Go Back
Crispy Oven-Baked Chicken Cutlets Recipe
Ash Tyrrell

Crispy Oven-Baked Chicken Cutlets Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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 thoroughly. Set up your breading station with two shallow dishes - one for the egg mixture and another for the seasoned breadcrumbs.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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