These baked chicken cutlets deliver all the satisfying crunch of traditional fried cutlets without the mess or extra calories from deep frying. The oven does the work, giving you evenly cooked, tender chicken with a beautifully crisp crust.
They’re also quick to prepare and easy to customize. You can adjust the seasoning, swap breadcrumbs, or pair them with your favorite sides for a complete meal. Whether served on their own, over salad, or tucked into a sandwich, they’re always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts, sliced into cutlets 1 cup all-purpose flour 2 large eggs 1 tablespoon water or milk 1 ½ cups breadcrumbs (plain or Italian-style) ½ cup grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon paprika ½ teaspoon salt ½ teaspoon black pepper 2–3 tablespoons olive oil or cooking spray
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
If needed, pound the chicken cutlets to an even thickness for uniform cooking.
Set up three shallow bowls: one with flour, one with beaten eggs mixed with water or milk, and one with breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dredge each chicken cutlet in flour, shaking off excess.
Dip into the egg mixture, allowing excess to drip off.
Coat thoroughly in the breadcrumb mixture, pressing gently so the coating adheres.
Place the breaded cutlets on the prepared baking sheet.
Lightly drizzle or spray the tops with olive oil to help them crisp in the oven.
Bake for 18–22 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for a few minutes before serving.
Use panko breadcrumbs for extra crunch. Add dried herbs like oregano or thyme to the breadcrumb mixture. Substitute chicken breasts with chicken thighs for a juicier option. Top with marinara sauce and mozzarella during the last few minutes of baking for a chicken Parmesan-style dish. Use whole wheat breadcrumbs for a slightly healthier twist.
Storage/Reheating
Store leftover baked chicken cutlets in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a 350°F (175°C) oven for 10–15 minutes to restore crispiness. You can also reheat in an air fryer for a few minutes. Microwaving is possible but may soften the coating.
For longer storage, freeze cooked cutlets in a single layer before transferring to a freezer-safe container. Freeze for up to 2 months and reheat directly from frozen in the oven.
FAQs
How do I keep the chicken cutlets crispy?
Lightly coating them with oil and baking at a high temperature helps create a crisp crust. Reheating in the oven also preserves crispiness.
Can I make these ahead of time?
Yes, you can bread the chicken a few hours in advance and refrigerate until ready to bake.
What’s the best way to ensure even cooking?
Pounding the chicken to an even thickness helps it cook evenly and prevents dry spots.
Can I make this recipe gluten-free?
Yes, substitute the flour and breadcrumbs with gluten-free alternatives.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Can I use chicken tenders instead of cutlets?
Yes, adjust the cooking time slightly since tenders may cook faster.
Why is my coating falling off?
Make sure to pat the chicken dry before dredging and press the breadcrumbs firmly onto the surface.
Can I use an air fryer instead of the oven?
Yes, cook at 375°F (190°C) for about 12–15 minutes, flipping halfway through.
What sides go well with baked chicken cutlets?
They pair well with roasted vegetables, mashed potatoes, pasta, or a fresh green salad.
Can I freeze them before baking?
Yes, you can freeze breaded, uncooked cutlets on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Conclusion
Baked chicken cutlets are a delicious, lighter alternative to traditional fried versions, offering the same satisfying crunch with less effort and oil. Easy to prepare and endlessly versatile, this recipe is perfect for busy weeknights or meal prep. Once you try these crispy, golden cutlets, they’ll quickly become a staple in your kitchen.
These Baked Chicken Cutlets are crispy on the outside, juicy on the inside, and made healthier by skipping the frying. Coated in seasoned breadcrumbs and baked to golden perfection, this easy oven-baked chicken cutlet recipe is perfect for weeknight dinners, meal prep, sandwiches, or salads.
Ingredients
boneless, skinless chicken breasts, sliced into cutlets
1 cup all-purpose flour
2 large eggs
1 tablespoon water or milk
1 ½ cups breadcrumbs (plain, Italian-style, or panko)
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2–3 tablespoons olive oil or cooking spray
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Pound chicken cutlets to even thickness for uniform cooking.
Prepare three shallow bowls:
Bowl 1: flour
Bowl 2: beaten eggs mixed with water or milk
Bowl 3: breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper
Dredge each cutlet in flour, shaking off excess.
Dip into egg mixture, letting excess drip off.
Coat thoroughly in breadcrumb mixture, pressing gently to adhere.
Place on prepared baking sheet.
Lightly drizzle or spray tops with olive oil to promote crisping.
Bake for 18–22 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving.
Notes
Panko breadcrumbs create extra crunch.Pat chicken dry before dredging to help coating stick better.For a crispier finish, broil for the last 1–2 minutes (watch carefully).Reheat in the oven or air fryer to maintain crisp texture.
