I don’t know if anything beats chicken cutlets in the oven for easy, crispy, and downright delicious dinners. Golden brown on the outside, juicy on the inside, and perfectly seasoned—what’s not to love? (That was a rhetorical question.) And the best part? You get a fried cutlet’s crunch without the mess or the extra oil.
Since I discovered how simple it is to bake them at home, they’ve been on repeat in my kitchen. Whether it’s a quick weeknight dinner, meal prep for the week, or an excuse to make an epic chicken sandwich, these crispy baked chicken cutlets always hit the spot. And yes, making it through Monday is a reason to celebrate in this house. 😉
If you’re looking for another delicious and easy chicken dish, try this Canned Chicken Salad Recipe—a quick, protein-packed meal perfect for busy days!
Why You’ll Love Chicken Cutlets in Oven
Okay, let me tell you why this chicken cutlet recipe is a total game-changer:
- Healthier than Traditional Fried Cutlets: You still get that crispy crunch without the extra oil and frying mess. You can enjoy all the flavors with none of the guilt.
- Crispy on the Outside, Juicy on the Inside: Picture this: a golden, crispy crust that gives way to tender, juicy chicken. It’s the best of both worlds.
- Easy to Make with Simple Ingredients: No fancy stuff here—just basic ingredients you probably already have in your pantry. Chicken, breadcrumbs, a little seasoning, and bam, you’ve got dinner.
- Family-Friendly and Versatile: These cutlets are the Swiss Army knife of meals. Serve them as is, throw them on a bun for a killer chicken sandwich, or pair them with your favorite sides. The whole family will love it.
Ingredients Needed for Chicken Cutlets in Oven
Here’s what you’ll need to make these crispy chicken cutlets, plus a few swaps if you’re looking to make them fit your dietary needs (or just what you’ve got in the kitchen):
- Chicken Breasts (or Thighs): Either works, but I love using breasts for that perfect, lean protein. Thighs? Juicier, if you’re into that.
- Seasoned Breadcrumbs: You can go for store-bought or get fancy and make your own! Either way, they’ll give us that golden crunch we all crave.
- Parmesan Cheese: This is the secret to extra crispy goodness. You’ll be the crispy cutlet champion if you add this in.
- Eggs and Milk (or Buttermilk): For that tender chicken, buttermilk’s your best friend. If you’re out, regular milk will still do the trick.
- Flour for Dredging: A light coating of flour ensures the egg and breadcrumbs stick, making for that perfect crunch when baked.
- Seasonings: Here’s where the magic happens—salt, pepper, garlic powder, paprika, and Italian herbs. Simple but oh-so-flavorful!
Substitutions for Different Diets:
- Gluten-Free: Swap the breadcrumbs and flour for gluten-free versions (or use crushed nuts if you’re feeling adventurous).
- Dairy-Free: Omit the Parmesan or opt for a dairy-free substitute.
- Keto: Almond flour works wonders here instead of regular flour, and you can skip the breadcrumbs altogether for a low-carb version.
How to Make Chicken Cutlets in the Oven (Step-by-Step)
This is where the magic happens! Follow these simple steps, and you’ll have perfectly crispy, juicy chicken cutlets in no time—without a drop of frying oil in sight.
1. Prepare the Chicken
First, grab your chicken breasts (or thighs) and slice them if they’re thicker. Then, give them a quick pound with a meat mallet (or a rolling pin if you’re improvising) to get them to an even thickness. Why? Because even thickness = even cooking. Nobody wants a dry, overcooked edge and a raw center.
2. Set Up the Breading Station
Time to get organized! Set up three shallow bowls:
- Flour in the first bowl for that all-important first coating.
- Egg wash (beaten eggs + a splash of milk) in the second bowl to help everything stick.
- Seasoned breadcrumbs in the third bowl—this is where the magic happens! Mix in Parmesan cheese for that next-level crispiness and a savory flavor boost.
3. Coat the Chicken
Now, let’s get those cutlets dressed for success:
- Dredge in flour—shake off the excess.
- Dip in the egg wash—make sure it’s fully coated.
- Press into the breadcrumb mixture—get in there and coat every inch. Add your seasonings (salt, pepper, garlic powder, paprika, and Italian herbs) to the breadcrumbs for a flavor-packed crust!
4. Bake for Maximum Crispiness
Arrange the breaded chicken on a wire rack placed over a baking sheet. (This little trick lets the heat circulate the chicken, making it crispy on all sides—no soggy bottoms here!) Bake at 425°F (220°C) until golden brown and cooked through, about 18-22 minutes, depending on thickness.
5. Optional Final Touch – Broil for Extra Crunch
Want that deep, golden, ultra-crispy crust? Flip on the broiler for the last 2-3 minutes. Just keep an eye on them—crispy is good, burnt is not.
Tips for Perfect Oven-Baked Chicken Cutlets
Want to take your chicken cutlets from good to restaurant-level crispy? Keep these simple tips in mind, and you’ll never look back!
- Use Panko Breadcrumbs for Extra Crispiness – Regular breadcrumbs work, but Panko is the way to go if you want that next-level crunch. Those bigger, airier flakes give you that perfect crispy coating—no deep frying required!
- Don’t Skip the Wire Rack – This one’s a game-changer. Placing your cutlets on a wire rack over a baking sheet lets the hot air circulate, giving you a crispy crust on both sides. No more soggy bottoms!
- Lightly Spray with Oil for Golden Results – A quick spritz of cooking spray or a drizzle of oil before baking helps the coating crisp up beautifully. It’s the secret to getting that golden, fried look without frying.
- Bake at High Heat for the Best Texture – Low and Slow? Not today. Baking at 425°F (220°C) ensures a crispy outside while keeping the inside juicy and tender. High heat = crispier, crunchier, better.
Serving Suggestions – What to Pair with Chicken Cutlets
So, you’ve got your crispy, golden chicken cutlets out of the oven—now what? Time to build the perfect meal!
Classic Sides – Keep it comforting with
- Creamy mashed potatoes (because crispy + creamy = perfection)
- Roasted veggies like carrots, Brussels sprouts, or asparagus for balance
- A side of buttery pasta or even spaghetti with marinara for an Italian-inspired meal
Salads – Light, fresh, and the perfect contrast to crispy chicken:
- A Caesar salad with crunchy croutons and parmesan
- A Greek salad with juicy tomatoes, cucumbers, and feta
- Arugula with lemon dressing for a zesty, peppery kick
Sandwich Option – Feeling handheld? Toss that cutlet on a bun with lettuce, tomato, and your favorite sauce (hello, honey mustard or garlic aioli!). Instant crispy chicken sandwich—no drive-thru required.
Storage & Reheating Tips for Chicken Cutlets in Oven
Got leftovers? Lucky you! These crispy chicken cutlets store and reheat like a dream—if you do it right. Here’s how to keep them tasting just as good as day one.
- Refrigeration – Store cooled cutlets in an airtight container in the fridge for up to 4 days. Just ensure they’re completely cool before sealing them up—trapping steam = a soggy disaster.
- Freezing – Before baking: Bread the cutlets, lay them on a baking sheet, and freeze until solid. Then, transfer to a freezer bag for easy grab-and-bake meals.
- After baking: Let them cool completely, then freeze in a single layer before stacking. They’ll stay fresh for up to 3 months.
- Reheating (The Right Way!) – Skip the microwave unless you like sad, soggy chicken (no judgment… but also, why?).
- Oven: Bake at 375°F (190°C) for 8-10 minutes until crispy.
- Air Fryer: 350°F (175°C) for 5-7 minutes—hello, instant crisp!
Chicken Cutlets in Oven
Ingredients
- 2 boneless skinless chicken breasts (or 4 thinly sliced cutlets)
- 1 cup seasoned breadcrumbs panko recommended for extra crunch
- ¼ cup grated Parmesan cheese for extra crispiness
- ½ cup all-purpose flour for dredging
- 2 large eggs beaten
- 2 tbsp milk or buttermilk for more tenderness
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tsp Italian seasoning
- Cooking spray or olive oil
Instructions
- Prepare the Chicken – Slice thick chicken breasts in half and pound them to an even thickness for uniform cooking.
- Season the Breadcrumbs – In a bowl, mix breadcrumbs with Parmesan cheese, salt, pepper, garlic powder, paprika, and Italian seasoning.
- Set Up the Breading Station – Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with the seasoned breadcrumb mixture.
- Coat the Chicken – Dredge each piece in flour (shaking off excess), dip into the egg wash, and then press into the breadcrumb mixture, ensuring full coverage.
- Bake for Crispiness – Place the breaded chicken on a wire rack over a baking sheet, spray lightly with cooking spray, and bake at 425°F (220°C) for 18-22 minutes until golden and cooked through.
- Final Touch (Optional) – Broil for the last 2-3 minutes for extra crunch, but keep a close eye to prevent burning.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular.
- To prevent sogginess, don’t skip the wire rack!
- For gluten-free: Use almond flour and gluten-free breadcrumbs.
- For dairy-free: Omit Parmesan and use dairy-free milk.
If you enjoy this recipe, please leave a rating and a comment below! We’d appreciate any tips or photos of your results. Thank you for being part of our community! 🙂
Frequently Asked Questions about Chicken Cutlets in Oven
How to cook chicken cutlet in the oven?
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack. Bread the chicken cutlets by coating them in flour, dipping them in egg wash, and covering them with seasoned breadcrumbs. Bake for 15-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (75°C).
How to bake cutlets in the oven?
Arrange breaded chicken cutlets on a wire rack placed over a baking sheet to ensure even airflow. Lightly spray with oil for extra crispiness and bake at 400°F (200°C) for 15-20 minutes, flipping once for even cooking. For extra crunch, broil for the last 1-2 minutes.
How to make chicken cutlets in the oven?
Pound chicken breasts to an even thickness, then dredge them in flour, egg wash, and seasoned breadcrumbs. Arrange them on a lined baking sheet or wire rack, spray with oil, and bake at 400°F (200°C) for 15-20 minutes. Flip halfway through and broil for extra crispiness.
How long to cook breaded chicken in the oven?
Breaded chicken cutlets typically take 15-20 minutes at 400°F (200°C). The exact time depends on thickness, so check for an internal temperature of 165°F (75°C). Flip halfway through for even browning.
How do you know when chicken cutlets are done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). The exterior should be golden brown and crispy, and the juices should run clear when sliced. Avoid overcooking to prevent dryness.
How do you not overcook chicken cutlets?
Cook at high heat (400°F/200°C) for 15-20 minutes and check the internal temperature early. Remove from the oven as soon as they reach 165°F (75°C) to prevent drying out. Let them rest for a few minutes before serving to retain moisture.
How do you keep breaded chicken crispy in the oven?
Use panko breadcrumbs for extra crunch, bake on a wire rack to allow airflow, and lightly spray the cutlets with oil before baking. Broil for 1-2 minutes at the end for added crispiness. Avoid covering with foil or stacking after baking, as this traps moisture and makes them soggy.
Why is my breaded chicken not crispy?
Your chicken may not be crispy due to too much moisture, not enough oil, or baking at too low a temperature. Pat the chicken dry before breading, use a wire rack for airflow, and bake at 400°F (200°C). Spraying lightly with oil helps achieve a golden, crispy texture.
How do you keep chicken cutlets from drying out?
Pound the chicken to an even thickness, bake at high heat (400°F/200°C), and remove as soon as it reaches 165°F (75°C). Marinating beforehand or using buttermilk in the breading process adds extra moisture. Letting the cutlets rest for a few minutes after baking helps retain juices.
How do you heat up chicken cutlets without drying them out?
Reheat in a 375°F (190°C) oven for 8-10 minutes or in an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it makes the breading soggy and dries out the meat. If needed, cover loosely with foil to prevent excessive crisping while reheating.
How do you keep breaded chicken from getting soggy in the oven?
Bake on a wire rack instead of directly on a baking sheet to allow air circulation. Use panko breadcrumbs for a crispier texture and avoid overcrowding the pan. Serve immediately after baking, as storing in a sealed container will soften the breading.
What is the trick to getting crispy chicken?
Use panko breadcrumbs mixed with parmesan, bake on a wire rack, and spray lightly with oil before baking. Cooking at high heat (400°F/200°C) and broiling for the last 1-2 minutes ensures a crispy, golden crust.
How do you make breading stick to chicken cutlets?
Dredge the chicken in flour first, then dip into a beaten egg wash, and finally coat with breadcrumbs, pressing firmly to adhere. Let the breaded chicken rest for 10-15 minutes before baking to help the coating stick. Avoid excessive moisture on the chicken before breading.
Why does the breading fall off my chicken cutlets?
Breading falls off if the chicken is too wet, if the breading process is rushed, or if it’s flipped too soon. Pat the chicken dry before breading, follow the flour → egg → breadcrumb method, and let the coating set before baking. Flipping gently with a spatula prevents breaking the crust.
What keeps chicken moist when baking?
Marinating in buttermilk or a seasoned brine before cooking helps retain moisture. Baking at high heat for a shorter time prevents the meat from drying out. Letting the chicken rest for a few minutes before slicing allows juices to redistribute, keeping it tender.