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My kids can’t get enough of these Crispy Baked Chicken Cutlets- baked in the oven and turn out perfectly every time. They are so crispy on the outside and juicy on the inside. Easy to make and a perfect dish that the whole family can enjoy
You may also love my chicken cutlet sandwich or my baked parmesan-crusted chicken.
These oven-baked chicken cutlets are so tender and juicy on the inside and super crispy and crunchy at the same time. Made with a delicious garlic parmesan coating and tastes just like fried chicken. My kids love this dish because it’s their favorite thing to order at restaurants and they get to now enjoy it at home. Winner winner!
An easy weeknight meal that’s ready in just about 30 minutes. Serve it with garlic-roasted vegetables or crispy parmesan roasted potatoes over salads like this Italian Chopped Salad or pasta like this lemon ricotta pasta.
Ingredients for Baked Chicken cutlets
Below is a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- Chicken Breasts: You will need about four chicken breasts. I always opt for boneless and skinless because it’s just so much easier!
- Olive Oil: or any other oil of your choice
- Egg: The egg helps to hold all of that breading on the chicken cutlets. A quick dip in the egg mixture ensures that you get the maximum breading without being too thick.
- Milk: I like to add a bit of milk to the eggs. It helps the breadcrumbs stick better to the chicken.
- Panko Breadcrumbs: Use your favorite kind.
- Fresh Grated Parmesan Cheese: Adds so much flavor to these cutlets. You can shred or own and use pre-grated.
- Seasonings I used: Garlic Powder, Smoked Paprika, Italian Seasoning, and Sea Salt and Pepper.
- Cooking Spray: I like to use avocado cooking oil spray to keep things light and healthy. However, any neutral oil spray will work here, such as an olive oil spray.
- Fresh Chopped Parsley: I didn’t show this as a main ingredient because it is optional and not really needed.
How to make baked chicken cutlets
Follow these simple steps on how to make baked crispy chicken breasts. They are easy to make and can be ready in no time. If you can marinate the chicken ahead of time then great, if in a hurry and don’t have much time on your hands don’t fret.
Preheat Oven: Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. This will help prevent the baked chicken from sticking to the pan.
Prepare the chicken: To prepare the cutlets, pound each chicken breast to an even 1/4 inch thickness. Next, rub the chicken with Italian seasoning, salt, pepper, and olive oil. We want the chicken to really absorb the flavors of the seasonings.
Marinate: If time allows, marinate it for one hour to overnight. This will give you the most tender and moist chicken! The longer you allow the chicken to marinate, the better it will taste!
Coat chicken: In a large bowl, whisk together the egg, milk, a pinch of salt and pepper. In a shallow dish, combine the panko, garlic powder, with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat.
Bake and Garnish: Place the chicken onto the prepared baking sheet and spray with cooking oil spray. bake the chicken cutlets in the preheated oven for 15 minutes, then flip them and bake for 5-8 minutes more, or until golden and cooked through. Sprinkle with fresh chopped parsley, and serve immediately with your favorite healthy side dishes!
Frequently asked questions
Use a food thermometer to check for doneness. It is my go-to. Once it reaches an internal temperature of 165F then it is ready. But to give you an idea of how long it takes when you bake at 350-400F. At 400F thinly sliced boneless chicken breasts should take no longer than 15-20 minutes. When baking at 350F, it may need 25-30 minutes depending on how thin the chicken is sliced.
If you are trying to keep your chicken warm and crispy just for a few hours until ready to serve, simply place then on a cooling rack without parchment paper and keep it in the bottom of the warm oven. For actually fried chicken, drain as much oil as you can from the chicken before you place it on the rack to cool off or keep warm in the oven.
Allow crispy chicken to cool off completely on a cooling rack before placing it in an airtight container and storing it in the fridge for 3-5 days. If the chicken is fried and oil, try to drain as much oil from it as you can before cooling it off and storing it in the fridge.
Sure. If you use seasoned breadcrumbs, then use half of the amount of the seasonings I used, or skip them altogether. But adding a touch of paprika and garlic powder will be a bonus.
Yes. If you want to use chicken thighs instead of chicken breasts you can. Just know that the nutritional value will change. Also, they will need less time to cook because they are more thin.
What to serve it with
Serve them alongside some roasted veggies to keep it as light as possible. They will taste great with some roasted potatoes, some salad, or creamy or tomato-based pasta.
Some side options to consider:
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Crispy Baked Chicken Cutlets
Ingredients
- 1.5 pounds Chicken Breasts , skinless, boneless, (about 4)
- 1 teaspoon Italian Seasoning
- 1 tablespoon Olive Oil, or avocado oil
- 1 Large Egg
- 2 tablespoons Milk, any milk
- ¾ Cup Panko bread crumbs , or italian style panko
- ¼ Cup Fresh Grated Parmesan Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- Sea salt and pepper, to taste
- Avocado cooking oil spray
- 1 tablespoon Fresh Chopped Parsley, to garnish
Instructions
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- To prepare the cutlets, pound each of the 1.5 pounds Chicken Breasts to an even 1/4 inch thickness.
- Next, rub the chicken with 1 teaspoon Italian Seasoning, Sea salt and pepper, and 1 tablespoon Olive Oil. If time allows, marinate it for 1-2 hours. This will give you the most tender and moist chicken. (if time permits, prepare it ahead and marinate it overnight, but it is not necessary)
- In a large bowl, whisk together the 1 Large Egg, 2 tablespoons Milk, a pinch of salt, and pepper.
- In a shallow dish, combine the 1 teaspoon Garlic Powder, and ¾ Cup Panko bread crumbs with ¼ Cup Fresh Grated Parmesan Cheese and 1 teaspoon Smoked Paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat
- Place the chicken onto the prepared baking sheet and spray with Avocado cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8 minutes more or until golden and cooked through.
- Sprinkle with 1 tablespoon Fresh Chopped Parsley, and serve immediately.
Video
Notes
- Depending on how thin you slice each chicken breast will determine how many strips per serving.
- Each serving will be one full chicken breast. Which should be sliced into 2-3 pieces.
- You can use seasoned panko breadcrumbs and skip the Italian seasoning
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would the chicken be crispier if I added corn starch?
Yes. That always helps if you don’t mind the added calories. Why not. Let me know.
I’m a bit confused as to how long the chicken should be marinated. Is there a preferred length of time – 1 hour to overnight is a big stretch. Also, should you then let the chicken reach took temperature before cooking it?
Thanks for the help.
Hi. It only really needs an hour to marinate and you do not have to let it come to room temperature.
Very good, but I have leftovers. How do you suggest I heat it?
Hi. The easiest way is to use a microwave. But you can add them back into a preheated oven at 325F for like 3-5 mins
This recipe came out great! will definitely make this again! Thanks for sharing!
Thanks for the feedback!!
Looks so yummy
So good! Pleasantly surprised how much flavor and the crispness was perfect!
Absolutely delicious!
Most times I follow a recipe and it doesn’t turn out quite like the recipe, even tho I followed the instructions.
This recipe turned out super. A little crispy not hard on the outside, tender on the inside.
So glad this turned out great and you liked it.
Why can I not print this receipe?
did you click the print button at the bottom of the recipe card?
OUTSTANDING!
We used to fry our chicken cutlets, but not anymore.
My husband and I just shared a small piece that was left over from the batch we cooked about 3 or 4 nights ago and were reminded just how delicious it was freshly cooked. Now we actually look forward to the next time we have cutlets. SO much better, tastier and healthier than the way we made them before. Thank you for publishing this amazing recipe.
Janette
Thanks for the feedback hun
Just found this recipe and it was delicious. The only thing I will do differently next time is cook it for less time. I guess it depends on how thin the cutlets are. I cut about 8 minutes off the cooking time and the temp was still 185, too high, so next time I’ll check sooner to make sure it’s 165. Everything else was great, I marinated it all day and the flavor was intense. Crust stayed on perfectly and was nice and crisp. Best breaded chicken cutlets I’ve ever made and no mess! Thank you so much! Wish I could post a picture to show you.
Rena, thank you for sharing this delectable dish! I enjoy cooking chicken in a variety of ways. I’ve recently quit eating it fried and am eager to learn additional ways to serve the meal baked so that I can get the protein without adding unnecessary calories. This is where baked chicken cutlets came in, and I’m delighted to share that the dish was ideal for satisfying my craving. You get crispy, crunchy, and juicy chicken in a flash. Thank you for sharing.
Nice . Thank you
Delicious! Family loved it!!!
I can’t eat dairy product so what could I use instead of Parmesan cheese ?
They have dairy-free cheese but you can omit it