Baked Chicken Cutlets are basically lightly breaded chicken cutlets that are baked in the oven. They are coated in a flavor bomb mixture of parmesan cheese, garlic powder and spices, then baked until crispy and slightly golden.
These baked chicken cutlets are crispy and flavorful while retaining juicy and moist texture on the inside. They are much healthier than fried, much easier to make, and just as delicious – perfect for dinners on busy weeknights.
Crispy Baked Chicken Cutlets in the Oven
Baked chicken cutlet is a basic yet very delicious way to cook chicken cutlets.
Instead of deep frying, we are breading the chicken cutlets and then baking it in the oven until the outsides are crunchy.
It is basically a healthier and lighter take on chicken schnitzel or a quick and lighter chicken parmesan (without the sauce and less cheese). And yes, it’ll still be super crispy even though it’s baked in the oven.
Why you’ll love this recipe:
- Healthier than fried: All the crispy, golden crunch without the oil, mess, or guilt of deep frying.
- Crispy on the outside, juicy on the inside: These crispy baked chicken cutlets come out crunchy, perfectly golden every time, while staying tender and moist inside.
- Big on flavor: A garlic-parmesan breadcrumb coating means every bite is packed with flavor, not just crunch.
- Easy and mostly hands-off: Just 35 minutes start to finish, and most of that is passive oven time.
- Air fryer friendly: No air fryer needed, but if you have one, these baked breaded chicken cutlets cook up great there too.
- Great for busy weeknights: Simple ingredients and minimal cleanup make this an easy go-to, even on your busiest nights.
- Kid-approved: Both kids and adults love these – no fancy flavors, just classic, crave-able chicken cutlets in the oven.
A chicken cutlet is basically a thin, boneless, skinless chicken breast. This results in a piece of chicken that cooks faster because it is thinner, and has a larger surface area which is why it is ideal for breading and frying or, in this case, breading and baking in the oven.
Like my Garlic Rosemary Chicken and Creamy Mushroom Chicken recipes, I always recommend slicing a thick chicken breasts into chicken cutlets for optimal flavor and easier cooking process. And that is absolutely true for this baked chicken cutlet recipe as well.
I tested this baked chicken cutlet recipe with multiple methods before I felt completely satisfied with the final product. It came down to a few things that really sets this recipe apart:
- Bake chicken cutlets needs to be generously coated with oil so that it really crisp up when baking – we are spraying the baking sheet and the tops of the breaded cutlets with cooking oil.
- Baking it at a high heat of 425ºF – taking it to a high heat and cooking it for a brief period of time (just 24-25 minutes total) will heat up the oil and really crisp up the breading.
- Instead of using an egg wash to bind the breading to the chicken, we use butter for amazing flavors. Butter will not only seal the breading to the chicken, it has more flavor than egg wash. I was inspired to use butter because butter is a key for flavor in some of my favorite breaded meat recipes such as Garlic Parmesan Crusted Pork Chops.
Our baked chicken cutlets are some of the juiciest and flavorful chicken. It is truly one-of-the-kind and the BEST there is out there!
kitchen tools
Here’s what you’ll need to make this recipe come together smoothly:
- Half sheet pan: Bakes the chicken cutlets in a single layer so they crisp up evenly on all sides.
- Shallow bowls: Two are handy for your breading station – one for the butter mixture, one for the breadcrumb mixture.
- Meat mallet (or meat tenderizer): Used to pound the chicken cutlets to an even thickness for quicker, more even cooking.
- Parchment paper (optional): Lining the baking sheet makes cleanup a breeze.
- Meat thermometer: The most reliable way to check doneness – pull the chicken cutlets at 165℉ for juicy, perfectly cooked results every time.
Ingredients
To make this baked crispy chicken cutlets recipe, you will only need a short list of simple ingredients. Nothing fancy here. To simplify your life yet give you the most delicious chicken dish you can imagine:
- Chicken cutlets: Basically thinly sliced chicken breast. If you can’t find pre-cut chicken cutlets, simply use a boneless, skinless chicken breast and slice it in half lengthwise – this helps it cook more quickly and gives you more breaded, seasoned surface area for extra flavor. Using a meat mallet to pound the chicken can also help make it thinner.
- Salted butter: Melted salted butter is used as one of the ingredient to coat each chicken cutlet. It offers good flavor and helps keep the chicken cutlet moist and juicy.
- Breadcrumbs: I use plain breadcrumbs, but Italian-style breadcrumbs work too for an extra layer of flavor. You can also stir 1 teaspoon of Italian seasoning into plain breadcrumbs, or use panko breadcrumbs instead.
- Garlic powder: Adding garlic to the coating gives it a garlic-parm flavor that’s a magical combination. I avoid fresh minced garlic here because garlic powder sticks to the chicken better – fresh minced garlic tends to fall off.
- Parmesan cheese: Use the best quality parmesan cheese for the best flavor. Avoid non-refrigerated parmesan, which usually has fillers in it.
- Salt: Mixed into the breading mixture to season the chicken.
- Black pepper: Similar to salt, this will also be mixed into the breading.
- Cooking oil: Needed to really crisp up the chicken. Use any neutral oil or oil spray such as olive oil, avocado oil, canola oil.
How to make baked chicken cutlets
Let’s make these easy and delicious breaded chicken cutlets in the oven!
It’s a simple process that takes 35 minutes from start to finish. 25 minutes of that time is passive baking time, a.k.a. the oven (not you!) does the work!
Step 1: Preparing chicken cutlets
If using chicken breast, slice chicken breast into half lengthwise to get thin slices of chicken cutlets.
Place chicken slices on a cutting board then top with a saran wrap. Use a meat tenderizer or mallet to pound chicken flat to get a even thinner slice of chicken. After that, pat dry chicken cutlets using a paper towel.
Step 2: Bread the chicken
Prepare the these mixtures in two shallow bowls to make the breading:
- butter mixture – melt butter in a shallow dish
- breadcrumb mixture – combine plain breadcrumbs with parmesan cheese, garlic powder, salt and black pepper.
Dip chicken cutlets into butter mixture, or use a brush to brush butter on both sides of the chicken cutlets.
Next, dip chicken cutlets into breadcrumb mixture on both sides. Coat it twice if needed to really get bread crumbs all over the chicken cutlets.
Generously spray down a half baking sheet with cooking oil – this will help the bottoms crisp up nicely.
Place breaded chicken cutlets in a single layer onto the prepared baking sheet. Avoid overlapping or overcrowding. If needed, bake in two batches.
Using a cooking spray, spray the tops of the breaded chicken cutlets again – this will help crisp up the tops.
For easier cleanup, you can line baking sheet with parchment paper and then spray with cooking spray.
Step 3: Bake
Bake chicken cutlets in the oven for 12 minutes at 425℉, flipping chicken cutlets halfway through so the other sides brown as well.
Bake until the internal temperature of the chicken reaches 165℉ when measured using a meat thermometer.
An air fryer will work well for these baked chicken cutlets as well!
Remove breaded chicken cutlets from the oven when it is done and serve immediately.
These homemade baked chicken cutlet might just be the best baked chicken you will ever eat…and it is fairly simple and easy to put together…with minimum clean-up! Both kids and adults love them.
Say goodbye to greasy, oily chicken and hello to all the yummy flavors and textures with minimal grease (and cleanup!)
Variations and substitutions
This recipe is easy to switch up depending on what you’re craving or what you have on hand. Here are some of my favorite ways to change things up:
- Swap the protein: Turkey cutlets or thin pork cutlets work well in place of chicken – just follow the same method.
- Switch up the spices: Trade the garlic powder for paprika, onion powder, or a Cajun seasoning blend for a different flavor profile.
- Other cheeses: Pecorino romano or asiago cheese works great instead of parmesan!
- Try the air fryer: These cook up great in the air fryer too – arrange in a single layer and check for that same 165℉ internal temperature, since air fryers tend to cook a bit faster than the oven.
- Go gluten-free: Swap the breadcrumbs for a gluten-free breadcrumb blend or crushed gluten-free crackers.
- Skip the dairy: Leave out the parmesan cheese and use a dairy-free butter alternative in the coating.
Tips and Tricks
Here are a few notes to ensure success when baking breaded chicken cutlets in the oven:
- Pound to an even thickness: Use a meat mallet to pound the chicken cutlets to about 1/4 to 1/2 inch thick before breading – the thinner, the better! This helps them cook quickly and evenly, and get crispy all over.
- Pat dry chicken cutlets: Make sure to use a paper towel to pat dry and remove all the moisture on the chicken before breading it.
- Grease chicken cutlets generously: Generously spray the sheet pan with cooking oil and then spray the tops of the breaded chicken cutlets with more cooking oil. This is to help crisp up the chicken in the oven.
- Line with parchment paper: For easier cleanup, line baking sheet with parchment paper.
- Press down the breadcrumb mixture: Be sure to pat on the breadcrumb mixture on both sides of the chicken cutlets firmly to make it stick and form a thick layer so that our baked chicken cutlets will turn out crispy all over.
- Preheat the oven fully: Make sure your oven has fully come up to 425℉ before the chicken goes in, so the breading starts crisping right away instead of slowly heating up alongside the oven.
- Reduce cook time as needed: If your chicken cutlet is thinner or smaller, reduce baking time accordingly to avoid over baking it. Remove it from the oven as soon as it reaches 165℉. Use a meat thermometer to check for doneness.
- Avoid overcooking: Over-baking can make your chicken cutlets dry and tough. It’s always better to use a meat thermometer to check for doneness. The chicken is done when meat thermometer registers at 165°F.
- Let it rest before serving: Give the cutlets a couple minutes to rest after they come out of the oven – this helps the juices redistribute so every bite stays moist.
Serving Suggestions
Here are a few ways to serve and really take the flavors of your baked chicken cutlets up a notch or two!
- Topping ideas: Serve chicken cutlets topped with caesar salad, or with summer tomatoes tossed in olive oil and balsamic vinegar glaze.
- Lemon: I LOVE serving my baked chicken cutlets with lemon wedges, and squeezing some lemon juice on the breaded chicken cutlets.
- Dipping sauce: To bring the flavors up a notch, serve your baked chicken cutlets with your favorite dipping sauce such as bbq sauce, honey mustard etc.
- Salad: It makes an amazing healthy meal so my husband and I like to pair with a simple salad such as Kale and Brussels Sprouts Salad, Strawberry Bacon Spinach Salad and Carrot Raisin Salad.
- Sides: Some of my favorite sides to serve this with includes Creamy Parmesan Orzo, French Onion Mac and Cheese and Creamy Mashed Potatoes.
- Make it a sandwich or wrap: Place these breaded chicken cutlets in sandwich buns, bread or wraps, add lettuce and tomatoes, and make it into a yummy sandwich!
- Pasta: Serve well as a protein to your favorite pasta dishes such as Spaghetti Aglio e Olio, Pesto Pasta Salad and Creamy Pesto Gnocchi
Storage & Reheating
Storage baked chicken cutlets in air-tight container in the refrigerator for up to 5 days, or freezer for up to 2 months.
Baked chicken cutlets can be easily reheated in the
- oven/toaster oven at 350℉. Make sure to cover them in foil when reheating so that the inside stays moist. Check for doneness after 20 minutes. Continue to heat in 5 minutes interval until baked chicken cutlets are heated all the way through.
- air fryer for a few minutes at 375ºF.
Avoid reheating them in the microwave because they will loose their crispy texture,.
Frequently Asked Questions
– Make sure chicken is pat dry well before coating in butter and breadcrumb mixture. You want to remove as much moisture as you can!
– Generously grease the baking sheet and the tops of the breaded chicken cutlets. The more you grease it, the crispier it will be. P/S: that’s why it is so crispy when it is deep fried – it is submerged in hot oil! 😉
Depending on the thickness of the cutlets, you may need less or more bake time. Chicken cutlet is done when it reaches 165℉ when measured using a meat thermometer. The meat thermometer is a better guide than the cook time since thickness varies.
Yes, you can bread the chicken cutlets and refrigerate them a day ahead. Just take them out of the fridge about 30 minutes before you plan to bake them.
Yes, boneless, skinless chicken thighs work too, though they won’t slice into neat cutlets quite the same way as a breast will. Just pound them to an even thickness before breading.
This usually happens when the chicken wasn’t patted dry enough before coating, or the breadcrumb mixture wasn’t pressed on firmly. Pat the chicken very dry, then press the breadcrumbs on with your hands so they really stick.
Yes! Just use two baking sheets so the cutlets stay in a single layer without overcrowding, which is key for that crispy texture.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Chicken Recipes
Baked Chicken Cutlets
Equipment
- meat tenderizer
Ingredients
- 2 lbs chicken breast ~2-3 pieces
- 1/2 cup salted butter melted
- 3/4 cup plain breadcrumbs
- 2 tsp garlic powder
- ½ cup parmesan cheese grated
- 1 tsp salt
- ½ tsp black pepper
- cooking oil
Instructions
- Preheat oven to 425℉. Brush or spray cooking oil onto a a half sheet baking sheet to prevent sticking.
- Place melted butter in a shallow dish.
- In another shallow dish, mix breadcrumbs, garlic powder, parmesan cheese, salt and pepper.
- Slice chicken breasts into half lengthwise to get 4-6 pieces of chicken cutlets. Place chicken on a cutting board and a plastic wrap over it. Pound with a meat tenderizer to flatten chicken cutlets. Then pat dry chicken cutlets.
- Working with one chicken cutlet at a time, brush cutlet with melted butter on both sides. Then coat chicken cutlets with the breadcrumb mixture on both sides. Finally, place the cutlet on the prepared baking rack. Repeat for each cutlet.
- Spray the tops of the breaded chicken generously with cooking oil spray.
- Bake the chicken cutlets for 25 minutes. Flip the cutlets halfway through (~the 12-13 minute mark)
- Remove from oven when internal temperature of each cutlet reaches 165℉ when measured using a meat thermometer. Serve and enjoy!
Recipe Notes
- Omitted the use of oven baking rack
- Increased the amount of melted butter to better coat the chicken
- Added a small amount of breadcrumbs to the breading mixture since there is more butter to mixture
- Spraying cooking oil to the baking sheet and the tops of the chicken cutlets
- Bake at high temperature with a shorter bake time.
So crispy and juicy!
Thanks! I have to agree 🙂
thank you.
I hope you enjoyed the recipe, Mary!
Great recipe! Light & delicious.
Thank you Diane! So glad you enjoyed it.