Baked Chicken Cutlets
These breaded baked chicken cutlets are crispy on the outside, juicy on the inside, and made with just a few pantry staple ingredients. Whether you’re craving a quick weeknight dinner or looking for a better alternative to pan-fried cutlets, this easy recipe delivers flavor and crunch without the extra oil in less than 30 minutes!
Serve them with your favorite sides, layer them on a sandwich, or slice them over salad—they’re as versatile as they are delicious.
Much cleaner (goodbye messy oil splatters) and easier than frying, using Panko breadcrumbs with a spritz of olive oil ensures they turn out golden brown every time!
Similar to my Air Fryer Chicken Katsu, this is a simple and versatile chicken that’s the perfect base for any meal. Serve it over a bed of arugula or on top of this Roasted Potato Salad for a delicious dinner!
Why This Recipe Works
- Quick and easy: With super easy prep and hands-off baking time, this is a simple chicken recipe.
- No frying required: Thanks to a simple and reliable breading, this chicken has the perfect crispy exterior without any deep frying!
- Versatile: Serve them with pasta (love them chopped up in this Caprese Pasta Salad), salad, in a sandwich, or meal-prepped for the week.
Ingredients You’ll Need
Here’s a quick look at what goes into these crispy baked chicken cutlets. You probably have most of this on hand already:
- Chicken breasts – Use two boneless, skinless breasts (about 1–1.25 lbs total), sliced in half and pounded to ¼–½ inch thick to ensure even cooking and a tender bite.
- Kosher salt – Just a touch to season the chicken and balance the flavor.
- All-purpose flour – The first layer in your breading station helps the egg stick to the chicken.
- Eggs – Lightly beaten to help the Panko breadcrumbs adhere and create that crisp crust.
- Panko breadcrumbs – These Japanese-style breadcrumbs are lighter and crunchier than traditional ones, giving you that golden, crispy finish without frying.
- Olive oil spray – A quick mist helps the breading crisp up beautifully in the oven without needing extra oil.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- Breadcrumb swaps: Panko gives the crispiest finish, but Italian-style or plain breadcrumbs work in a pinch.
- Boost the flavor: Mix garlic powder, onion powder, smoked paprika, or dried herbs like oregano or thyme into the flour for extra seasoning.
- Oil options: No olive oil spray? Use avocado oil spray or lightly brush whichever light oil you have on hand over the cutlets instead.
- Skip the prep: Use store-bought thin chicken cutlets to save time on slicing and pounding.
How to Make Baked Chicken Cutlets
Step 1: Prepare breading. In one bowl, combine flour and salt. In another bowl beat the eggs, and pour the Panko into a third bowl.
Step 2: Bread chicken. Coat each piece of chicken with flour, then dip in the eggs and fully coat with breadcrumbs.
Step 3: Arrange chicken. Place breaded cutlets on a wire rack on a baking sheet and spray lightly with olive oil.
Step 4: Bake. Cook at 400 F for 10 minutes, then flip and bake another 8 minutes or until crispy and golden brown.
Recipe FAQs
Chicken cutlets are fairly thin so they’ll almost definitely be done cooking after 15 minutes or so, but you can check for an internal temperature of 165 to be safe!
Pat the chicken dry before you bread it, and make sure you only give it a light spritz of oil. If you add too much, the oil might just make the breading soggy.
Transfer leftovers cutlets to an airtight container and store in the fridge for 3 to 4 days or in the freezer for a couple of months.
Pop them back in the oven at 350. Another light spritz of oil will help the cutlets crisp up again. From frozen, allow them to thaw first before reheating.
How to keep baked chicken crispy
- Use a wire rack: Elevate the chicken on a wire rack set inside a baking sheet to promote air circulation around all sides, preventing the bottom from becoming soggy.
- Don’t crowd the pan: Leave a few inches of space between each piece of chicken to allow for proper air circulation and prevent steaming.
- Rest on a wire rack: After baking, transfer the chicken to a wire rack to allow it to cool and prevent the bottom from becoming soggy from trapped steam.
- Keep warm: If serving immediately, you can keep the chicken warm in a low-temperature oven (around 200-250°F) on a rack to maintain crispness without overcooking or drying it out.
What to serve with baked chicken cutlets
These cutlets go with just about anything—try pairing them with roasted veggies (or air fryer vegetables), over a crisp salad, or alongside slow cooker mashed potatoes. I especially love them with this Roasted Potato Salad or a simple arugula salad tossed in lemon vinaigrette.
In the summer, I love topping them a Cherry Tomato Salad! I served these for a few friends and they looked beautiful on the platter.
More Easy Chicken Recipes
- Slow Roasted Chicken
- Crispy Hoisin Chicken Thighs
- Easy Balsamic Chicken Recipe
- Katsu Chicken Ramen
- French Onion Chicken
If you tried these baked chicken cutlets or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you, and this helps my business thrive so I can continue providing free recipes!
Baked Chicken Cutlets
Equipment
Ingredients
- 2 chicken breasts about 1-1.25 lbs total, sliced in half into cutlets and pounded until 1/4-1/2” thick
- ½ tsp kosher salt
- 1 cup all purpose flour
- 2 eggs beaten
- 1 1/2 cups panko bread crumbs
- Olive oil spray for cooking
Instructions
- Preheat the oven to 400°F.
- Place the flour, eggs, and panko bread crumbs into three shallow bowls (I like to season each bowl with a pinch of salt and pepper). Season both sides of the chicken cutlets with salt. Dredge the cutlets one at a time, by first coating them on both sides in flour, then the egg wash, then the breadcrumbs.2 chicken breasts, 1 cup all purpose flour, 2 eggs, 1 1/2 cups panko bread crumbs, ½ tsp kosher salt
- Arrange the cutlets on a wire rack over a baking sheet and lightly spray both sides with olive oil. Bake for 10 minutes, flip and then bake for another 8 minutes. If you want them super crispy you can broil on high for 2-3 minutes. Watch closely so they don’t burn!Olive oil spray
Notes
- I like to top these with a Cherry Tomato Salad (with a little drizzle of balsamic glaze) and lay it all on top of a bed of arugula, tossed with a little olive oil, lemon juice, and flaky salt.
Nutrition
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