Chicken cutlets are baked in the oven and are crispy on the outside, and juicy and moist on the inside. Coated in garlic parmesan breadcrumb mixture, they are very flavorful. Healthier and much easier to make than fried!
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!
Notes
*This recipe was retested and updated on 3/4/2026 with new and improved methods to make it even crispier and tastier! Here are the changes made from the previous version:
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.