Name: Oven Baked Chicken Cutlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 large chicken breasts; 1 large egg; 1 teaspoon lemon juice; oil spray as needed; 1/4 cup cornstarch; 1 teaspoon sea salt; 1/4 teaspoon baking soda; 1/2 teaspoon ground paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; ground black pepper to taste; 1 1/2 cups panko breadcrumbs; 1/4 cup grated Parmesan; 1/4 teaspoon ground paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon sea salt; ground black pepper to taste

Jump to Recipe · Leave a Review

Crispy Baked Chicken Cutlets are a delightful twist on comfort food that offers a satisfying crunch and juicy inside. With a golden exterior that retains the chicken’s natural flavors, this dish stands out for its simplicity and mouthwatering taste. Perhaps it’s the way the panko breadcrumbs create a perfect crispy layer or the subtle notes of seasonings that elevate each bite—these cutlets are a celebration of both ease and excellence. They make for an exquisite weeknight dinner but also shine at gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Oven Baked Chicken Cutlets
Storing & Reheating
Chef’s Helpful Tips
Oven Baked Chicken Cutlets

I remember the first time I made Oven Baked Chicken Cutlets; I was searching for something quick yet impressive for a gathering. As I took the first bite, the crispiness and flavor took me by surprise. It’s like when fast food cravings hit, but you can whip up something even better in your own kitchen! Perfectly baked, and absolutely delicious, this recipe is perfect for families or anyone looking for a straightforward yet scrumptious meal option. With just a few ingredients and minimal prep, you’ll be eager to bring this dish home!

Why You’ll Love This Recipe

Simple & Quick: Prep and cook in just 45 minutes—perfect for busy evenings!
Irresistible Flavor: The combination of herbs and spices creates a delightful aroma and taste.
Eye-Catching Appeal: These cutlets look as good as they taste, making them a hit at any gathering.
Flexible Serving: Enjoy them as a snack, in a sandwich, or as the main course!
Diet-Friendly Options: With a few tweaks, you can adapt this recipe for gluten-free diets.

Ingredients You’ll Need

3 large chicken breasts: Boneless and skinless, these provide a lean protein base. You can also use chicken thighs for a richer flavor.
1 large egg: This binds the breadcrumbs to the chicken, helping achieve that crispy outer layer. You can substitute with a flax egg for a vegan option.
1 teaspoon lemon juice: Adds brightness and balances the flavors. Fresh is best, but bottled works in a pinch.
Oil spray (as needed): A light spray helps achieve that golden-brown color without the excess oil.
1/4 cup cornstarch: This is essential for a crispier coating—feel free to swap with potato starch if you have it.
1 teaspoon sea salt: Enhances the overall flavor of the dish.
1/4 teaspoon baking soda: Helps the chicken cutlets crisp up nice and well.
1/2 teaspoon EACH ground paprika, garlic powder, and onion powder: These spices create a depth of flavor. Paprika also adds a beautiful color.
Ground black pepper (to taste): An essential seasoning that adds just the right kick.
1 1/2 cups panko breadcrumbs: These provide the unbeatable crunch. Regular breadcrumbs work, but the texture will be different.
1/4 cup grated Parmesan: Sprinkled for added flavor; you can try nutritional yeast for a dairy-free version.
1/4 teaspoon EACH ground paprika, garlic powder, and onion powder (for the breadcrumb mixture): Repeats to enhance the panko layer’s flavor.
1/2 teaspoon sea salt (for breadcrumb mixture): Season the breadcrumbs thoroughly for flavor.

How to Make Oven Baked Chicken Cutlets

Prepare the Chicken: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. You want a non-stick finish that ensures easy cleanup. Cut the chicken breasts into thin cutlets—about 1/2 inch thick—for the best results. This allows for quicker cooking and even crispiness.
Make the Coating: In a bowl, whisk together 1 large egg with 1 teaspoon of lemon juice. In another shallow dish, mix 1/4 cup cornstarch, 1 teaspoon sea salt, 1/4 teaspoon baking soda, and the spices: 1/2 teaspoon each of ground paprika, garlic powder, and onion powder. In a third dish, combine 1 1/2 cups panko breadcrumbs, 1/4 cup grated Parmesan, and the remaining seasonings.
Breading the Chicken: Dip each cutlet into the egg mixture, allowing any excess to drip off. Then coat with the cornstarch mixture, shaking off the excess as well. Finish by dipping them into the breadcrumb mixture, pressing gently to ensure the breadcrumb coating sticks nicely.
Prepare to Bake: Arrange the coated cutlets on the prepared baking sheet. Spray a tiny bit of oil over the top of each cutlet so they crisp up beautifully in the oven.
Bake the Cutlets: Place the baking sheet in your preheated oven and bake for about 15 minutes. Halfway through, flip the cutlets to evenly brown both sides. They’re done when they are golden brown and cooked through—a meat thermometer should read 165°F (74°C) in the thickest part.

Storing & Reheating

To store your crispy chicken cutlets, let them cool completely before placing them in an airtight container in the refrigerator. They can last for up to 3 days this way. If you want to keep them longer, you can freeze the cutlets for up to 3 months—simply layer a piece of parchment paper between each cutlet before sealing them in a freezer-safe bag. For reheating, use an oven preheated to 375°F (190°C) for about 10-15 minutes to regain their crispiness. Microwave reheating is possible, but it might make them a bit soggy.

Chef’s Helpful Tips

Avoid sogginess: Make sure to shake off excess cornstarch to prevent a gummy coating.
Temperature matters: Let your egg mixture come to room temperature if possible. It helps with better coating adhesion.
Mind the cooking time: Since cutlet sizes vary, keep an eye on them as they bake to avoid overcooking.
Experiment with flavors: Feel free to add different spices to the breadcrumb mixture, such as Italian seasoning or cayenne for some heat.
Make ahead: These cutlets can be breaded and kept in the fridge for a few hours before baking, making meal prep even easier!

They offer a golden-crispy exterior, juicy and tender chicken inside, and an easy-to-follow recipe that allows for delightful variations based on what you’re in the mood for.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs can be used for a juicier cutlet, just be mindful they may take slightly longer to cook. Always check for an internal temperature of 165°F.

How can I make this recipe gluten-free?

To make Oven Baked Chicken Cutlets gluten-free, simply use gluten-free panko breadcrumbs and ensure your cornstarch hasn’t been cross-contaminated.

What can I serve with chicken cutlets?

These cutlets pair well with a wide variety of sides. Consider serving them with a fresh salad, roasted vegetables, or even mashed potatoes for a comforting meal.

Can I pan-fry the chicken cutlets instead of baking?

Absolutely! If you’re in a hurry, you can cook them in a pan over medium heat with a bit of oil, but keep an eye on them to get that desired crispiness without burning.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Oven Baked Chicken Cutlets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

Print Recipe

Description

These Oven Baked Chicken Cutlets deliver an irresistible flavor with a crispy coating, making them perfect for a quick weeknight dinner or a healthy meal option. With easy prep and delicious results, this dish is a family favorite!

Ingredients

Scale

3 large chicken breasts
1 large egg
1 teaspoon lemon juice
oil spray as needed
1/4 cup cornstarch
1 teaspoon sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
ground black pepper to taste
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sea salt
ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F, placing a sheet pan with an oven-safe wire rack inside as it heats.
Butterfly the chicken breasts by halving them lengthwise, then pound the thicker parts until even in thickness.
Set up your breading station with three shallow bowls: one for beaten egg mixed with lemon juice, one for whisked cornstarch, and one for the panko mixture.
Dredge each cutlet in cornstarch, then dip in the beaten egg, ensuring all parts are coated properly, and finally coat in the panko mixture, pressing firmly to adhere.
Let the breaded cutlets rest on a plate for 10 minutes.
Remove the hot pan/rack from the oven, spray or brush it with oil, and place the cutlets on the rack, spraying the tops before placing them in the oven.
Bake for 10 to 16 minutes until golden and thoroughly cooked, broiling for an additional 1 to 2 minutes for extra crunch before serving.

Notes

Allow the breaded chicken cutlets to rest before baking for the best texture.
Using a wire rack allows for even cooking and crispiness on all sides.
Adjust the cooking time based on the thickness of the chicken cutlets.