Baked Chicken Cutlets are crispy on the outside and juicy in the middle, just like fried chicken cutlets, but have a lot fewer calories and none of the frying mess. They’re also weeknight easy with just 20 minutes of prep and 20 minutes in the oven.
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The secret to these cutlets is a simple but innovative method of slicing the chicken breasts into three even pieces. Since learning it, I’ve never sliced them any other way. This technique not only maximizes the meat’s surface area for that irresistibly crunchy parmesan and panko coating, but also guarantees an even thickness for perfect baking.
Serve these as a main course with your favorite sides or slice and serve over salad or pasta. They also make great sandwiches and can be topped with marinara and mozzarella cheese for a quick and easy chicken parmesan.
Table of Contents
Recipe at a Glance
- Prep Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Skill Level: Intermediate
Ingredients for Baked Chicken Cutlets
- Boneless Skinless Chicken Breasts: I look for fresh looking, well trimmed chicken breasts that are roughly the same size for even cooking.
- Flour: Use plain all-purpose flour and be sure to break up any lumps.
- Eggs: large or extra-large eggs
- Panko Breadcrumbs: Panko breadcrumbs work better than standard breadcrumbs for the crispy coating.
- 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 a bunch of parsley that’s bright green with no wilting or yellowing leaves.
- Lemon: Choose a lemon that’s firm, bright or deep yellow, and heavy for its 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 slicing 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.)
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.
5 Recipe Options
- Egg Alternative: Combine milk and a tablespoon of melted butter to replace eggs for binding.
- Breadcrumb Variations: Use standard breadcrumbs for a classic texture or ground almonds (sans flour) for a low-carb option.
- Cheese Swap: Asiago or Pecorino Romano make great substitutes for parmesan.
- Homemade Italian Seasoning Mix: Blend dried oregano, basil, and thyme as a DIY alternative.
- 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
Equipment
- Oven-Safe Baking Rack Ensures crispy, evenly baked chicken cutlets every time!
Ingredients
- 4 small boneless skinless chicken breasts 5 to 6-ounces each
- Kosher salt and freshly ground black pepper to taste
- 1/3 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried Italian seasoning
- finely chopped fresh Italian parsley for garnish
- 1 lemon cut into wedges for serving, optional
- olive oil cooking spray or avocado oil cooking spray
Instructions
- Preheat oven to 400 °F (204 °C).
- To create 3 uniform chicken cutlets from one chicken breast, begin by dividing the chicken breast into its thicker section and thinner, tapered end, cutting crosswise around the mid-point. Next, horizontally slice the thick part of the breast in two (as shown in diagram). Arrange the three cutlets between sheets of plastic wrap or inside a sealed plastic bag (to reduce mess) and pound to an even thickness (between ¼-inch and ½-inch thick) with a meat mallet or rolling pin. Repeat with remaining chicken breasts. Lightly season each cutlet on both sides with salt and pepper.
- Line a rimmed baking sheet with parchment paper (for easy clean up) and place an oven-safe rack inside; coat rack with cooking spray (or lightly brush with oil) to prevent sticking.
- Set out three shallow bowls. Place flour in one, beaten eggs in the second; in the third, stir together the breadcrumbs, parmesan cheese and Italian seasoning.
- Dredge each cutlet in flour, shaking off excess. Then dip into beaten eggs, letting any extra drip away. Finally, coat both sides with breadcrumb blend, applying gentle pressure to help it stick. As you complete each cutlet, transfer to prepared rack in baking sheet.
- Spray each cutlet generously with cooking spray and bake 15 to 20 minutes, until golden brown and an instant read thermometer reads 165˚F when inserted in the thickest part (see recipe note). Transfer cutlets to serving platter (or divide among individual plates); garnish with parsley and serve with lemon wedges if desired.
Notes
- If baking on parchment paper without the oven safe rack, flip cutlets halfway through baking time and coat the other side with cooking spray before returning to oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Who doesn’t love a good piece of fried chicken!? But like you noted, fried chicken isn’t exactly healthy…and it’s a pain to get rid of the oil afterwards. This version solves those problems! And I bet these would be great on a sandwich roll!
Great idea, David!
As you stated in your instructions for cutting up each chicken breast to form uniform cutlets, I am looking forward to prepare this meal for Gary and me!
Thank You Marissa,
T
Yay! I love to hear this, Toni.
I look forward to making this recipe – looks super simple and delicious. Like most people, fried chicken is the best but you are so right about the mess it makes. Plus I don’t need the extra oil. Will add this to my menu for the very near future – thanks and have a nice weekend.
These look fabulous!