Description

Baked Chicken Cutlets are a crispy, golden, and healthier alternative to fried chicken, made with tender chicken breasts coated in seasoned breadcrumbs and baked to perfection. This easy oven-baked chicken cutlet recipe delivers delicious crunch and juicy flavor, perfect for quick weeknight dinners or versatile meal prep.

Ingredients

2 large chicken breasts, sliced into thin cutlets
1 cup breadcrumbs (or panko for extra crunch)
½ cup grated parmesan cheese
2 eggs, beaten
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 tablespoons olive oil or cooking spray

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Instructions

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with parmesan, garlic powder, onion powder, paprika, salt, and pepper.
Dredge each chicken cutlet in flour, shaking off excess.
Dip into the beaten eggs.
Coat thoroughly in the breadcrumb mixture, pressing lightly to adhere.
Place cutlets on the baking sheet in a single layer.
Lightly drizzle or spray olive oil over the top.
Bake for 20–25 minutes, flipping halfway through, until golden brown and cooked through (internal temp 75°C / 165°F).
Let rest for a few minutes before serving

Notes

Panko breadcrumbs create a crispier texture than regular breadcrumbs.Spraying oil evenly helps achieve a golden crust.Do not overcrowd the pan for best crispiness.Letting the cutlets rest keeps them juicy inside.