Baked Chicken Cutlets

Baked Chicken Cutlets deliver an incredibly crispy exterior, rivaling their fried counterparts, while maintaining a succulent juiciness inside. This recipe is a game-changer people like me who crave the crunch of fried chicken without the added calories or mess of frying. Perfect for a family dinner or a casual evening with friends, you’ll love these cutlets.

The secret to this dish is a simple, but innovative method of slicing the chicken breasts into three even pieces, for uniform cooking and optimal tenderness. This technique not only maximizes the meat’s surface area for that irresistibly crunchy coating, but also ensures an even thickness for perfect baking.

Ingredients for Baked Chicken Cutlets

• Boneless Skinless Chicken Breasts: Choose chicken breasts that are roughly the same size for even cooking. Ensure they’re fresh with a pink hue and no foul odor.
• Flour: Any finely ground all-purpose flour works. Be sure to break up any lumps.
• Eggs: Freshness is key. Fresh eggs have thicker whites and firmer yolks that create a more consistent coating.
• Panko Breadcrumbs: Look for breadcrumbs that are light and airy for a crispier texture. Avoid those that appear overly ground or powdery.
• Parmesan Cheese: For the best flavor, grate your own parmesan cheese rather than using pre-grated varieties. Finely grating it will help it blend better with the breadcrumbs for even breading.
• Dried Italian Seasoning: Look for a blend with a balance of herbs like oregano, basil, and thyme. It should be aromatic and not too old, as dried herbs lose their potency over time.
• Fresh Italian Parsley: Select bunches that are bright green and vibrant, with no wilting or yellowing leaves. The aroma should be fresh and herbaceous.
• Lemon: Choose lemons that are firm, brightly colored, and heavy for their size, a good indicator of juiciness.
• Cooking Spray: Be sure the spray is intended for baking at a minimum of 400°F. Avocado oil and canola oil sprays will work, as will some olive oil sprays, just be sure to check the label.

One Breast, Three Cutlets: The Even-Cut Method

There is a smarter approach to crafting chicken cutlets, one that turns a single chicken breast into three evenly sized pieces. It’s a method shared by America’s Test Kitchen that’s superior to the traditional single-slice technique in terms of safety, simplicity, and precision. Rather than attempting to halve a whole chicken breast horizontally, this approach involves making two simple cuts with a sharp knife. The result? Three perfectly sized chicken cutlets, as illustrated in the diagram below. (And see more in the step by step photos before the recipe.)

5 Recipe Options

1. Egg Alternative: Combine milk and a tablespoon of melted butter to replace eggs for binding.
2. Breadcrumb Variations: Use standard breadcrumbs for a classic texture or ground almonds (sans flour) for a low-carb option.
3. Cheese Swap: Asiago or Pecorino Romano make great substitutes for parmesan.
4. Homemade Italian Seasoning Mix: Blend dried oregano, basil, and thyme as a DIY alternative.
5. Lemon Alternative: Lime offers a similar zesty touch if you don’t have a lemon on hand.

Mistakes to Avoid

• Over or Under-Pounding the Chicken: Aim for an even thickness of about ¼ to ½ inch. Too thin, and they dry out; too thick, and they won’t cook evenly.
• Skipping the Flour Coating: Flour helps the egg adhere to the chicken. Missing this step can lead to uneven breading.
• Overcrowding the Baking Sheet: Give each cutlet enough space. Overcrowding can lead to steaming instead of baking, preventing that delectable crispy texture.
• Not Preheating the Oven: Be sure your oven reaches the correct temperature before baking for consistent cooking.
• Neglecting to Flip if Not Using a Rack: If you’re baking directly on parchment paper, remember to flip the cutlets halfway through for even browning and crispiness.
• Overcooking: Keep an eye on the cutlets and check for doneness at 15 minutes. Overcooked chicken becomes tough and dry.

Storage and Reheating

Store cooled chicken cutlets in an airtight container or wrap them in plastic wrap or aluminum foil, and refrigerate for up to 3 days. For longer storage, freeze the cutlets individually wrapped in freezer bags for up to 3 months. To reheat, thaw in the refrigerator if frozen, and warm in a 350°F oven on a wire rack over a baking sheet for 8-10 minutes, or up to 15 minutes for thicker pieces.

Pair With

• Pear Gorgonzola Salad with Shallot Vinaigrette
• Apple Pecan Salad with Maple Vinaigrette
• Garlic Parmesan Brussels Sprouts 
• Roasted Potatoes And Onions
• Lemon Basil Pasta

How to Make Baked Chicken Cutlets

Begin by heating the oven to 400°F and lining a rimmed baking sheet with parchment paper, placing an oven-safe rack inside, coated with cooking spray or lightly brushed with oil. For each chicken breast, divide it into its thicker section and thinner end, slicing crosswise near the midpoint and then horizontally halving the thicker part to create three even cutlets. Pound these between sheets of plastic wrap or in a sealed plastic bag to an even thickness, and season both sides with salt and pepper.

In three shallow bowls, prepare flour in one, beaten eggs in another, and a mix of breadcrumbs, parmesan cheese, and Italian seasoning in the third. Dredge each cutlet in flour, dip into eggs, and then coat with the breadcrumb mixture, applying pressure for even coating.

Place the prepared cutlets on the rack, spray them generously with cooking spray, and bake in preheated oven until golden brown and the internal temperature reaches 165°F on a meat thermometer. Serve the cutlets garnished with parsley and lemon wedges as desired.