Quick, crispy, and high in protein, these Breaded & Baked Chicken Cutlets are a reliable weeknight go-to. In about 40 minutes you’ll have a tray of tender, golden-brown cutlets that pair perfectly with simple sides or work as flavorful additions to salads, pastas, and sandwiches.
For another favorite cutlet variation, try Romano Crusted Chicken Cutlets.
Why You’ll Love This Recipe For Chicken Cutlets In The Oven
- Easy and fast. With just about 10 ingredients (mostly pantry staples) and roughly 20 minutes of active prep, these oven-baked chicken cutlets are simple to make.
- Crispy without frying. A classic three-step breading finished with light Japanese panko gives you the texture of fried cutlets with far less oil.
- Extremely versatile. Use these panko-baked cutlets for sandwiches, on creamy pasta, chopped into entrée salads, or served alongside steamed vegetables and mashed potatoes.
Ingredients & Substitutions
- Thin chicken breast cutlets – Thin cutlets cook quickly and evenly. If you have whole boneless, skinless breasts, slice horizontally and pound to about ¼ inch thick.
- Seasoned panko breadcrumbs – Panko crisps up better than regular breadcrumbs. If using plain panko, add about 1 tsp Italian seasoning and ¼ tsp salt. Regular breadcrumbs can be used but won’t be as light and crunchy.
- Parmesan cheese – Freshly grated parmesan melts and blends better than pre-grated varieties.
- Flour – For a light dredge so the egg adheres to the chicken. Shake off excess flour for a thin coating.
- Eggs – Help the breadcrumbs stick. If you need an egg-free alternative, use a vegan egg substitute, egg-free mayo, or plain yogurt.
- Garlic powder – Adds mellow garlic flavor without extra prep. If you only have dried garlic flakes, crush them first.
- Dried parsley – Bright herb flavor. Swap in other dried herbs like Italian seasoning or za’atar if you prefer.
- Salt & black pepper – Season to taste; kosher salt and freshly cracked pepper work well.
- Olive oil spray – A light spritz helps the panko develop a golden, crispy exterior when baked.
Equipment
- Measuring cups & spoons
- Meat tenderizer or heavy pan for pounding
- Three shallow bowls for the breading station
- Parchment paper
- Rimmed baking sheet (a rack insert is helpful)
How To Make Chicken Cutlets In The Oven
Prep. Preheat the oven to 400°F (200°C).
Step 1: Prepare the chicken. Place thin chicken breasts or halved breasts on a cutting board. Pound to an even ¼ inch thickness so they cook quickly and evenly.
Step 2: Set up the breading station. Whisk eggs in one shallow bowl, place flour in a second bowl, and combine panko, grated parmesan, garlic powder, dried parsley, salt, and pepper in a third bowl.
Step 3: Bread the cutlets. Working one at a time, dredge each cutlet in flour, dip in the egg wash, then coat with the breadcrumb mixture, pressing gently so the panko adheres.
Step 4: Bake. Arrange cutlets in a single layer on a parchment-lined baking sheet. Lightly spray the tops with olive oil. Bake 10 minutes, flip, bake another 8 minutes, then broil on high 2–3 minutes until golden and crispy—watch closely to avoid burning.
Step 5: Serve. Garnish with fresh parsley and lemon wedges if desired. These cutlets work well with many sides and recipes listed below.
Optional Variations & Dietary Adaptations
These cutlets adapt easily to different diets and tastes:
- Keto: Use almond flour for dredging and crushed pork rinds in place of panko.
- Gluten-free: Substitute a gluten-free flour (rice flour crisps nicely) and gluten-free panko.
- Turkey cutlets: Thinly sliced turkey breast or tenderloin works the same way.
Expert Tips
- Pound thoroughly. Pounding tenderizes and evens thickness for consistent cooking. A mallet, heavy pan, or sturdy jar will do the job.
- Food safety. Use a plastic cutting board for raw meat and keep surfaces clean.
- One-hand method. Use one hand for dry ingredients and the other for wet to keep the breading process tidy.
- Spray before baking. A light coating of oil spray helps the panko turn golden and crisp.
- Use a rack if you can. A wire rack on the sheet pan increases airflow so both sides crisp without frequent flipping.
- Broil for color. A brief broil adds deep golden color—watch carefully to prevent burning.
Serving Suggestions
These cutlets are a versatile dinner base. A few serving ideas:
- The Classic: Finish with lemon and parsley and serve with rice, pasta, or mashed potatoes and a simple vegetable side.
- Chicken Parm or Milanese: Top with sauce and cheese or a peppery arugula salad for an Italian-style meal.
- Salad topper: Chop and add to salads for crunchy protein.
- Wraps & sandwiches: Layer in wraps or sandwiches with lettuce, tomato, and your favorite sauce.
- Dips & sauces: Pair with tomato sauce, pesto, barbecue, buffalo, or a balsamic glaze for dipping or drizzling.
- Brunch twist: Serve on a waffle with maple syrup or gravy and a fried egg for a hearty brunch plate.
- Global flavors: Slice and use in Thai salads, tacos, or other international preparations.
FAQs
Baking time depends on oven temperature and cutlet thickness. With thin, pounded cutlets at 400°F, plan for about 8–10 minutes total per side or until the thickest part reaches 165°F. Using an oven thermometer helps ensure accurate temperature.
Cool to room temperature, then store in an airtight container in the fridge for 4–5 days. Freeze up to 3 months in a vacuum-sealed or well-sealed freezer bag to avoid freezer burn. Separate layers with parchment to reduce sogginess.
For best crispiness, reheat in a toaster oven, oven, or air fryer at about 250°F until heated through (10–12 minutes). Ensure internal temperature reaches 165°F.
Pounding isn’t mandatory but is strongly recommended. It tenderizes the meat and ensures even thickness so the cutlets cook quickly without drying out.
Related Recipes
More Chicken Recipes
- Shredded Crockpot Salsa Chicken
- Creamy Herb Chicken
- Bacon Ranch Chicken Salad
- Thai Peanut Noodle Chicken Salad
- Baked Chicken Thighs & Potatoes
- Cream Cheese Stuffed Chicken
- Baked Greek Marinated Chicken
- Easy Buffalo Chicken Thighs
- Greek Chicken Meatballs
More Easy Dinner Recipes
- Mexican Beef & Rice Skillet
- Burger Salad Bowls
- Air Fryer Salmon Bites
- Italian Grinder Chopped Salad
- Baja Shrimp Tacos
- Chicken Caprese Pasta
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Easy Oven Baked Chicken Cutlets
Description
Quick, crispy, and packed with protein – these Breaded & Baked Chicken Cutlets deliver tender, golden results in about 40 minutes and work well with a variety of sides and dishes.
Ingredients
- 1 lb thin chicken breasts
- 1 cup seasoned panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/2 cup flour
- 2 eggs
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray
Instructions
- Preheat oven to 400°F (200°C).
- Pound chicken to an even ¼ inch thickness.
- Whisk eggs in one bowl, place flour in a second bowl, and combine panko, parmesan, garlic powder, parsley, salt, and pepper in a third bowl.
- Dredge each cutlet in flour, dip in egg, then coat in the breadcrumb mixture.
- Place on a parchment-lined baking sheet, spray tops lightly with olive oil, bake 10 minutes, flip and bake 8 more minutes, then broil 2–3 minutes until golden and crisp. Watch closely while broiling.
- Garnish and serve immediately.