Easy Chicken Cutlet Recipes in Oven

My Go-To Oven-Baked Chicken Cutlets: Crispy, Juicy, and So Easy!

Let me share with you my absolute favorite way to make chicken cutlets in the oven. This recipe has been my lifesaver on countless busy weeknights. It’s quick, easy, and delivers that satisfying crunch without the mess of frying. Plus, it’s healthier too! Here’s how I whip up these crispy, juicy cutlets that my family can’t get enough of.

My Simple Ingredients

• 4 boneless, skinless chicken breasts (I usually get about 8 cutlets out of these)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs (I love the extra crunch these provide)
• 1/2 cup grated Parmesan cheese (the real stuff, not the powdered kind)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil cooking spray (my secret for that golden-brown finish)

My Easy Oven-Baked Chicken Cutlet Process

1. First, I preheat my oven to 425°F (220°C). This high heat is key for achieving that crispy exterior.
2. I start by cutting each chicken breast horizontally into two thin pieces. If they’re still thick, I place them between two sheets of plastic wrap and gently pound them to an even thickness.
3. Next, I set up my breading station. I put the flour in one shallow dish, beat the eggs in another, and mix the panko, Parmesan, garlic powder, oregano, basil, salt, and pepper in a third.
4. I dip each chicken piece first in flour, then egg, and finally in the panko mixture, making sure it’s well coated. I press the crumbs gently to help them adhere.
5. On a large baking sheet lined with parchment paper, I arrange the breaded cutlets in a single layer. Then comes my secret step – I spray each cutlet lightly with olive oil cooking spray. This helps them get that beautiful golden color in the oven.
6. Into the oven they go for about 15-20 minutes. I flip them halfway through to ensure even browning.
7. I know they’re done when they’re golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C).

Why I Love These Oven-Baked Chicken Cutlets

This recipe has become my go-to for so many reasons:

• It’s much healthier than traditional fried cutlets, but still satisfyingly crispy.
• The mess is minimal – no oil splatters to clean up!
• I can prep other parts of the meal while the cutlets bake.
• They’re versatile – great on their own, in sandwiches, or topped with sauce and cheese for chicken Parmesan.
• Leftovers (if there are any!) make great chicken nuggets for the kids’ lunches.

My Serving Suggestions

I love serving these cutlets with:

• A simple arugula salad dressed with lemon and olive oil
• Roasted vegetables – I often throw these in the oven alongside the chicken
• A side of marinara sauce for dipping
• Lemon wedges for squeezing over the top

My Pro Tips

• For extra flavor, I sometimes add grated lemon zest to the panko mixture.
• If I’m in a hurry, I use chicken tenderloins instead of breasts – no cutting required!
• To make these gluten-free, I substitute the flour and panko with gluten-free alternatives.
• For a spicy kick, I might add some cayenne pepper to the breading mixture.

These oven-baked chicken cutlets have saved dinner in my house more times than I can count. They’re crispy, juicy, and so much easier than traditional fried cutlets. I hope they become a staple in your kitchen too. Happy cooking!