If you adore crispy, golden Baked Chicken Cutlet Recipes, this dish is for you, but wish for a healthier baked variation! Perfectly seasoned, cheesy breadcrumb crust covers these baked chicken cutlets; they are then roasted to crispy on the outside and juicy inside. Serving them lemon wedges over Pasta or in a sandwich will not change their simplicity, taste, or family approval!
Table of Contents
Why Will You Love This Recipe ?
Crispy Without Frying
Get that golden, crunchy crust without deep fried!
Healthier Alternative
Less oil, still loaded with taste.
Quick and Easy
Just thirty-five minutes from beginning to end, quick and easy!
Versatile
Present it straightforwardly, in a sandwich, over a salad, or with Pasta.
Ingredients
Here is everything you need to have crispy baked chicken cutlets:
- To cut thinner cutlets, split boneless, skinless chicken breasts half-lengthwise.
- Panko offers added crunch; ordinary breadcrumbs are more conventional and great for this coating.
- Grated Parmesan cheese gives breading a delicious, cheesy flavor.
- Onion and garlic powders improve the seasoning and taste.
- I added a little smokiness and rich color, and I smoked paprika.
- Essential for the harmony of taste, salt, and black pepper.
- Dried Oregano (or Italian Seasoning) : Adds a herby, fragrant touch.
- Help the breading stick to the chicken with eggs and milk.
- Brushing the cutlets guarantees a crispy, golden sheen from olive oil.
👉 The complete ingredient list with measurements is in the recipe card below!
Want to try another crispy chicken variation? These Crispy Oven-Baked Buffalo Wings are a must for game day!
Making Baked Chicken Cutlets
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Either gently greasily coat a baking sheet with cooking spray or parchment paper.
Second Step: Get the Breading Mix Ready
In a small bowl, toss together breadcrumbs, Parmesan cheese, garlic powder, onion powder, Black pepper and salt, smoked paprika, and dried oregano, sometimes known as Italian seasoning.
Third: Create the Egg Wash
Whisk eggs and milk thoroughly blended in another basin.
Step 4: Dip and Dredge
Dip every chicken cutlet completely covered into the egg mixture. Dredge it in the breadcrumb mixture, gently pressing it to aid in coating stickiness.
Step 5: Arrange on the Baking Sheet
Properly space the breaded cutlets on the ready baking sheet. For further crispiness, gently brush or spray olive oil over the tops.
Step 6: Bake the Cutlets
Bake the cutlets at 400°F (200°C) for 20 to 25 minutes, turning halfway through, until:
✅ Golden brown on the exterior;
✅ Juicy, completely cooked within (internal temp 165°F (75°C).
Step 7: Serve & Enjoy!
Let the cutlets rest for five minutes before serving. Present them straight forward, with lemon wedges over Pasta or in a sandwich.
Expert Advice for the Perfect Baked Chicken Cutlets
Use Thin Cuts
Halving chicken breasts guarantees consistent cooking.
Press the Breading
Press the breading to help the coating crisp nicely and stick more tightly.
Don’t Skip the Olive Oil
Gently brushing produces a crispy, golden crust.
Flip for Even Crispiness
Halfway turning the cutlets guarantees both sides get crunchy.
Extra Crunch Option
For extra crunch, substitute panko breadcrumbs over ordinary ones.
How to Serve
These crispy fried chicken cutlets fit nicely with the following:
- A classic, reviving pair is lemon wedges and fresh parsley.
- Over Pasta, present it with pesto sauce, Alfredo, or marinara.
- In a sandwich, either make a crispy chicken sandwich or a chicken Parmesan sub.
- With a Side Salad : A fresh green salad balances off the crispy cutlets.
- A filling, well-rounded dinner is mashed potatoes or roasted vegetables.
Made Ahead and Storage
Saving Leftovers
Refrigerate leftover cutlets in an airtight container for up to three days.
Freeze
Freeze uncooked breaded cutlets on a baking sheet for 1 hour, then transfer to a freezer-safe bag. They will last up to three months.
Reheat
- Oven: Reheat at 375°F (190°C) for 10 to 12 minutes to keep crispness.
- Air Fryer: Heat at 350°F (175°C) for 5-7 minutes.
- Microwave: Use short bursts; the breading can soften.
Looking for more chicken-based meals? These Diced Chicken Recipes provide plenty of easy, healthy ideas!
FAQ
Could I use chicken tenders for chicken breasts?
True! Reduce the cooking time to 15-18 minutes since they’re smaller.
What exactly do regular breadcrumbs and Panko differ in?
Ordinary breadcrumbs have a thicker covering, but panko breadcrumbs are lighter and crisper. Both work, but Panko adds extra crunch!
Could I do these in an air fryer?
Surely! Flip halfway after 12 to 15 minutes at 375°F (190°C).
Can I create gluten-free versions?
Absolutely! In the breading, use gluten-free flour blends and breadcrumbs.
Conclusion
These baked chicken cutlets are crispy, juicy, and tasteful without frying! Perfect for a weeknight dinner or meal prep, they’re fast, simple, and remarkably flexible. Enjoy every crunchy, golden bite! 🍗✨😋
Baked Chicken Cutlets
Equipment
- Mixing Bowls
- Baking sheet
- Parchment Paper or Cooking Spray
Ingredients
For the Chicken Cutlets
- 2 large boneless, skinless chicken breasts cut in half lengthwise
- 1 cup breadcrumbs panko or regular
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
For the Coating
- 2 large eggs
- 2 tbsp milk
For Baking
- 1 tbsp olive oil for brushing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, pepper, and oregano.
- In another bowl, whisk eggs and milk together.
- Dip each chicken cutlet into the egg mixture, then coat it evenly in the breadcrumb mixture, pressing lightly to adhere.
- Place breaded cutlets on the prepared baking sheet. Lightly brush or spray the tops with olive oil for extra crispiness.
- Bake for 20-25 minutes, flipping halfway through, until the cutlets are golden brown and the internal temperature reaches 165°F (75°C).
- Let rest for 5 minutes before serving. Serve with lemon wedges, salad, or over pasta for a delicious meal.