Baked Chicken Cutlets
These baked chicken cutlets are crispy, juicy, and golden without frying. They’re easy, flavorful, and perfect for quick weeknight dinners, meal prep, sandwiches, salads, and more.
Ingredients
Chicken
- 1 lb chicken cutlets or chicken breasts sliced thin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Breading
- 1 cup breadcrumbs Italian style or panko
- 1/4 cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
Egg Mixture
- 2 eggs
- 1 tablespoon water
For Baking
- Cooking spray or olive oil spray
Instructions
Preheat Oven
- Preheat to 400°F (200°C). Line a baking sheet with parchment or lightly oil a wire rack.
Season the Chicken
- Rub chicken cutlets with olive oil, salt, pepper, garlic powder, and paprika.
Prepare Breading Stations
- In one bowl, whisk eggs + water.
- In another bowl, combine breadcrumbs, Parmesan, Italian seasoning, and onion powder.
Bread the Chicken
- Dip chicken into egg mixture, then press into breadcrumb mixture until fully coated.
Arrange on Baking Sheet
- Place on prepared tray or wire rack. Lightly spray tops with cooking spray to help browning.
Bake
- Bake for 16–18 minutes, flipping halfway.
- Chicken should reach 165°F (74°C) and be golden brown.
Serve
- Serve with lemon wedges, pasta, rice, salad, or use for chicken sandwiches or chicken Parmesan.
Notes
- For extra crunch, use panko breadcrumbs.
- Add cayenne or chili flakes for spicy cutlets.
- Swap Parmesan for Pecorino for sharper flavor.
- Store leftovers 3–4 days; reheat in air fryer or oven (never microwave).
- Cutlets bake faster than whole chicken breasts — don't overcook.