Craving crispy, golden chicken cutlets but don’t want to deal with the mess (and extra calories) of frying? You’re not alone! Ever since I first baked chicken cutlets in oven, I’ve rarely gone back to stovetop frying. Oven-baked cutlets offer all the crunchy satisfaction, minus the splatter and heavy greasiness. They’re a favorite for busy weeknights because they come together in just 30 minutes with minimal clean-up, creating consistently tender and juicy results every single time.

If you like easy, healthy meals with big flavor, me too, so you’re in the right place. Let’s cook the best chicken cutlets in the oven, with my best tips for crispy breading, tweaks for different dietary needs, and many delicious serving ideas.

Looking for more meals? Check out my Weeknight Dinner Ideas.

What You’ll Need to Cook These Chicken Cutlets in oven Recipe

Ingredients (Exact Measurements):

1. 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
2. 1 cup Panko breadcrumbs
3. ½ cup regular Italian breadcrumbs
4. 1 tsp salt
5. ½ tsp black pepper
6. 1 tsp garlic powder
7. 1 tsp Italian seasoning
8. 2 tsps. grated Parmesan cheese (optional, but highly recommended)
9. 2 large eggs
10. ½ cup all-purpose flour
11. 2 tsps. olive oil (or olive oil cooking spray for extra lightness)

Equipment:

Rimmed baking sheet: Buy a quality rimmed baking sheet on Amazon.
Meat mallet or rolling pin: My favorite meat tenderizer tool.
Parchment paper (for easy cleanup and to prevent sticking): Best pre-cut parchment paper sheets.

Preparing Your Chicken Cutlets

Proper preparation is the key to quick-cooking, juicy chicken cutlets:

1. Cutting Chicken Breasts into Cutlets

• Place your chicken breast on a cutting board.
• With a sharp knife, slice horizontally through the middle of the breast, holding your hand flat on top to steady it, to create two thinner cutlets from each piece.

2. Pounding to Even Thickness

• Place each piece between two sheets of parchment or plastic wrap.
• Gently pound to an even thickness (about ½ inch thick), this ensures every piece cooks through at the same rate, staying juicy and tender.

Safety Tip: Always use a separate cutting board and utensils for raw chicken. For more on safe handling, visit the USDA’s Chicken Safety Guidelines.

The Perfect Breading Process

Classic 3-Step Breading: To get that irresistible crunch, we’ll use the traditional “dry-wet-dry” method:

1. Flour: In a shallow bowl, mix the flour with half the salt and pepper. Coat each chicken cutlet lightly, shaking off the excess.
2. Egg: Beat the eggs in a separate dish. Dip floured cutlets, making sure both sides are coated.
3. Breadcrumbs:
   • Mix Panko, Italian breadcrumbs, remaining salt, pepper, garlic powder, Italian seasoning, and Parmesan in a third bowl.
   • Press each cutlet in this mixture firmly so the breading adheres.

Tip: For the crispiest results, use a blend of Panko and standard Italian crumbs; this maximizes crunch and coverage.

Want to get creative? Add dried oregano, smoked paprika, or chopped fresh parsley to the mix.

Baking Instructions

Preheat Your Oven: 375°F (190°C) is ideal for crispy and juicy cutlets, hot enough to brown the coating, but gentle enough to keep the chicken moist.

Prepare Your Baking Sheet:

• Line your rimmed baking sheet with parchment paper.
• Drizzle a bit of olive oil on the paper, or spritz with cooking spray, for an even golden finish.

Arrange & Bake:

• Lay breaded cutlets in a single layer, not touching.
• Lightly drizzle with a bit more olive oil or spray on top (this helps with browning).

Cook Times:

• Standard Thickness (½ inch): 15-18 minutes
• Thin Cutlets (¼ inch): 12-15 minutes
• Thick Cutlets (¾ inch): 20-25 minutes

Flip after 10 minutes for extra even browning, but it’s not strictly necessary.

The most accurate test for doneness?
Chicken should register 165°F (74°C) on an instant-read thermometer.
Grab an instant-read meat thermometer here!
See the USDA food safety guidelines.

Variations and Add-Ons

• Parmesan Crusted Cutlets:  Swap half the breadcrumbs for grated Parmesan!
• Herb & Spice Boost:  Add chili flakes, smoked paprika, or lemon zest to the breadcrumb blend.
• Gluten-Free: Use gluten-free panko or almond flour.
• Chicken Thighs: Yes, you can use skinless thighs! Just pound them to even thickness before breading.

Serving Suggestions

These oven-baked chicken cutlets are endlessly versatile!

• Classic: Over spaghetti with Homemade Marinara Sauce.
• Light: Next to my Simple Italian Salad.
• Comfort: Layer onto a sandwich with fresh mozzarella and basil.
• Party-Ready: Slice into strips for dipping with ranch or honey mustard.

Storage and Reheating

Storing Leftovers: Cool cutlets completely, then store in glass food storage containers in the fridge for up to 3 days.
Reheating: To keep cutlets crisp, reheat in a 350°F oven for 8-10 minutes.
Freezing: Place cooled cutlets on a lined baking sheet and freeze until solid, then transfer to freezer bags for up to 2 months.

Common Questions About Baking Chicken Cutlets

How long to cook chicken cutlets in oven at 350? approximately for 18-22 minutes, depending on thickness, or until internal temp is 165°F.

Can I use chicken thighs instead of breasts? of course just Pound to even thickness and follow the same steps.

How do I keep bread from getting soggy? Don’t overcrowd your baking sheet, and use a wire rack over your sheet pan if you have one more for extra airflow.

Do I need to flip chicken cutlets in the oven? Flipping helps both sides brown, but if you spray the tops well, you can skip it if you’re short on time.

So this is the recipe in 30 minutes! Making chicken cutlets in the oven is easier, quicker, healthier, and just as satisfying as the fried version. In this quick time, you can enjoy golden, crispy, and tender cutlets without any fuss. Don’t be afraid to mix up the flavors, try new spices, go gluten-free, or add a bit more cheese.

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