Baked chicken cutlets are a game-changer for anyone craving crispy, golden chicken without the hassle of frying. Lightly coated in seasoned breadcrumbs and baked to perfection, they come out tender on the inside and crunchy on the outside. This method keeps the flavor and crunch of classic cutlets but with a lighter, mess-free approach. Pair with pasta, fresh greens, or your favorite dipping sauce for a complete meal. Plus, they reheat beautifully, making them perfect for meal prep. If you love crispy chicken but want a lighter alternative, this baked chicken cutlets recipe is sure to become a favorite!
Table of contents
Ingredient lineup
To make the best baked chicken cutlets, gather the following ingredients:
The essentials
- Boneless, skinless chicken breasts: pounded thin for even cooking.
(Substitute: chicken thighs for a juicier option.) - Eggs: help the breadcrumbs stick and create a crispy coating.
(Substitute: buttermilk or Greek yogurt for a tangy twist.) - Panko breadcrumbs: provide a light, crispy texture.
(Substitute: gluten-free breadcrumbs for a GF option.) - All-purpose flour: creates a base for the coating to adhere.
(Substitute: almond flour for a low-carb alternative.)
Herbs and seasonings
- Garlic powder: adds depth to the breading.
(Substitute: fresh minced garlic for a bolder taste.) - Italian seasoning: brings an herby touch to the crust.
(Substitute: a mix of dried oregano and basil.) - Smoked paprika: adds a hint of smokiness and color.
(Substitute: regular paprika for a milder taste.) - Salt and black pepper: essential for seasoning the cutlets.
Cheese options
- Parmesan cheese: mixed into the breadcrumbs for extra crunch and flavor.
(Substitute: Pecorino Romano for a sharper bite.)
Crunchy add-ons
- Crushed nuts: finely chopped almonds or cashews add an extra crispy texture.
(Substitute: toasted sesame seeds for a nut-free option.) - Olive oil spray: helps crisp up the coating while baking.
(Substitute: melted butter for a richer crust.)
Spreads and sauces
- Dijon mustard: adds a tangy, flavorful base before breading.
(Substitute: mayo for a milder taste and extra moisture.) - Garlic aioli: perfect for dipping.
(Substitute: honey mustard for a sweet-savory pairing.)
Optional toppings and finishes
- Fresh parsley: adds a bright, herby garnish.
(Substitute: chopped cilantro for a slightly citrusy twist.) - Lemon wedges: bring out the flavors with a fresh squeeze.
(Substitute: balsamic glaze for a sweet-tangy finish.) - Cherry tomatoes: sliced for a fresh, juicy contrast.
(Substitute: roasted red peppers for a smoky-sweet addition.)
Step-by-step directions
Making these crispy baked chicken cutlets is simple and mess-free. Follow these steps for golden, crunchy cutlets with a juicy interior.
Prep the chicken
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures even cooking. Pat them dry with paper towels, then season both sides with salt, pepper, garlic powder, and smoked paprika for extra flavor.
Set up the breading station
Prepare three shallow bowls: one with flour, one with beaten eggs mixed with Dijon mustard, and one with a mixture of panko, parmesan cheese, Italian seasoning, and crushed nuts (if using).
Bread the chicken
Dredge the chicken in flour, shake off excess, dip in egg, then coat with breadcrumbs, pressing firmly for even coverage. Lightly press the breadcrumbs onto the chicken for better adhesion.
Bake to crispy perfection
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Arrange the breaded cutlets on the rack and lightly spray them with olive oil. Bake for 18–22 minutes, flipping halfway, until golden and cooked through (165°F/74°C internal temp). Broil for 2–3 minutes at the end for an ultra-crispy finish.
Serve and enjoy
Let the cutlets rest for a few minutes before serving. Top with parsley, a squeeze of lemon, and cherry tomatoes for fresh contrast. Serve with garlic aioli, honey mustard, or your favorite dipping sauce. Pair with a fresh salad, roasted veggies, or warm bread for a complete meal.
Pro oh là là tips
Elevate your baked chicken cutlets with these expert tips. Whether you’re adding bold flavors or finding the perfect sides, these ideas will take your meal to the next level.
Customization and variations
- Crunch factor: for maximum crunch, combine crushed cornflakes or panko with Parmesan before breading the cutlets.
- Spice it up: enhance the heat with smoked paprika, cayenne, or chili powder in the seasoning mix.
- Herb infusion: fold in finely chopped rosemary, thyme, or basil to infuse the breadcrumbs with fresh, aromatic flavor.
- Cheesy crust: press shredded mozzarella or provolone onto the cutlets before baking for a melty, golden topping.
- Gluten-free option: use almond flour or gluten-free panko for a crispy, gluten-free coating.
- Lemon garlic kick: add lemon zest and minced garlic to the breadcrumb mixture for a fresh, zesty flavor boost.
Servings and pairings
- Fresh sides: serve with a bright arugula and cherry tomato salad dressed with lemon vinaigrette.
- Hearty pairing: pair with creamy mashed potatoes, risotto, or roasted garlic polenta for a comforting meal.
- Crispy contrast: complement with air fryer sweet potato fries or roasted Brussels sprouts.
- Dipping delight: offer garlic aioli, honey mustard, or a tangy yogurt-based sauce for extra flavor.
- Bread pairing: enjoy with warm sourdough or buttery garlic bread to soak up every bite.
- Elegant plating: garnish with extra parsley, lemon wedges, and a drizzle of olive oil for a restaurant-style presentation.
Frequently asked questions
Is it better to bake chicken at 350 or 400?
Baking at 400°F (200°C) creates crispy, golden-brown chicken cutlets while keeping the inside juicy. The higher heat crisps up the breading faster without drying out the meat. At 350°F (175°C), the chicken cooks more slowly, retaining moisture but with less crispiness. For the best texture, 400°F is recommended, but if you prefer a softer coating, 350°F works—just increase the baking time slightly.
How long does it take to bake thin chicken breasts at 400?
Thin chicken cutlets (¼ to ½ inch thick) take 15–18 minutes to bake at 400°F (200°C). Slightly thicker pieces may need up to 20 minutes. For extra crispiness, bake on a wire rack over a baking sheet to improve airflow. Always check for an internal temperature of 165°F (74°C) to ensure they’re fully cooked but still juicy.
What is the secret to crispy chicken?
Panko breadcrumbs create a lighter, crunchier coating than traditional breadcrumbs. Lightly spray the breading with oil before baking to promote even browning. Bake on a wire rack to prevent soggy bottoms, and for an even crispier finish, broil for the last 1–2 minutes.bottoms. For an even crispier finish, broil the chicken for the last 1–2 minutes of baking.
How do chefs get chicken so tender?
Chefs use brining, marinating, and pounding to keep chicken tender. A saltwater brine or yogurt-based marinade breaks down muscle fibers, making the meat juicier. Pounding ensures even cooking, preventing dry edges. Resting the chicken after baking lets the juices redistribute, keeping it moist.
Crispy, flavorful, and effortlessly baked, these chicken cutlets prove you don’t need oil-laden frying to get the perfect crunch. Whether enjoyed on their own, layered in a sandwich, or served with fresh sides, they’re a crowd-pleaser every time. With a simple ingredient list and easy preparation, this recipe makes homemade crispy chicken accessible to everyone.
How do you love to serve baked chicken cutlets? Share your favorite flavors, dips, or side pairings in the comments.
Let’s inspire each other in the kitchen. Bon appétit!
Recipe card
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Baked chicken cutlets
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large boneless, skinless chicken breasts (halved and pounded to ½-inch thickness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ cup crushed almonds or walnuts (optional)
- Olive oil spray
- Fresh parsley and lemon wedges (for garnish)
Instructions
1️⃣ Prep the chicken
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
2️⃣ Set up the breading station
In three separate bowls, place flour in one, whisk eggs and Dijon mustard in another, and mix panko, parmesan, Italian seasoning, and nuts (if using) in the third.
3️⃣ Bread the chicken
Dredge each cutlet in flour, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture, pressing gently to adhere.
4️⃣ Bake to crispy perfection
Preheat oven to 425°F (220°C). Place cutlets on a parchment-lined baking sheet with a wire rack. Lightly spray with olive oil. Bake for 18–22 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F (74°C). Broil for the last 2–3 minutes for extra crispiness.
5️⃣ Serve and enjoy
Let the cutlets rest for a few minutes. Garnish with fresh parsley, a squeeze of lemon, and halved cherry tomatoes. Serve with honey mustard, garlic aioli, or your favorite dip.
Notes
Pro oh là là tip: for even crispier cutlets, chill the breaded chicken in the fridge for 15 minutes before baking. This helps the coating stick better!
- Prep Time: 15 minutes
- Cook Time: 20 minutes