Easy Baked Chicken Cutlets for Crispy Oven Perfection

Looking for a healthier twist on classic fried chicken? These baked chicken cutlets are golden, crunchy, and full of flavor—without the mess and calories of deep frying. Whether you’re serving them with pasta, in a sandwich, or as a main course with veggies, this recipe will quickly become a family favorite.

What makes them stand out? These cutlets are coated with seasoned breadcrumbs, lightly brushed with oil, and baked until irresistibly crisp in the oven. No more oil splatter, just delicious comfort food made easy!

If you’re a fan of baked chicken dinners, you’ll also love our blackened chicken  and Chicken Marsala Easy—both perfect complements to your weekly dinner menu.

Ingredients You Will Need

For the Chicken:

• Boneless, skinless chicken breasts – 2 large
  (Sliced in half horizontally to create 4 thin cutlets.)
  
• Salt – 1/2 teaspoon
  (Enhances the flavor of the chicken.)
  
• Black pepper – 1/2 teaspoon
  (For a subtle kick.)
  
• All-purpose flour – 1/3 cup
  (Helps the egg mixture stick.)
  
• Eggs – 2 large
  (Used to help breadcrumbs adhere to the chicken.)
  
• Dijon mustard – 1 teaspoon
  (Adds flavor to the egg wash and helps tenderize.)
  
• Panko breadcrumbs – 1 cup
  (Extra crispy texture.)
  
• Grated Parmesan cheese – 1/4 cup
  (Savory, nutty boost to the breadcrumb coating.)
  
• Garlic powder – 1 teaspoon
  (For warm, savory depth.)
  
• Dried Italian seasoning – 1 teaspoon
  (Adds a classic herbed flavor.)
  
• Olive oil spray – for coating
  (Ensures a crisp, golden crust in the oven.)

Cooking Time

• Prep Time: 15 minutes
  
• Cook Time: 20 minutes
  
• Total Time: 35 minutes
  
• Serves: 4

Equipment You’ll Need

• Baking sheet
  
• Wire rack (optional, but helps crisp both sides)
  
• Shallow bowls or plates (for dredging station)
  
• Tongs or fork
  
• Knife and cutting board
  
• Meat mallet or rolling pin (optional for even thickness)

How to Make Baked Chicken Cutlets: Step-by-Step

1. Prep the Chicken

Slice chicken breasts horizontally to create thin cutlets. If needed, use a meat mallet to pound them evenly for uniform cooking. Season both sides with salt and pepper.

2. Set Up a Dredging Station

• In the first bowl: place flour.
  
• In the second bowl: whisk eggs with Dijon mustard.
  
• In the third bowl: combine panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.

3. Bread the Chicken

Dredge each cutlet in flour, then dip into the egg mixture, and finally coat in the seasoned breadcrumb mixture. Press breadcrumbs firmly to ensure they stick.

4. Prepare for Baking

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top (if using). Arrange cutlets on the rack and lightly spray the tops with olive oil spray.

5. Bake Until Golden

Bake for 18–20 minutes, flipping halfway through, until the cutlets are golden brown and reach an internal temperature of 165°F. For extra crispiness, broil for 1–2 minutes at the end.

6. Rest and Serve

Let the cutlets rest for a few minutes before serving. Slice and serve over salad, pasta, or in sandwiches.

Nutritional Information (Per Serving)

• Calories: 310
  
• Protein: 34g
  
• Fat: 11g
  
• Carbohydrates: 16g
  
• Fiber: 1g
  
• Sugar: 1g
  
• Sodium: 580mg
  
• Cholesterol: 130mg

Tips and Variations

• Use Chicken Thighs:
  Boneless, skinless chicken thighs can be used in place of breasts for a juicier bite.
• No Wire Rack?
  If you don’t have a wire rack, flip the cutlets halfway through baking for an evenly crisp crust.
• Make It Gluten-Free:
  Use gluten-free panko and flour alternatives for a gluten-friendly version.
• Add Spice:
  Mix in a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture for extra heat.
• Cheese Boost:
  Add shredded mozzarella between two cutlets and bake like a stuffed chicken parmesan.

How to Store and Reheat

• Refrigerator:
  Store cooled chicken cutlets in an airtight container for up to 4 days.
• Freezer:
  Freeze cooked cutlets on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months.
• Reheat:
  Reheat in the oven at 375°F for 10–12 minutes or in an air fryer for 5–6 minutes to restore crispiness.

Why You’ll Love This Recipe

Baked chicken cutlets offer the best of both worlds: crispy texture and juicy meat with fewer calories and less cleanup than frying. They’re a blank canvas for countless meals—think chicken parmesan, crispy chicken sandwiches, or sliced into salads. With just a handful of pantry staples, this dish transforms simple chicken into a flavorful, golden delight that’s ideal for busy weeknights or meal prepping ahead.

Frequently Asked Questions

Why are my cutlets not crispy?
Make sure you pat the chicken dry before breading, and use a wire rack so hot air circulates underneath. Spraying with oil also helps them brown evenly.

Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a lighter, crunchier texture. Regular breadcrumbs will work but may not get as crispy.

Do I need to flip the chicken while baking?
If you don’t use a wire rack, yes — flip halfway through to crisp both sides. If using a rack, flipping is optional.

Can I prep these in advance?
Yes! Bread the chicken and refrigerate for up to 1 day before baking. Or, bake and store as part of your meal prep.

What sides go well with baked chicken cutlets?
Great options include mashed potatoes, green beans, Caesar salad, roasted veggies, or pasta.

My Final Thoughts

Baked Chicken Cutlets are a healthy, simple way to enjoy crispy chicken without deep-frying. With a crunchy coating and tender meat inside, these oven-baked delights are perfect for weeknights or even meal prep. Whether you’re serving them with pasta, in sandwiches, or as a main course with a side salad, this recipe delivers every time.

For more crave-worthy chicken recipes that don’t compromise on health or flavor, explore our full collection at Mealova Recipes. Your next favorite dinner is just one click away!