Easy Oven Baked Chicken Cutlets Recipe
Introduction
This easy oven baked chicken cutlets recipe delivers crispy, golden-cutlets without the mess of frying. Perfectly seasoned and coated, these cutlets are a healthy and delicious dinner option that the whole family will enjoy.
Ingredients
- 1 lb thin chicken breasts
- 1 cup seasoned Panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/2 cup flour
- 2 eggs
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit.
- Step 2: Prepare the chicken breasts by placing them on a cutting board. Pound the cutlets with a meat mallet or tenderizer until they are an even ¼ inch thick. If using regular chicken breasts, cut them in half first.
- Step 3: Set up your dredging stations. Whisk the eggs in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the breadcrumbs, parmesan cheese, garlic powder, dried parsley, salt, and black pepper.
- Step 4: Coat each chicken cutlet by dipping it first in the flour, then the eggs, and finally the breadcrumb mixture, ensuring thorough coating at each step.
- Step 5: Arrange the coated cutlets on a baking sheet lined with parchment paper. Spray the tops with olive oil spray. Bake for 10 minutes, flip the cutlets, then bake for another 8 minutes. Finish by broiling on high for 2-3 minutes until golden brown and crispy—watch closely to avoid burning.
- Step 6: Serve immediately. For extra flavor, garnish with fresh parsley and a squeeze of lemon juice.
Tips & Variations
- Use regular chicken breasts sliced in half if thin cutlets are not available, pounding them evenly ensures quick cooking.
- Try adding a pinch of smoked paprika or cayenne pepper to the breadcrumb mix for a subtle smoky or spicy kick.
- For a gluten-free version, substitute the flour and breadcrumbs with gluten-free alternatives.
- Olive oil spray helps crisp the cutlets in the oven without excess oil—avoid skipping it for best texture.
Storage
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees Fahrenheit for 8-10 minutes to maintain crispiness. Avoid microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chicken breasts if I don’t have thin cutlets?
Yes, simply slice the breasts in half horizontally and pound them to about ¼ inch thickness to create thin cutlets that cook evenly.
What can I use instead of olive oil spray?
You can lightly brush the chicken cutlets with olive oil using a pastry brush or drizzle a small amount over them before baking.
PrintEasy Oven Baked Chicken Cutlets Recipe
This Easy Oven Baked Chicken Cutlets recipe features tender, thinly pounded chicken breasts coated in a flavorful mixture of seasoned Panko breadcrumbs, parmesan cheese, and aromatic spices. Baked to a crispy golden brown in the oven with a quick broil finish, these chicken cutlets are a healthier alternative to frying while still delivering deliciously crunchy texture and rich flavor. Perfect for a quick weeknight dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken Cutlets
- 1 lb thin chicken breasts
Dredging Mixture
- 1/2 cup flour
- 2 eggs
- 1 cup seasoned Panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Other
- Olive oil spray
Instructions
- Preheat Oven: Set the oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the chicken cutlets evenly and crisply.
- Prepare the Chicken: Place the thin chicken breasts on a cutting board. Use a meat mallet or tenderizer (or a heavy kitchen object) to pound the chicken into an even ¼ inch thickness, ensuring they cook evenly and remain tender.
- Prepare Dredging Stations: Crack the eggs into a shallow bowl and whisk them. Place the flour in a separate shallow bowl. In a third shallow bowl, combine the seasoned Panko breadcrumbs, grated parmesan cheese, garlic powder, dried parsley, salt, and black pepper, mixing well.
- Coat the Chicken: Dip each chicken cutlet first into the flour, coating completely, then into the whisked eggs, and finally into the breadcrumb mixture. Make sure each piece is thoroughly coated at every step for maximum crispiness.
- Bake the Chicken: Line a baking sheet with parchment paper and place the coated chicken cutlets on it. Spray the tops lightly with olive oil spray. Bake for 10 minutes, then flip each cutlet, bake for another 8 minutes. After baking, broil on high for 2-3 minutes until they turn golden brown and crispy. Watch closely to prevent burning.
- Serve: Remove from the oven, garnish with fresh parsley and a squeeze of lemon juice if desired. Serve immediately and enjoy your delicious, crispy oven-baked chicken cutlets.
Notes
- Pounding the chicken to an even thickness ensures they cook evenly and stay tender.
- Baking followed by broiling creates a crispy crust without deep frying.
- You can use regular chicken breasts by slicing them into thinner cutlets before pounding.
- Olive oil spray helps achieve a golden crunch without excess fat.
- Watch the chicken carefully during broiling to avoid burning.
- Fresh parsley and lemon juice add brightness and freshness to the dish.
Keywords: oven baked chicken cutlets, crispy chicken cutlets, easy chicken recipe, baked chicken breasts, healthy chicken cutlets, parmesan chicken
