These easy baked chicken cutlets are crispy, golden and packed with so much flavor! Skip the frying and bake the coated chicken cutlets and still get perfectly crisp yet juicy chicken!
Check out my Chicken Cutlets recipe for your classic crispy, pan fried cutlets.
BAKED CHICKEN CUTLETS
These crispy baked chicken cutlets are so easy, crispy, and juicy. Thin chicken cutlets coated in a seasoned breadcrumb mixture and then baked until crispy on the outside and juicy on the inside. These cutlets make for the perfect weeknight dinner and perfect to serve alongside all your favorite side dishes.
WHAT YOU NEED-
- Chicken– To get the best crispy, thin chicken cutlets, you want to use boneless, skinless chicken breast. You can use whole breasts and slice them thinly yourself or save time by buying thin-cut chicken breasts.
- Eggs– What ensures the breading sticks to the chicken, you want to use eggs! I like to season the egg mixture for added flavors.
- Breadcrumbs– You can use either plain or seasoned plain breadcrumbs for the breading. You can also swap the classic breadcrumbs for Panko breadcrumbs. I like to do a mix of both regular and Panko breadcrumbs.
- Flour– For the chicken dredging you want to pair the breadcrumbs with all purpose flour.
- Seasoning– This recipe calls for a classic mix of salt, pepper, garlic powder, Italian seasoning, and paprika to season the crispy chicken cutlets. You can also swap or add different seasoning blends like Cajun seasoning for more flavors.
- Oil & Butter– Although the chicken is still baked, you still want to coat the baking sheet with olive oil and butter to get crispy chicken.
HOW TO MAKE BAKED CHICKEN CUTLETS
Not only is this simple chicken cutlet recipe easy, but also skips the messy frying!
- Preheat the oven and drizzle olive oil onto a baking sheet and add the cubed butter.
- Pat the chicken dry and remove any excess fat. Gently pound with a meat mallet until about 1/4-inch thick.
- Whisk the eggs and seasonings in one shallow bowl. In another, combine the flour, breadcrumbs, and seasonings.
- Dip each chicken cutlet into the egg mixture, then coat completely in the breadcrumb mixture. Place on the prepared baking sheet.
- Bake for 10 minutes, flip, then bake for another 8–10 minutes, until cooked through.
- Broil on high for 3–4 minutes, watching closely, until golden and crispy. (The chicken should reach 165°F in the thickest part.)
- Let the chicken rest for a few minutes, then slice and serve with your favorite sides.
SERVING IDEAS
If you are enjoying these breaded chicken cutlets as a main dish, pair with the right sides for the ultimate dish!
- Creamy Baby Potatoes
- Simple Fried Rice
- Creamy Mashed Potatoes
- Cilantro Lime Rice
- Garlic Bread
- Loaded Mashed Potato Casserole
- Chicken Fil A Waffle Fries
- Carrot Salad
- Olive Garden Salad
Dipping Sauces– Dip these delicious baked chicken cutlets into your favorite sauces! Here are some of my favorite dipping sauces to pair with this chicken:
WAYS TO ENJOY CRISPY CHICKEN CUTLETS
You don’t only have to enjoy this baked chicken as a main dish! These juicy chicken cutlets are great to add to so many different dishes!
- Pasta– Add this chicken to your creamy Alfredo pasta, pesto pasta or spicy pasta for a heartier pasta recipe.
- Salad– This chicken is a great topping for your favorite salads. I love adding this salad to my chicken Caesar pasta salad or plain Caesar salad!
- Wraps– Instead of chicken tenders, use this crispy chicken for all your favorite wraps, like chicken Caesar wraps, buffalo chicken wraps and more!
- Bowls– Cube this crispy chicken and make the copycat KFC famous bowls.
- Sandwich– Make a crispy chicken sandwich with this chicken, like a crispy chicken Caesar sandwich!
QUESTIONS YOU MIGHT HAVE:
The internal temperature of cooked chicken is 165°F. Since these chicken cutlets are thin, it shouldn’t take long to cook.
Yes, you can totally bake the chicken cutlets. Once cooled, store in the fridge and when ready to use reheat in the air fryer, oven, or microwave.
You want all the chicken to be about 1/4-inch thick. The key is to make sure all the cutlets are the same thickness, to ensure they all cook at the same time.
Yes, you can use either seasoned or plain breadcrumbs. You can even use Panko breadcrumbs.
Make sure not to use too much oil on the baking sheet. You only need enough to lightly coat the pan and help the chicken crisp up. Too much oil can soak into the breadcrumbs and make the coating greasy and soggy. Also, avoid overcrowding the pan and broil the cutlets for a few minutes at the end for a crispier coating.
For the crispiest coating, serve them shortly after baking. You can also broil them for a few minutes at the end, as directed in the recipe, to help the breading become extra golden and crisp.
Once the chicken is cooled, store cover or in an airtight container in the fridge for 3-4 days. Reheat and enjoy!
Yes! Swap the thin chicken breast for chicken tenderloins and make crispy and juicy chicken tenders instead.
OTHER CHICKEN RECIPE-
Check out all my other delicious chicken recipes!
Easy Baked Chicken Cutlets
Ingredients
- 2 boneless skinless chicken breasts cut lengthwise
- 2 Tbsp olive oil
- 2 Tbsp butter cubed
Bowl 1-
- 2 large eggs whisked
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Bowl 2-
- 2/3 cup breadcrumbs plain or seasoned
- 1/2 cup all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
Instructions
- Preheat the oven to 425°F. Drizzle olive oil into a 9×13 baking sheet and sprinkle the cubed butter.2 Tbsp olive oil, 2 Tbsp butter, cubed
- Remove any excess fat from the chicken breasts, rinse and then pat dry with paper towels.2 boneless skinless chicken breasts, cut lengthwise
- Place each chicken breast on a cutting board and cover the top with a piece of plastic wrap or parchment paper. Using a meat mallet, gently pound the chicken until each piece is an even thickness, about 1/4-inch thick. (This helps the chicken cook evenly and prevents thinner areas from drying out.)
- In a shallow bowl, whisk together the eggs and seasoning.2 large eggs, whisked, ½ tsp salt, ½ tsp ground black pepper, ½ tsp garlic powder, ½ tsp paprika
- In a separate bowl or deep plate, combine the flour, breadcrumbs, and seasonings. .2/3 cup breadcrumbs , plain or seasoned, 1/2 cup all-purpose flour, 1 tsp salt, ½ tsp ground black pepper, 1 tsp garlic powder, 1 tsp Italian seasoning, ½ tsp paprika
- Working with one chicken cutlet at a time, dip the chicken into the whisked eggs, making sure it is fully coated on both sides. Immediately transfer the chicken to the breadcrumb mixture and gently press the coating onto the chicken so it sticks well on both sides.
- Gently shake off any excess coating, then place the breaded cutlet onto the prepared baking sheet. Make sure the cutlets are in a single layer and aren’t overlapping. Repeat with the remaining chicken.
- Bake the chicken cutlets at 425°F for about 10 minutes. Carefully flip each cutlet, then continue baking for another 8–10 minutes, or until the chicken is cooked through. (If the pan seems dry, drizzle a little more olive oil over the cutlets or around the edges of the pan.)
- Turn the oven to broil on high and broil the chicken for 3–4 minutes, until the coating is crispy and golden brown. (Watch the chicken closely while broiling, as it can burn quickly.)
- Once cooked, let the chicken rest for a few minutes, then slice and serve with your desired sides.
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