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Golden crispy baked chicken cutlets.

Easy Baked Chicken Cutlets (Crispy Oven Recipe)

Allie Hagerty
Recreate childhood memories with baked chicken cutlets that are coated in Parmesan and baked to crispy perfection.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 2 servings

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.

Nutrition Facts

Calories: 476kcalCarbohydrates: 12gProtein: 53gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 153mgSodium: 2848mgPotassium: 940mgFiber: 1gSugar: 0.3gVitamin A: 658IUVitamin C: 3mgCalcium: 119mgIron: 2mg
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