Description
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
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boneless, skinless chicken breasts, sliced into cutlets
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1 cup all-purpose flour
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2 large eggs
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1 tablespoon water or milk
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1 ½ cups breadcrumbs (plain, Italian-style, or panko)
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon salt
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½ teaspoon black pepper
- 2–3 tablespoons olive oil or cooking spray
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Pound chicken cutlets to even thickness for uniform cooking.
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Prepare three shallow bowls:
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Bowl 1: flour
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Bowl 2: beaten eggs mixed with water or milk
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Bowl 3: breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper
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Dredge each cutlet in flour, shaking off excess.
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Dip into egg mixture, letting excess drip off.
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Coat thoroughly in breadcrumb mixture, pressing gently to adhere.
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Place on prepared baking sheet.
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Lightly drizzle or spray tops with olive oil to promote crisping.
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Bake for 18–22 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
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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.
