any excess—you only want a thin coat.
• Eggs - Eggs are the key to making your breadcrumbs stick. If you're allergic to eggs, you can substitute liquid vegan eggs (such as JUST Eggs), egg-free mayonnaise, or plain non-Greek yogurt instead.
• Garlic Powder - For a nice cooked garlic flavor without the bother. If you just have dried garlic flakes, crush them using a mortar and pestle or a clean coffee/spice grinder.
• Dried Parsley - Fresh, lemony herbiness straight from the pantry. Feel free to experiment with different dry herbs and spices according on your mood! Italian seasoning, herbs de Provence, or even za'atar would make wonderful substitutions.
• Salt and black pepper - Season to taste. Kosher salt is the easiest to season since the large flakes make it difficult to over-salt. For optimal flavor, use freshly cracked black pepper.
• Olive Oil Spray - This is my secret weapon for making flawlessly crispy baked chicken cutlets. A spritz on the panko mixture achieves the desired golden exterior. 😉

Equipment 

• Meat Tenderizer
• Measuring Spoons and Cups
• Three shallow bowls
• Parchment paper
• Baking sheet with a rim (ideally with a rack insert)

How To Make Chicken Cutlets In The Oven

1. Get ready. Preheat the oven to 400 degrees.
2. First, get the chicken breasts ready. On a plastic cutting board, arrange your tiny chicken breasts (or standard chicken breasts that you have sliced in half). Using a meat mallet or tenderizer, pound the chicken cutlets until they are uniformly ¼ inch thick. Or make use of anything hefty in your kitchen!
3. Set up your typical breading station in step two. Whisk the eggs after adding them to a shallow basin or dish. Add the flour to a different shallow basin or plate. Add the breadcrumbs, Parmesan cheese, dried parsley, garlic powder, salt, and black pepper to the last shallow basin or dish. Mix well.
4. Put the Panko chicken cutlets together in step three. Dip each piece of chicken into the flour, followed by the egg wash and finally the breadcrumb mixture, working one at a time. At every stage, ensure that the chicken is well coated.

5. Bake the chicken cutlets in step four. Arrange the chicken in a single layer on a baking sheet covered with parchment paper, then mist the top with olive oil spray. Preheat the oven and add. After 10 minutes of baking, turn, and continue baking for an additional 8 minutes. After that, broil on high for two to three minutes, or until crispy and golden brown. Keep a tight eye on it to avoid burning!
6. Step 5: Present and savor! Feel free to use the baked chicken breast cutlets in any of the following serving ideas, but for an added burst of color, I prefer to garnish them with fresh parsley and lemon wedges.

Optional Variations & Dietary Adaptations

You don't have to, even if I believe these to be the tastiest chicken cutlets available. People frequently ask me about the following adaptations:

• Want the taste of breaded baked chicken cutlets without the carbohydrates? Try Keto Chicken Cutlets. As your keto panko after replacing your dredging with fine almond flour.
• Gluten-Free Chicken Cutlets: Use your preferred gluten-free panko and flour (rice flour crisps the best!).
• Oven-Baked Turkey Cutlets: You can use thinly sliced turkey breast or turkey tenderloin in this recipe for baked chicken cutlets.

Expert Tips

• Release any repressed aggression. The ideal method is to pound the chicken cutlets until they are soft and have a uniform thickness for even cooking. No mallet for meat? No issue! An empty wine bottle or the bottom of a large Pyrex measuring cup or baking dish can be used.
• First, food safety. Wood cutting boards can harbor nasty bacteria that can lead to food poisoning; instead, use plastic cutting boards for meat. If you have limited space, you can use extremely thin ones on top of your wooden board!
• Instead of breading your hands, bread the chicken cutlets. The secret is to use one hand for the wet components (yogurt or eggs) and one hand for the dry ones (flour and bread crumbs).
• Remember to brush the breading with olive oil before putting the chicken cutlets in the oven for the most beautiful results. This will help the outside achieve the desired golden color and crispy texture.
• Use the baking pan's wire rack insert for the crispiest results possible. Place the breaded Parmesan chicken cutlets on top of it while it cooks, using the parchment paper to make cleanup easier. The additional airflow will help the chicken get a good crisp on both sides without requiring you to flip it.
• For color, broil. In order to achieve the desired deep golden color, you must closely monitor the breaded chicken cutlets in the oven to ensure they do not burn.

Serving Suggestions

After creating a delicious batch of baked crispy chicken cutlets, you have a plethora of flavor options at your disposal. Here are some suggestions to get you going:

• The Traditional: To add a burst of freshness and instantly make everything more cheerful, serve your cutlets with parsley and fresh lemon zest or juice. For a platter that shouts, "Eat me!" pair it with your favorite carbohydrate, such as fluffy rice, or velvety mashed potatoes with truffle oil, and some colorful vegetables, like my raw carrot salad.
• Feeling a little upscale? Try the Milanese Magic and Chicken Parm. Make a delicious Chicken Parmesan or Chicken Milanese with your cutlets. Imagine that crisp chicken with arugula salad on top or covered in melted cheese. Without ever leaving your kitchen, it's like taking a little trip to Italy. Fantastic!
• Superstar Salad: Want to maintain a light and airy atmosphere? You might want to chop your cutlets and add them to a salad. These crunchy morsels provide the ideal crunch and protein boost to any dish, whether it's my creamy Burrata Caprese or a zesty Mediterranean chop.
• Wrap & Roll: Who doesn't enjoy a delicious sandwich or wrap? Add some lettuce, tomatoes, and slices of crispy chicken to those bad boys, and then top with your preferred sauce. A Buffalo chicken wrap with a tangy kick, by the way? Sure, please! Or create a McDonald's snack wrap imitation.
• Sultry affairs: Get your dip ready because these crunchy cutlets are essentially enormous chicken fingers. There is a sauce out there just waiting to be your cutlet's partner, regardless of your preference for traditional tomato sauce, nutty pesto, smoky barbecue, fiery buffalo, or tart balsamic glaze. Don't be afraid to mix and match to get the ideal combination! My Hot Honey Chicken Tenders have a delicious sauce that you could even steal.
• Brunch Babe: Not to be overlooked is brunch! For a Southern-inspired masterpiece, place a crispy chicken cutlet, a sunny-side-up or soft-boiled egg, and a drizzle of maple syrup or white country gravy on top of a fluffy waffle.
• Global Twist: Finally, but just as importantly, why not travel the world with your taste buds? Cutlets can be layered in a Mexican-style taco with avocado and fresh salsa, or they can be sliced and added to a Thai-inspired salad with mango and peanuts. The world is your culinary oyster once you have this recipe in your pocket!

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

These Breaded & Baked Chicken Cutlets, which are quick, crispy, and high in protein, are going to be your favorite nightly cooking trick. In only 40 minutes, you'll have a tray of crisp, golden-brown, nutritious chicken cutlets to serve with your favorite sides or as tasty additions to salads, pasta, or sandwiches.

4 from 1 vote

Print Recipe Pin Recipe

Course: dinner, Main Course, main dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 servings

Calories: 519kcal

Author: Imsen

Cook ModePrevent your screen from going dark

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INGREDIENTS

• ▢ 1 lb thin chicken breasts
• ▢ 1 cup seasoned Panko breadcrumbs
• ▢ ½ cup grated Parmesan cheese
• ▢ 1 cup flour
• ▢ 2 eggs
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried parsley
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ Olive oil spray

INSTRUCTIONS

• Preheat the oven to 400 degrees.
• Make the chicken breasts first. On a chopping board, arrange your thin chicken breasts (or standard chicken breasts that you have sliced in half). Using a meat mallet or tenderizer, pound the chicken cutlets until they are uniformly ¼ inch thick. Or make use of anything hefty in your kitchen!
• Next, get the components for the chicken dredge ready. Whisk the eggs in a small basin. Pour the flour into a second shallow bowl. Add the breadcrumbs, Parmesan cheese, dried parsley, garlic powder, salt, and black pepper to the last small bowl. Mix well.
• Before dipping each chicken cutlet into the breadcrumb mixture, dip it into the flour and then the eggs. At each stage, make sure the chicken is completely covered.
• Arrange the chicken on a baking sheet covered with parchment paper, then mist it with olive oil spray. After 10 minutes of baking, turn, and continue baking for an additional 8 minutes. After that, broil on high for two to three minutes, or until crispy and golden brown. Keep a tight eye on it to avoid burning!
• Serve and savor! I prefer to use fresh lemon juice and parsley as garnishes for the chicken cutlets.

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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