Baked Chicken Cutlets

Do you ever crave fried chicken but want to skip the extra calories and mess? I do! That’s when I turn to this Baked Chicken Cutlet recipe that delivers the same satisfying crunch without the hassle of frying. The cutlets come out of the oven with a beautifully crispy exterior and a juicy, tender interior. And while they’re a hit with kids, the flavors and texture make them just as perfect for a casual evening with friends. With only 20 minutes of prep and 20 minutes in the oven, these cutlets come together quickly for a delicious, easy meal.

The secret to this dish is a simple but innovative method of slicing the chicken breasts into three even pieces, which helps them cook evenly and stay tender. This technique also creates more surface area for that irresistible crunchy coating. And baking the cutlets on a wire rack over a baking sheet mimics the crispiness of deep frying—without all the oil. A quick garnish of fresh parsley and lemon wedges adds brightness and color to the golden crust. I’m confident once you try these crispy, tender cutlets, you’ll be making them on repeat.

Ingredients for Baked Chicken Cutlets

• Boneless Skinless Chicken Breasts: I look for fresh chicken breasts that are roughly the same size (and have a healthy pink hue) for even cooking.
• Flour: Any finely ground all-purpose flour works here, but just break up any lumps.
• Eggs: Freshness is key! Fresh eggs have thicker whites and firmer yolks, creating a more consistent coating.
• Panko Breadcrumbs: Light, airy breadcrumbs give the crispiest texture. I avoid overly ground or powdery varieties for the best crunch.
• Parmesan Cheese: For the best flavor, I prefer to grate my parmesan cheese rather than using pre-grated varieties. Finely grating helps it blend better with the breadcrumbs for even breading.
• Dried Italian Seasoning: Make sure your blend is aromatic with a balance of herbs like oregano, basil, and thyme. If your blend has been open for a while, you might want to replace it, as dried herbs lose their potency over time.
• Fresh Italian Parsley: Look for vibrant green bunches with no yellowing or wilting. The fresher the aroma, the better.
• Lemon: Choose firm, brightly colored lemons that feel heavy for their size—this means they’re full of juice.
• Cooking Spray: Try to use a spray 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. I discovered this easy, innovative method for crafting three evenly-sized chicken cutlets from one breast at America’s Test Kitchen. Their technique is superior to the traditional horizontal slicing method in terms of safety, simplicity and precision. As illustrated in the diagram below, two simple cuts with a sharp knife creates three perfectly sized cutlets. (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.

Crispy, breaded chicken is irresistible to just about anyone at any time, and I love that I can make these tasty Baked Chicken Cutlets minus the excess calories and messy frying oil. The simple but effective technique of slicing each breast into three even-sized pieces ensures a crunchy coating and juicy inside. They’re perfect for a family dinner but equally tantalizing for adults. Once you try them, I think you’ll find yourself coming back to this recipe again and again.

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.