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Baked Chicken Cutlets served on a speckled ceramic plate photographed from the top.
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5 from 2 votes

Baked Chicken Cutlets

Crispy on the outside and tender on the inside, these oven-baked cutlets offer an irresistible crunch with a hint of Italian herbs for a comforting and easy meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: date night, dinner party, weeknight
Servings: 4 people
Author: Marissa Stevens

Equipment

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.
    Raw boneless skinless chicken breast with black dotted lines showing where to slice it to make three even cutlets.
  • 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

Calories: 325kcal | Carbohydrates: 24g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 496mg | Potassium: 566mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 16mg | Calcium: 182mg | Iron: 3mg

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