Description
Skip the frying pan and still get that irresistible crunch with these Crispy Baked Chicken Cutlets. Juicy on the inside and golden on the outside, this healthier version of a classic delivers big on flavor without the mess or extra oil. Perfect for busy weeknights, meal prep, or crowd-pleasing dinners, these oven-baked cutlets are versatile, easy to make, and endlessly delicious.
Ingredients
2 large boneless, skinless chicken breasts (or 4 thin-sliced cutlets)
2 large eggs
2 tablespoons milk
½ cup grated Pecorino Romano or Parmesan cheese (divided)
1 ½ cups seasoned Italian breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried parsley (or 2 tablespoons fresh chopped parsley)
½ teaspoon black pepper
Salt, to taste
Cooking spray or light olive oil for baking
Optional: ½ teaspoon smoked paprika or Italian seasoning for extra flavor
Instructions
Prep the Chicken: If using whole breasts, slice them horizontally to create thin cutlets. Place between plastic wrap and pound to about ½-inch thickness. Season both sides lightly with salt and pepper.
Set Up the Breading Station: In a shallow bowl, whisk together eggs, milk, and 2 tablespoons of grated cheese. In another dish, combine breadcrumbs, remaining cheese, garlic powder, onion powder, parsley, and black pepper.
Bread the Cutlets: Dip each cutlet into the egg mixture, allowing excess to drip off, then press into the breadcrumb mix, coating both sides well.
Arrange for Baking: Line a baking sheet with parchment paper and spray with oil. Place breaded cutlets on the sheet and spray tops generously with cooking spray or drizzle with oil.
Bake: Preheat oven to 425°F (220°C). Place the tray on the lower third rack and bake for 15 minutes. Flip cutlets carefully, then bake for another 10–12 minutes until golden and cooked through.
Optional Broil: For extra crispiness, broil for 1–2 minutes—watch closely!
Serve: Let cutlets rest for 5 minutes before serving. Enjoy as-is or in sandwiches, salads, or chicken parmigiana.
Notes
- Want to prep ahead? Bread the cutlets up to 24 hours in advance and refrigerate until ready to bake.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months. Reheat in a 350°F oven for 10–15 minutes.
- Serve with pasta, roasted veggies, or layer into a sandwich with melted provolone and broccoli rabe for a bold twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: lunch
- Cuisine: American / Italian-inspired
Nutrition
- Calories: 310 kcal
- Fat: 12g
- Carbohydrates: 20g
- Protein: 28g