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Crispy Oven Baked Chicken Cutlets Recipe
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.
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Prep Time 10 minutes
Cook Time 20 minutes
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.