Name: Crispy Oven-Baked Chicken Cutlets Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 1.5 pounds boneless; 1 tablespoon olive oil or avocado oil - This helps the seasonings stick to the chicken and adds moisture. Avocado oil has a higher smoke point; 1 teaspoon Italian seasoning - The herb blend adds depth to the chicken's flavor before breading. I prefer using a mix with oregano; Sea salt and black pepper to taste - I use about 1/2 teaspoon of each (but adjust according to your preference.); 1 large egg - Room temperature eggs work best as they whisk more easily and coat the chicken evenly.; 2 tablespoons milk; 3/4 cup panko breadcrumbs - Never use regular breadcrumbs here. Panko creates that signature crunch we're after. You can use Italian-style panko for extra flavor.; 1/4 cup fresh grated Parmesan cheese - Always grate your own cheese rather than using pre-grated. Fresh Parmesan melts better and has superior flavor and texture.; 1 teaspoon garlic powder - I prefer granulated garlic powder over garlic salt to control sodium levels.; 1 teaspoon smoked paprika - This adds a beautiful color and subtle smoky flavor that elevates the entire dish.; Avocado oil cooking spray - Essential for getting that golden (crispy exterior. You can substitute with olive oil spray if needed.); 1 tablespoon fresh chopped parsley for garnish - This adds a pop of color and fresh flavor to the finished dish.

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Crispy Oven-Baked Chicken Cutlets Recipe: The Perfect Weeknight Dinner

I have to tell you, when I first tried making oven-baked chicken cutlets, I was skeptical they’d be as good as fried. But after perfecting this recipe through countless dinners with my family,

I can confidently say these cutlets are just as crispy and flavorful as any restaurant version. The secret lies in the perfect panko coating and proper technique that creates that golden, crunchy exterior while keeping the chicken incredibly juicy inside.

I love how this recipe gives me all the satisfaction of fried chicken without the mess and extra calories. Trust me, once you try these crispy oven-baked cutlets, they’ll become your go-to weeknight dinner solution.

Crispy Oven-Baked Chicken Cutlets Recipe

Ingredients

Here’s everything you’ll need to create these perfectly crispy chicken cutlets:
1.5 pounds boneless, skinless chicken breasts – Choose chicken breasts that are similar in size for even cooking. I always buy organic when possible for the best flavor.
1 tablespoon olive oil or avocado oil – This helps the seasonings stick to the chicken and adds moisture. Avocado oil has a higher smoke point, making it ideal for baking.
1 teaspoon Italian seasoning – The herb blend adds depth to the chicken’s flavor before breading. I prefer using a mix with oregano, basil, and thyme.
Sea salt and black pepper to taste – I use about 1/2 teaspoon of each, but adjust according to your preference.
1 large egg – Room temperature eggs work best as they whisk more easily and coat the chicken evenly.
2 tablespoons milk (any type) – This helps thin the egg mixture slightly, making it easier to coat the chicken and helping the breadcrumbs adhere better.
3/4 cup panko breadcrumbs – Never use regular breadcrumbs here. Panko creates that signature crunch we’re after. You can use Italian-style panko for extra flavor.
1/4 cup fresh grated Parmesan cheese – Always grate your own cheese rather than using pre-grated. Fresh Parmesan melts better and has superior flavor and texture.
1 teaspoon garlic powder – I prefer granulated garlic powder over garlic salt to control sodium levels.
1 teaspoon smoked paprika – This adds a beautiful color and subtle smoky flavor that elevates the entire dish.
Avocado oil cooking spray – Essential for getting that golden, crispy exterior. You can substitute with olive oil spray if needed.
1 tablespoon fresh chopped parsley for garnish – This adds a pop of color and fresh flavor to the finished dish.

Note: This recipe serves 4 people generously, with each person getting one full chicken breast that’s been sliced into 2-3 cutlet pieces.

Variations

These chicken cutlets are incredibly versatile and can be adapted to suit various dietary needs and flavor preferences:

Dairy-Free Option: Replace the Parmesan cheese with nutritional yeast for a nutty, cheese-like flavor, or simply omit it entirely. Use your favorite non-dairy milk in place of regular milk.
Gluten-Free Version: Substitute gluten-free panko breadcrumbs or crushed gluten-free crackers for the regular panko. Make sure all seasonings are certified gluten-free.
Spicy Kick: Add 1/2 teaspoon cayenne pepper or red pepper flakes to the breadcrumb mixture for heat lovers.
Herb-Crusted: Mix in 2 tablespoons of fresh chopped herbs like rosemary, thyme, or sage into the breadcrumb coating for an elevated flavor profile.
Asian-Inspired: Replace Italian seasoning with garlic powder and ginger powder, and add 1 tablespoon of sesame seeds to the coating.
Lemon-Herb: Add 1 teaspoon of lemon zest to the breadcrumb mixture and serve with lemon wedges for a bright, citrusy twist.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 20-23 minutes
Total Time: 35-38 minutes

Equipment You Need

Meat mallet or rolling pin – Essential for pounding chicken to even 1/4-inch thickness for uniform cooking
Large rimmed baking sheet – Provides ample space for cutlets without overcrowding
Parchment paper – Prevents sticking and makes cleanup effortless
Two shallow dishes – One for egg mixture, one for breadcrumb coating
Large mixing bowl – For marinating the seasoned chicken
Plastic wrap – Covers chicken while pounding to prevent splashing
Cooking spray – Creates the golden, crispy exterior we’re after
Instant-read thermometer – Ensures chicken reaches safe internal temperature of 165°F

How to Make Crispy Oven-Baked Chicken Cutlets

Prepare Your Workspace

Start by preheating your oven to 400°F and lining a large rimmed baking sheet with parchment paper. This temperature is perfect for creating a crispy exterior while cooking the chicken through completely. Set up your breading station with two shallow dishes – one for the egg mixture and another for the seasoned breadcrumbs.

Pound and Season the Chicken

Place each chicken breast between plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tender results every time. Rub the flattened chicken with olive oil, Italian seasoning, salt, and pepper, making sure to coat both sides thoroughly.

Marinate for Maximum Flavor

If time allows, let the seasoned chicken marinate for at least 30 minutes, or up to overnight in the refrigerator. The longer marination time allows the seasonings to penetrate the meat, resulting in more flavorful cutlets. Even a quick 15-minute rest will improve the taste significantly.

Create the Coating Station

In one shallow dish, whisk together the egg and milk until well combined, adding a pinch of salt and pepper. In another dish, mix the panko breadcrumbs, grated Parmesan, garlic powder, and smoked paprika until evenly distributed. The combination of these ingredients creates the perfect crispy coating.

Bread the Chicken

Dip each seasoned chicken cutlet into the egg mixture, allowing excess to drip off. Then press the chicken firmly into the breadcrumb mixture, ensuring both sides are well coated. Press gently to help the coating adhere properly – this step is crucial for achieving maximum crispiness.

Bake to Perfection

Place the breaded cutlets on the prepared baking sheet, leaving space between each piece. Spray the tops generously with cooking oil spray – this is what creates that golden, crispy surface. Bake for 15 minutes, then carefully flip each cutlet and bake for an additional 5-8 minutes until golden brown and the internal temperature reaches 165°F.

Additional Tips for Making This Recipe Better

I always let my chicken come to room temperature for about 20 minutes before cooking, which helps it cook more evenly throughout
When pounding the chicken, I place it in a large zip-top bag instead of using plastic wrap to contain any splashing better
I’ve found that using a wire rack on top of the baking sheet elevates the cutlets slightly and allows air to circulate underneath for even crispier results
For extra flavor, I sometimes add a tablespoon of grated lemon zest to the breadcrumb mixture – it brightens the entire dish
I always make extra because these reheat beautifully in the oven at 350°F for just 5 minutes
My secret trick is to let the breaded cutlets rest for 10 minutes before baking, which helps the coating stick better during cooking

How to Serve Crispy Oven-Baked Chicken Cutlets

These versatile cutlets pair beautifully with countless sides and can be served in various ways. For a classic presentation, arrange the sliced cutlets on a platter with lemon wedges and fresh parsley garnish. They’re fantastic over a bed of mixed greens with cherry tomatoes and cucumber for a lighter meal.

For heartier appetites, serve alongside roasted vegetables like Brussels sprouts, carrots, or asparagus. Creamy mashed potatoes or garlic roasted potatoes make excellent companions. These cutlets also work wonderfully in sandwiches – try them on crusty bread with lettuce, tomato, and your favorite condiments.

For an Italian-inspired meal, serve over pasta with marinara sauce and a sprinkle of fresh basil. The cutlets can be sliced and added to Caesar salad or used as a protein in wraps and grain bowls. Don’t forget to drizzle with fresh lemon juice before serving for added brightness.

Nutritional Information

Here’s what you can expect nutritionally from one serving of these crispy baked chicken cutlets:

Calories: 327 per serving
Protein: 42 grams – an excellent source of lean protein
Carbohydrates: 10 grams – primarily from the panko coating
Fat: 12 grams – includes healthy fats from olive oil and minimal saturated fat

Make Ahead and Storage

Make Ahead: You can prepare these cutlets up to the breading stage and refrigerate for up to 24 hours before baking. This actually helps the coating adhere better and develop more flavor. Simply remove from the refrigerator 20 minutes before baking and proceed with the cooking instructions.

Storing Leftovers: Cooked cutlets will keep in the refrigerator for up to 4 days when stored in an airtight container. Layer them between parchment paper to prevent sticking together and maintain their texture.

Freezing Instructions: For longer storage, these cutlets freeze beautifully for up to 3 months. Freeze them individually on a baking sheet first, then transfer to freezer bags. This prevents them from sticking together and allows you to thaw only what you need.

Reheating Tips: To maintain crispiness, reheat in a 350°F oven for 8-10 minutes rather than using the microwave. For frozen cutlets, thaw overnight in the refrigerator before reheating, or add 5-7 additional minutes to the reheating time.

Why You’ll Love This Recipe

This crispy oven-baked chicken cutlet recipe delivers restaurant-quality results with home kitchen simplicity:

Healthier Alternative: You get all the satisfaction of fried chicken with significantly less oil and calories, making it perfect for families focused on healthier eating habits.
Foolproof Results: The step-by-step method ensures crispy, golden cutlets every single time, even for novice cooks who might be intimidated by traditional frying methods.
Family-Friendly: Kids and adults alike love the crispy texture and mild, flavorful coating, making this an ideal weeknight dinner that pleases everyone at the table.
Versatile Base: These cutlets work as a protein for countless meals – from sandwiches and salads to pasta dishes and grain bowls, giving you endless dinner possibilities.
Make-Ahead Friendly: The ability to prep ahead and freeze makes meal planning effortless, while the quick reheating process means you can have a delicious dinner ready in minutes on busy nights.

Ash Tyrrell