Baked Chicken Cutlets (2024)

Crispy Baked Chicken Cutlets have a fabulous golden crust like fried chicken, but they’re cooked in the oven. No oil splatters! As if that’s not enough of a selling point, they’re also quick and easy, not to mention tender and juicy. Everything to love about a chicken recipe!

Why You’ll Love This Oven-Baked Chicken Cutlets Recipe

• The Official Chicken of Picky Eaters Everywhere™. Baked chicken cutlets rank right up there with Air Fryer Chicken Tenders and dinosaur-shaped chicken nuggets as a kid-friendly chicken recipe. Unlike dino nuggets, mom and dad will want to eat them too! Tender white meat, that crispy oven-baked coating—you can’t go wrong.
• Crispy in the Oven. As Chicken Katsu and Chicken Milanese attest, crispy chicken is definitely the best chicken! These baked breaded chicken cutlets don’t need any deep frying to get that perfect golden exterior, and they are a great option if you don’t have an air fryer to make Air Fryer Fried Chicken Breast.
• Fast and Easy. Two musts for a weeknight! This is an easy chicken recipe with very little active time and it cooks in just 15 minutes.Even with the pounding and dredging, dinner is on the table in 30 minutes.
• Your Goes-With-Everything Chicken Recipe. Like Baked Chicken Breast and Grilled Chicken Breast, oven-baked chicken cutlets are incredibly versatile. Serve them up with Sautéed Broccoli, slice them and use them for Chicken Broccoli Alfredo, or add protein to Spinach Strawberry Salad.

How to Make Baked Chicken Cutlets

The Ingredients

• Boneless, Skinless Chicken Breasts. The universal protein for kids and adults!
• Italian SeasonedBreadcrumbs. I like to use whole wheat, but if you can’t find them, it’s not a big deal.
• Panko Breadcrumbs. Double breadcrumbs? Double breadcrumbs! Panko adds big crunch, while the seasoned breadcrumbs create a crisp, flavorful coating base.
• Grated Parmesan Cheese. To add some saltiness and umami to the crust.
• Seasonings. Paprika, garlic powder, and black pepper add lots of flavor. Cayenne is optional, if you want a little kick.
• Egg. Beat this well so it evenly coats the chicken.
• Herbs. Add fresh parsley or chives for garnish, if you’d like.

The Directions

1. Prepare. Slice the chicken in half, then pound it to 1/2-inch thick.

2. Make the Coatings. Beat the egg in one shallow bowl and combine the breadcrumbs, cheese, and seasonings in another.

3. Start Dredging. Set the chicken next to the egg, breadcrumbs, and baking sheet. Coat the chicken in the egg.

4. Coat in Breadcrumbs. Press the cutlets gently into the crumbs, making sure they’re evenly coated.

5. Add to Rack. Arrange the cutlets on a wire rack set on a baking sheet; mist the tops with cooking spray.

6. Bake. Place the chicken in the oven and bake at 400 degrees F for about 15 minutes, or until the baked chicken cutlets reach 160 degrees F on an instant-read thermometer. Garnish with herbs and ENJOY!

Storage Tips

• To Store. Refrigerate oven-baked chicken cutlets in an airtight storage container for up to 3 days.
• To Reheat. Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. The microwave also works, but it’s less ideal, as the coating won’t be as crispy.
• To Freeze. Set the cutlets on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. Because they’re thin, you can reheat them directly from frozen; just add a few extra minutes to the reheating time.

What to Serve with Baked Chicken Cutlets

• Vegetables. Since your oven will be occupied, make Air Fryer Brussels Sprouts, Sauteed Spinach, or Sauteed Green Beans.
• Potatoes. For that classic meat-and-potatoes dinner, serve your baked breaded chicken cutlets alongside Crockpot Mashed Potatoes, Roasted Fingerling Potatoes, or Cheesy Scalloped Potatoes.
• Pasta. Serve crispy cutlets sliced over Garlic Pasta or Lemon Pasta.
• Rice. ThisLemon Rice is one of my stalwart sides to go with just about any protein, or try this creamy Instant Pot Risotto.

• Instant Read Thermometer. The surest way to know when chicken is done cooking—and make sure it doesn’t over-cook.
• Chef’s Knife. A good knife is key when slicing chicken breasts into cutlets.
• Meat Tenderizer. You can use a rolling pin for the job, but a meat tenderizer is even better, especially if you plan on making baked chicken cutlets on the regular.

Recipe Tips and Tricks

• Freeze the Chicken to Make Cutting a Breeze. Just pop it in the freezer for 10 to 15 minutes and slicing into cutlets will be a whole lot easier.
• Cover the Chicken Before Pounding. A layer of plastic wrap keeps bits of chicken (and bacteria) from pelting you and your workspace.
• Make Sure the Chicken Is Even in Thickness. If the ends are thinner, trim them off. Otherwise, the ends of the chicken will be dry and rubbery by the time the center finishes baking.
• Use Tongs for Dredging. The best way to prevent gunky hands! Chopsticks also work well, but only if you’re adept at using them. (Pro-Tip: These t-rex training chopsticks work for dredging too. You’re welcome.)
• Don’t Skip the Wire Rack. For crispy baked chicken cutlets, the rack is a must. It allows air to circulate all around the chicken so the bottoms are just as crisp as the tops.