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Baked Chicken Cutlets
Sofia

Baked Chicken Cutlets

These Baked Chicken Cutlets are crispy on the outside, juicy on the inside, and baked to golden perfection. A healthier twist on a classic comfort food, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (pounded to ½ inch thick)
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup breadcrumbs Panko for extra crunch
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Cooking spray or olive oil spray

Method
 

Preheat Oven:
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack lightly with oil.
Prep Breading Station:
  1. Place flour in one shallow bowl.
  2. Beat eggs with water in a second bowl.
  3. In a third bowl, mix breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
Season and Dredge:
  1. Season chicken with salt and pepper.
  2. Dredge each cutlet in flour, dip in egg mixture, then coat in the breadcrumb mix. Press crumbs on to adhere.
Bake:
  1. Place breaded cutlets on the prepared rack. Lightly spray the tops with cooking spray.
  2. Bake for 18–20 minutes, flipping halfway, until golden and internal temp is 165°F (74°C).
Serve:
  1. Serve with lemon wedges, over salad, pasta, or in sandwiches.

Notes

  • For extra crispiness, broil for the last 1–2 minutes.
  • Use gluten-free breadcrumbs for a gluten-free version.
  • Store leftovers in the fridge for up to 3 days; reheat in oven or air fryer to keep crispy.