Crispy Oven Baked Chicken Cutlets Recipe

Crispy Oven Baked Chicken Cutlets Recipe | Juicy & Golden

I absolutely love how these Crispy Oven Baked Chicken Cutlets Recipe turned out — perfectly golden on the outside and juicy on the inside. When I first made them, I couldn’t believe how crunchy they were without frying. The whole process was simple, fast, and totally satisfying.

It felt like making comfort food but in a lighter, healthier way. Let me walk you through how I did it so you can enjoy the same crispy goodness at home. If you love pasta dishes, you might also enjoy the Parmesan Spinach Mushroom Pasta Skillet Recipe as a complementary side.

Ingredients

Here’s what I used to make about 2 servings of chicken cutlets — with notes to help you get the best results.

• 2 (5–6 ounce) boneless, skinless chicken breasts — cut and pounded into thin cutlets for even cooking.
• 2 large eggs — helps the breadcrumb coating stick perfectly.
• 2 tablespoons milk (regular or non-dairy) — thins the egg mixture for smooth coating.
• 1 cup breadcrumbs (panko, regular, or gluten-free) — gives the cutlets their crisp texture.
• ¼ cup freshly grated parmesan cheese — adds salty flavor and helps the crust brown beautifully.
• 1 tablespoon Italian seasoning — for a herby aroma and flavor.
• 2 teaspoons garlic powder — adds depth and richness to the breading.
• 1 teaspoon chili powder — brings a mild kick and warm flavor.
• ½ teaspoon kosher salt — seasons the chicken and coating.
• ¼ teaspoon black pepper — balances the spices.
• Olive oil spray — essential for helping the crust crisp up in the oven.

Note: This ingredient quantity makes about four thin chicken cutlets (from two chicken breasts). You can also try pairing these cutlets with a cozy soup, like the Crockpot Lasagna Soup Recipe, for a complete meal.

Variations

Here are a few easy ways to customize these chicken cutlets:

• Dairy-free: Skip the parmesan or use dairy-free grated cheese.
• Gluten-free: Use gluten-free breadcrumbs or gluten-free panko.
• Extra crunchy: Mix panko with crushed cornflakes for added texture.
• Herb lovers: Add fresh parsley, basil, thyme, or rosemary to the breadcrumbs.
• Spicy version: Add cayenne pepper or crushed red pepper flakes.
• Bright flavor: Mix a little lemon zest into the breadcrumb mixture.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 17–20 minutes
• Total Time: 25–30 minutes

Equipment You Need

• Baking sheet — to cook the cutlets evenly.
• Parchment paper or foil — prevents sticking and makes cleanup easy.
• Meat mallet or rolling pin — for flattening the chicken evenly.
• Two shallow bowls — one for the egg mixture, one for breadcrumbs.
• Olive oil spray — helps create a crispy crust.
• Meat thermometer (optional) — ensures the chicken is fully cooked.

How to Make Crispy Oven Baked Chicken Cutlets

Here’s how I make these crispy cutlets at home. Each step is simple and takes just a few minutes.

Prepare the chicken

Start by slicing each chicken breast horizontally to make two thin cutlets. Place them between plastic wrap and pound until about ¼-inch thick. This helps everything cook evenly and keeps the chicken tender.

Mix up the coating

Whisk the eggs, milk, salt, and pepper in one shallow bowl. In another bowl, mix the breadcrumbs, parmesan, Italian seasoning, garlic powder, chili powder, salt, and pepper. Make sure the dry mixture is well combined for uniform flavor in every bite.

Coat the chicken

Dip each piece of chicken into the egg mixture, letting any excess drip off. Then press both sides firmly into the breadcrumb mixture so it sticks well. Lay each breaded piece on a lined baking sheet.

Bake

Preheat the oven to 400°F. Spray the tops of the cutlets lightly with olive oil spray to help them crisp. Bake for 17–20 minutes until golden and the internal temperature reaches 165°F. Flip halfway through for extra-even browning.

Rest and serve

Let the cutlets rest for 5 minutes before slicing or serving. This helps the juices settle inside so the chicken stays tender and flavorful.

Additional Tips for Making This Recipe Better

A few small details I’ve learned make a big difference:

• I always pound the chicken evenly so it cooks consistently and doesn’t dry out.
• I spray a little extra olive oil on top — it really boosts crispiness in the oven.
• If I have time, I chill the breaded cutlets in the fridge for 10–15 minutes before baking to help the coating stick better.
• I let the chicken rest before serving — it stays juicier and tastes better.

How to Serve Crispy Oven Baked Chicken Cutlets

These cutlets go with almost anything. I love serving them with a simple salad or some roasted vegetables for a balanced meal. They’re also great with pasta, mashed potatoes, or tucked into sandwiches. For a pretty presentation, add fresh parsley, a drizzle of lemon juice, or a few lemon wedges on the side.

Nutritional Information

Here’s a rough estimate per cutlet:

• Calories: 270–300
• Protein: 24–30g
• Carbohydrates: 25–30g
• Fat: 8–12g

Make Ahead and Storage

Refrigerator:
Store fully cooled cutlets in an airtight container for 3–4 days. Reheat them in the oven or air fryer to restore crispiness.

Freezing:
Freeze cooked cutlets once cooled, in a container or freezer bag, separated by parchment paper. They last 1–2 months. Reheat in the oven or air fryer straight from frozen until hot and crispy.

Why You’ll Love This Recipe

Here’s what makes this recipe a winner:

• It’s fast and easy, perfect for busy weeknights but still delicious.
• You get all the crispiness of fried chicken without the mess or oil.
• It’s fully customizable with gluten-free or dairy-free options.
• The cutlets store and reheat beautifully, making them great for meal prep.
• They pair well with so many sides, making them a versatile dinner option.

Ben Carraoli

Crispy Oven Baked Chicken Cutlets Recipe

I absolutely love how these Crispy Oven Baked Chicken Cutlets turned out — perfectly golden on the outside and juicy on the inside. When I first made them, I couldn’t believe how crunchy they were without frying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 5–6 ounce boneless, skinless chicken breasts — cut and pounded into thin cutlets for even cooking.
• 2 large eggs — helps the breadcrumb coating stick perfectly.
• 2 tablespoons milk regular or non-dairy — thins the egg mixture for smooth coating.
• 1 cup breadcrumbs panko, regular, or gluten-free — gives the cutlets their crisp texture.
• ¼ cup freshly grated parmesan cheese — adds salty flavor and helps the crust brown beautifully.
• 1 tablespoon Italian seasoning — for a herby aroma and flavor.
• 2 teaspoons garlic powder — adds depth and richness to the breading.
• 1 teaspoon chili powder — brings a mild kick and warm flavor.
• ½ teaspoon kosher salt — seasons the chicken and coating.
• ¼ teaspoon black pepper — balances the spices.
• Olive oil spray — essential for helping the crust crisp up in the oven.

Method

 

1. Start by slicing each chicken breast horizontally to make two thin cutlets. Place them between plastic wrap and pound until about ¼-inch thick. This helps everything cook evenly and keeps the chicken tender.
2. Whisk the eggs, milk, salt, and pepper in one shallow bowl. In another bowl, mix the breadcrumbs, parmesan, Italian seasoning, garlic powder, chili powder, salt, and pepper. Make sure the dry mixture is well combined for uniform flavor in every bite.
3. Dip each piece of chicken into the egg mixture, letting any excess drip off. Then press both sides firmly into the breadcrumb mixture so it sticks well. Lay each breaded piece on a lined baking sheet.
4. Preheat the oven to 400°F. Spray the tops of the cutlets lightly with olive oil spray to help them crisp. Bake for 17–20 minutes until golden and the internal temperature reaches 165°F. Flip halfway through for extra-even browning.
5. Let the cutlets rest for 5 minutes before slicing or serving. This helps the juices settle inside so the chicken stays tender and flavorful.

Notes

• I always pound the chicken evenly so it cooks consistently and doesn’t dry out.
• I spray a little extra olive oil on top — it really boosts crispiness in the oven.
• If I have time, I chill the breaded cutlets in the fridge for 10–15 minutes before baking to help the coating stick better.
• I let the chicken rest before serving — it stays juicier and tastes better.