Easy Baked Chicken Cutlets (Crispy Oven Recipe)
Crispy, golden brown, and packed with flavor—this crispy Baked Chicken Cutlet recipe is everything you love about fried chicken cutlets without the mess of hot oil. Each thin chicken breast cutlet is coated in a breadcrumb mixture with Parmesan cheese and baked at a high temperature for the perfect crispy texture. It’s a simple recipe that works for busy weeknights, meal prep, or even as the base for chicken parm—just add sauce and mozzarella!
There’s something about baked chicken cutlets that brings me right back to childhood—the smell of crispy chicken cutlets baking in the oven, the golden edges peeking through the rack, and the sound of the first crunch as you take a bite. Whether they were served with a side of spaghetti on Sunday nights or tucked into a sandwich with just the right amount of mayo and black pepper, they were always a go-to meal that felt comforting and familiar. Now, making them in my own kitchen, I love that they’re just as easy and satisfying—just a simple recipe, but one that always feels special.
This crispy baked chicken recipe is the ultimate easy meal that works for everything from weeknight dinners to Italian family feasts. Whether you’re serving it fresh or using leftovers for a killer chicken parm, this breaded chicken cutlets recipe is bound to be a favorite for the whole family!
Love this recipe? Try my eggplant milanese, panko chicken cutlets, lemon chicken cutlets, chicken parmesan with vodka sauce, and san marzano tomato sauce!
Why You’ll Love This Recipe
- Super Crispy Without Frying – Thanks to a mix of panko breadcrumbs and plain breadcrumbs, these crispy baked chicken cutlets have a satisfying crunch.
- Quick and Easy Cleanup – No need for hot oil—this easy chicken recipe bakes in a preheated oven on a rimmed baking sheet lined with parchment paper.
- Versatile & Delicious – Serve with favorite sides, add to sandwiches, or slice over salads. You could even use this as a substitute for my panko chicken cutlets in my chicken milanese pasta and chicken milanese salad recipes!
Ingredients
- Boneless skinless chicken breasts – Use whole chicken breasts and slice them into thin cutlets for even cooking.
- Kosher salt & black pepper – Essential seasoning for flavor depth.
- Garlic powder & onion powder – Adds a savory boost to the crispy coating.
- Purpose flour – Helps the egg mixture stick to the piece of chicken before breading.
- Egg mixture (eggs + Dijon mustard) – Acts as the glue for the breadcrumb mixture. The mustard gives a subtle kick.
- Panko breadcrumbs & plain breadcrumbs – The perfect combo for a crispy texture that mimics fried chicken cutlets.
- Parmesan cheese – Melts into the breadcrumb mixture, creating a richer flavor.
- Olive oil spray – Helps achieve the golden brown color without frying.
Ingredient Substitutions
- Gluten-Free Option – Swap all-purpose flour for gluten-free flour and use gluten-free bread crumbs.
- Dairy-Free Version – Omit Parmesan cheese or replace it with nutritional yeast (if you don’t mind the flavor shift).
- Spicy Upgrade – Add cayenne pepper to the dry ingredients for a kick.
- Different Coating – Try crushed cornflakes or Ritz crackers for an extra-crunchy bite.
Ingredient Additions
- Lemon zest & lemon juice – Adds a bright, fresh contrast to the crispy richness.
- Fresh parsley – A pop of color and flavor for serving.
- Italian seasoning – Enhances the Italian chicken cutlets flavor.
- Smoked paprika – Adds a subtle smokiness to the crispy coating.
Baked chicken cutlets are the ultimate kitchen staple—crispy, golden brown, and endlessly versatile. These crispy baked chicken cutlets can be served as a main dish, layered into sandwiches, tossed over salads, or transformed into chicken parm with a blanket of easy marinara sauce and mozzarella. Slice them up for grain bowls, fold them into wraps, or pair them with your favorite sides for an easy weeknight dinner.
Looking for a crowd-pleasing appetizer? Cut them into strips and serve with honey mustard or garlic aioli. They’re also a lifesaver for meal prep—store extras in an airtight container and reheat throughout the week for quick lunches or last-minute dinners. Whether you’re keeping it classic with a squeeze of lemon juice, adding them to pasta, or turning them into the best crispy chicken sandwich, these breaded chicken cutlets are a simple recipe that always delivers.
Step by Step Instructions
Preheat oven to 425 degrees Fahrenheit. Line a prepared baking sheet with parchment paper and spray with cooking spray.
Prep the chicken: Using a sharp knife, slice boneless chicken breasts in half lengthwise to create thin cutlets. If needed, use a meat tenderizer or meat mallet to ensure even thickness.
Set up the breading station: In a shallow bowl, place purpose flour. In another large bowl, whisk eggs and Dijon mustard to create the egg wash. In a third shallow bowl, combine panko breadcrumbs, plain breadcrumbs, Parmesan cheese, garlic powder, onion powder, and black pepper. Drizzle in olive oil spray and mix.
Bread the chicken: Coat each piece of chicken in purpose flour, shaking off excess. Dip into the egg mixture, ensuring full coverage.
Press into the breadcrumb mixture, coating evenly.
Bake to crispy perfection: Arrange breaded chicken cutlets on the prepared baking sheet in a single layer. Spray lightly with cooking spray.
Bake for 18-20 minutes, flipping halfway, until golden brown and the internal temperature of the chicken reaches 165 degrees F using a meat thermometer.
Rest & serve: Let the crispy chicken breasts rest for 2 minutes before serving.
Expert Tips
- Use a wire rack – For even crispier results, place a wire rack over the rimmed baking sheet so air circulates around the cutlets.
- Room temperature eggs – Helps the egg wash coat the chicken evenly.
- Don’t overcrowd the pan – Leave space between breaded cutlets for even browning.
- High heat for the best results – The high temperature of the oven ensures a crisp, golden brown crust.
Serving Suggestions
- Wine Pairing: A crisp Chardonnay or Sauvignon Blanc pairs perfectly with the crispy coating and lemon zest.
- Make it a meal: Serve with favorite sides like roasted vegetables, creme fraiche mashed potatoes, or a bright arugula salad.
- Chicken Parm Style: Top with marinara and mozzarella, then broil until bubbly.
- Crispy Chicken Sandwich: Slice onto a toasted brioche bun with aioli, lettuce, and tomato.
- Italian Chicken Cutlets & Pasta: Serve with spaghetti aglio e olio for a classic Italian-inspired meal.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for 3-4 days.
- Reheating: Bake in a preheated oven at 375 degrees F for 5-7 minutes to maintain the crispy texture. Avoid microwaving to prevent sogginess.
- Freezing: Freeze in a freezer bag with parchment between each cutlet for up to 3 months. Reheat from frozen at 400 degrees F for 15-18 minutes.
- Meal Prep Tip: These oven-baked chicken cutlets reheat well for lunches—slice and pack with fresh greens or pasta.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Baked Chicken Cutlets (Crispy Oven Recipe)
Equipment
- Baking Sheet
- parchment paper
- Small bowl
- Shallow Bowls (3)
- Sharp knife
- cutting board
- Meat mallet (if needed)
- whisk
- measuring spoons
- measuring cups
- tongs
- Cooking spray
- Meat thermometer
Ingredients
- 2 chicken breasts skinless, boneless
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- ½ cup traditional breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika together.
- Sprinkle half of the seasoning mixture evenly over both sides of the thin cutlets.
- Divide the remaining seasoning—half into the flour bowl and the other half into the breadcrumb mixture.
- Preheat oven to 425°Fahrenheit (218° Celsius). Line a prepared baking sheet with parchment paper and spray lightly with cooking spray.
- In a shallow bowl, mix all-purpose flour with the reserved seasoning.
- In another shallow bowl, whisk together eggs and Dijon mustard to create an egg mixture.
- In a third shallow bowl, combine panko breadcrumbs, traditional breadcrumbs, Parmesan cheese, the rest of the reserved seasoning, and olive oil.
- Dredge each piece of chicken in the flour mixture, shaking off excess.
- Dip into the egg mixture, making sure it’s fully coated.
- Press into the breadcrumb mixture, ensuring an even coating.
- Arrange breaded chicken cutlets in a single layer on the prepared baking sheet.
- Lightly spray the tops with cooking spray for extra crispiness.
- Bake for 18-20 minutes, flipping halfway through, until golden brown and the internal temperature of the chicken reaches 165°Fahrenheit (74° Celsius) using a meat thermometer.
- Let the crispy chicken cutlets rest for 2 minutes before serving.
Notes
- Use a wire rack – For even crispier results, place a wire rack over the rimmed baking sheet so air circulates around the cutlets.
- Room temperature eggs – Helps the egg wash coat the chicken evenly.
- Don’t overcrowd the pan – Leave space between breaded cutlets for even browning.
- High heat for the best results – The high temperature of the oven ensures a crisp, golden brown crust.
These were a big hit with the family! I loved that I could baked the cutlets because I almost always burn mine on the stovetop. These were super flavorful and easy to make. Even my children loved them!