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Crispy Oven Baked Chicken Cutlets that have an amazing golden, crispy crust and a crazy juicy center. This healthier fried chicken recipe can be made in under 30 minutes for an easy chicken dinner the whole family will love!
These crispy baked chicken cutlets are juicy on the inside, with a seasoned coating that adds great flavor and creates a scrumptious golden brown crust.
This chicken recipe is easy to make and is a healthier “fried chicken” that requires no deep frying in oil. Trust me! It is so incredibly delicious that most people actually have told me they cannot believe it is not fried!
What’s better than crispy breaded chicken that is loaded with flavor and goes with pretty much anything? Plus these crispy chicken cutlets store and reheat great too!
Easily top them with some tomato sauce and cheese for a Healthy Chicken Parmesan that even the kids will go crazy for!
WHY YOU’LL LOVE THESE OVEN-BAKED CHICKEN CUTLETS
- Easy chicken recipe – get perfectly crispy, juicy chicken in only a few quick steps for a perfect weeknight dinner.
- Not a lot of ingredients – Requires only a few simple ingredients.
- Delicious recipe – crispy chicken with much less oil than fried chicken but still all of the flavor!
- Versatile – easily made gluten-free.
- Great meal prep recipe – stores and reheats are great!
- Healthy – this recipe is a much healthier alternative to the fried chicken cutlets you would get at most Italian restaurants.
Short on time? Try these Air Fryer Chicken Cutlets that are just as delicious and can be ready in under 15 minutes or these chicken tenders that are also great for the kids!
Ingredients you will need
- Chicken breast – I used 5-6 ounce whole chicken breasts that were boneless and skinless that I sliced and pounded into chicken cutlets. You could also use thin-sliced chicken breasts that you can buy at most grocery stores.
- Breadcrumbs – You can use any breadcrumbs you like, regular or panko breadcrumbs, or even gluten-free breadcrumbs.
- Grated parmesan cheese – This is optional but adds an amazing layer of salty, crunchy flavor to the chicken. You can also sub with Vegan Parmesan Cheese.
- Eggs – these act as a binder to help the breading stick to the chicken. You will need 2 large eggs.
- Milk – you can use non-dairy or plain milk. Make sure it is unsweetened.
- Seasoning – I used chili powder, garlic powder, Italian seasoning, kosher salt, and pepper but you can use any blend you like on the chicken.
*Check out the recipe card located at the bottom of this post for the full recipe ingredients, instructions, and nutritional information.
How to make oven-baked chicken cutlets
- Prepare the chicken: slice each chicken breast in half lengthwise using a sharp knife so it yields two even pieces from each chicken breast. Place each chicken cutlet between a large sheet of plastic wrap and pound it out thin to ¼ inch thickness yielding 4 thin chicken cutlets. The best way to do this is to use a meat tenderizer If you have one, or a rolling pin like I used.
- Mix up the coating: in a medium size shallow bowl, crack the eggs, add the milk and some salt, and black pepper, and whisk well to combine. In a separate shallow bowl, combine the breadcrumbs with the parmesan cheese, seasoning, and salt and, pepper.
- Coat the chicken cutlets: Dip each of the chicken breast cutlets into the egg then the breading, pressing the breadcrumb mixture into each piece of chicken on both sides. Then place the coated chicken on the rimmed baking sheet that is lined with parchment paper or aluminum foil.
- Cook: bake the breaded chicken cutlets at 400 degrees F for 17-20 minutes until golden and cooked through. The chicken should reach an internal temperature of 165 degrees F when it is done. Per the recipe card below.
- Serve: Let the chicken rest for 5 minutes on a cutting board then serve it hot with your favorite sides.
Recipe Tips For Making this Chicken Cutlets Recipe
- Use evenly sized chicken breasts so they cook at the same time.
- Season the egg and breadcrumb mixture with salt and pepper. Pre-seasoned breadcrumbs can be used instead of a seasoning blend.
- Marinate the chicken before coating it for extra flavor.
- To make the chicken super crispy, spray it with olive oil spray before baking.
FAQs
How do you store crispy baked chicken?
Once you have cooked the chicken cutlets, let them cool completely then transfer them to an airtight container and keep them in the refrigerator for 3-4 days.
How do I reheat breaded chicken?
These baked chicken cutlets will reheat best in the oven. Place them onto a lined baking sheet and reheat them at 350 degrees F for 10-12 minutes. This will ensure they are still crispy and delicious but will not dry out.
How to pound out chicken breast into cutlets?
First, slice each chicken breast in half lengthwise with a sharp knife. Then, place each cutlet between a large sheet of plastic wrap or parchment paper and pound to ¼ inch thickness using a meat mallet or rolling pin.
How long does it take to bake chicken cutlets?
Bake breaded chicken cutlets at 400 degrees for 16-17 minutes, flipping halfway through. Larger, thicker cutlets may take longer to cook until the internal temperature reaches 165 degrees F. Check with a meat thermometer inserted into the thickest part of the chicken.
How to ensure a crispy crust?
- Spray the chicken cutlets with olive oil spray before you bake them.
- Flipping the chicken over halfway through the cooking time will help it to stay crispy all around.
- You can also cook the chicken on a wire rack on top of the baking sheet so you don’t need to flip it while cooking.
- Make sure to bake them until they are nice and golden. Let them rest for a few minutes before you cut them. They get even crispier are they cool.
Serving Suggestions
There are so many things that go well with the chicken cutlet recipe. Here are a few of my favorites.
- Salad – Kale Salad, Couscous Salad, Chopped Italian Salad, Chopped Kale Salad.
- Side dishes – Roasted Potatoes and Carrots, Butternut Squash, Asparagus, Brussel Sprouts
- Potatoes – Mashed Sweet Potatoes, Air Fryer Smashed Potatoes, Air Fryer Sweet Potatoes.
More Delicious Chicken Recipes
- Air Fryer Chicken Breast
- BBQ Chicken Breast
- Healthy Green Chicken Enchiladas
- Baked Lemon Pepper Chicken Wings
- Air Fryer Chicken Thighs
- Air Fryer Chicken Nuggets
- Gluten Free Chicken Parmesan
Did you try this baked chicken cutlets recipe? If you did then please leave a rating and comment below. I would love to hear how yours turned out!
Print
Crispy Oven Baked Chicken Cutlets
- Total Time: 27 minutes
- Yield: 4 1x
- Diet: Low Calorie
Description
These crispy baked chicken cutlets are packed with incredible flavor and they have the most amazingly delicious, golden crust that is so good! Make them in under 30 minutes for an easy weeknight meal the whole family will love!
Ingredients
- 2 (5-6 ounce) boneless, skinless chicken breasts
- 2 large eggs
- 2 tablespoons milk – you can use non-dairy
- 1 cup breadcrumbs – you can use gluten free
- ¼ cup shredded parmesan cheese
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Olive oil cooking spray
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
- Prepare the chicken – slice each chicken breast in half lengthwise so it yields two equal pieces from each chicken breast. Use a sharp kitchen knife to do this. Then place each piece of chicken in between some plastic wrap and use a meat tenderizer, rolling pin, or even your hands to pound the chicken into ¼ inch thick cutlets that are even all over in size.
- Mix up the coating – in a medium shallow dish, crack the eggs and whisk them with the milk and some salt and pepper. In a separate shallow dish mix the breadcrumbs with the parmesan cheese, Italian seasoning, garlic powder, chili powder, salt, and pepper.
- Coat the chicken – dip each chicken cutlet into the egg then in the breadcrumb mixture, pressing the breading into the chicken as you coat it. Place the coated chicken onto the baking sheet in a single layer with none of them overlapping. Continue until you have coated all of the chicken. Spray each of the chicken cutlets with olive oil spray for extra crispiness.
- Cook – place the coated chicken into the preheated oven and bake it for 17-20 minutes, turning it over halfway through the baking time. Cook until the internal temperature of the chicken reaches 165 degrees F. You can check this using a meat thermometer.
- Serve – once the chicken is done, remove it from the oven and leave it on the pan to cool for a few minutes before serving it.
Notes
- Use chicken breasts that are similar in size or you can buy chicken cutlets.
- For an extra crispy crust, spray the chicken cutlets with olive oil spray before you bake them.
- You can store these baked chicken cutlets after they have been cooked and cooled, in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven on a baking sheet at 350 degrees for a few minutes until warmed through or in the air fryer at 350 degrees for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Healthy Dinner Ideas
- Method: Oven Baked
- Cuisine: American
When do you use the olive oil
Hi Jerry, you can spray the chicken cutlets with olive oil spray right before you put them in the oven and when you flip them, for an extra crispy crust. Enjoy!
I’ve made this so many times since finding this from Google! So so good. I wouldn’t expect the chili powder but it really adds flavor. Thank you!
Thank you Carly! I am so happy you liked it!
Fantastic recipe for chicken cutlets!!! This will be one of our favorites!!!
Thank you, Cathy! I am so happy you liked it.
My past experience with making baked chicken cutlets was never good. So I tried this recipe. So how does everyone get golden crust? Bc mine was not. I even sprayed them with olive oil.
Hi Erin, ovens vary so you may need to cook the chicken cutlets at a slightly higher temperature but not as long to get them nice and crispy but still cooked through and juicy in the center.
I love this recipe and I use it all the time. The one additional secret note I would say Is mix the Parmesan breadcrumbs seasoning put them on a pan lined with nonstick foil spray the bottom with Pam or olive oil spray first before you put the breadcrumbs mix on and also spray on top after stick in the oven on 380 for about four minutes until the breadcrumbs are toasted that way when you go to bread your chicken the breadcrumbs are already halfway toasted, and you don’t have to cook the chicken as long to get it crispy! #precrispy #neverdrychicken ! Also, if you stick lemon wedges underneath a wire rack with your chicken on top of the wire rack on your baking sheet when you take it out of the oven, it keeps it super moist! And minced garlic and lemon zest in your breadcrumbs, never hurts!
If you buy cutlets do you still tenderize them?
Hi Kaela, If you buy chicken cutlets that are even all around then there is not need to flatten them using a meat mallet.
Thanks for this amazing recipe! Can you prepare, freeze and bake from frozen?
Hi Esther, I would thaw the chicken before breading and baking it to allow the coating to stick better and so the chicken cooks fully in the same time the outer coating gets crispy. Enjoy!
My Family LOVED this recipe. Super crispy, yet tender on the inside. Served with a leafy salad and light vinaigrette and voila! Dinner is served!
Hi Dottie, I am so glad you and your family liked it!
Can I just drizzle olive oil on it since I do t have to e spray
Hi Brittany, yes that should work fine. Let me know how it turns out.
Can I use Avocado oil to spray on them? Thanks!
Hi Kassidy! Yes, Avocado oil works great!
My family LOVED this chicken recipe and so did I. I paired this with some pasta and asparagus. So delicious, I recommend everyone to try it.
Thank you Mariana! I am so glad you liked it!
Should I use Panko breadcrumbs or regular plain kind? Thanks!
Hi Kassidy, any breadcrumbs will work. I used seasoned panko breadcrumbs.
Can you prep the cutlets ahead of time and cook later. If so would you suggest letting them rest on counter a bit before baking?
Hi Beth, yes you can prep them in advance and cook them later but I found that they are crispier if you bake them right after coating them.
This was SO delicious! Definitely a keeper. Thank you, Amy!
Hi Melissa! I am so glad you liked it!