These Oven Baked Crispy Chicken Cutlets are everything you want in a simple homemade dinner recipe: golden, crunchy, juicy, flavorful, and incredibly versatile. Made with tenderized chicken breasts coated in seasoned panko breadcrumbs and parmesan cheese, these oven baked chicken cutlets turn beautifully crisp without the mess of deep frying. They’re light, crispy, and packed with flavor in every bite.
Whether you serve them with pasta, risotto, salad, roasted vegetables, sandwiches, or simply dipped into your favorite sauce, these crispy baked chicken cutlets are one of those dependable recipes you’ll come back to again and again. They’re family-friendly, meal-prep friendly, and surprisingly easy to make with simple pantry ingredients.
The combination of panko breadcrumbs, parmesan cheese, garlic, onion powder, and herbs creates a deeply savory coating that crisps up beautifully in the oven while keeping the chicken juicy and tender inside.
If you’ve been searching for the perfect crispy chicken cutlet recipe that tastes restaurant-quality but is easy enough for a weeknight dinner, this is it.
Why you’ll love this recipe!
What ingredients do I need?
- Chicken Breasts: Butterflying and tenderizing the chicken helps it cook evenly and stay juicy while creating the classic thin cutlet texture.
- Flour: The flour helps the egg mixture adhere properly to the chicken.
- Egg and Water: Creates the binding layer that helps the breadcrumbs stick evenly.
- Panko Breadcrumbs: Panko breadcrumbs create a lighter, crispier texture than traditional breadcrumbs.
- Parmesan Cheese: Optional, but highly recommended for extra savory flavor and beautiful golden browning.
- Garlic Powder and Onion Powder: Adds deep savory flavor throughout the coating.
- Dried Parsley: Adds freshness and balances the richness of the coating.
- Paprika: Adds subtle warmth and color.
- Olive Oil: Helps the cutlets crisp and brown beautifully in the oven.
Recipe Variations
- Italian forward: Add Italian seasoning to the breadcrumb mixture and then serve with marinara and mozzarella for chicken parmesan!
- Spicy Cutlets: Make spicy cutlets with cayenne pepper or red pepper flakes in the breadcrumb mixture.
- Buffalo Chicken Cutlets: Drizzle with your favorite buffalo sauce and dip in blue cheese, or ranch, dressing.
- Cutlet Sandwich: Slice for crispy chicken sandwiches and top with your favorite cheese and sandwich toppings.
Pro Tips
- Make sure to butterfly and tenderize the chicken breast. This is what takes your cutlets from good to amazing (IMO). To butterfly chicken, place your hand flat on top and carefully slice horizontally through the thickest part of the breast, stopping before cutting all the way through. Then open it like a book for thinner, more even chicken that cooks faster and stays juicy.
- To then tenderize the chicken, place a piece of parchment paper on top and use a meat tenderizer (like this one here) to gently pound on the breast making it as even as possible. The even thickness helps the chicken cook evenly and stay juicy.
- Press the breadcrumbs firmly onto the chicken. I mean really press the breadcrumb mixture onto the chicken so the coating adheres well and becomes extra crispy.
- Don’t skip the oil. A light spray or drizzle of olive oil is key for achieving golden, crispy cutlets in the oven.
- Use parchment paper on the baking sheet, it helps to prevent sticking and encourages even browning.
- Flip the cutlets halfway through baking. Flipping ensures both sides become crispy and evenly golden.
- Don’t overcook! This is the biggest mistake people make when cooking chicken, especially the breast. Chicken breasts can dry out really quickly. Pull them out of the oven once they reach 165°F internally.
- Rest the chicken cutlets before slicing. Allowing the chicken to rest keeps the juices inside the meat instead of running out.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Panko Breadcrumbs: Use regular, or Italian, breadcrumbs instead of panko for a finer texture
- Parmesan Cheese: Swap with fresh pecorino romano
- Olive Oil: Avocado oil spray can replace the olive oil
Dietary Substitutions
- Gluten-Free: Use gluten-free flour and gluten-free panko breadcrumbs.
- Dairy-FreeOmit the parmesan cheese or use a dairy-free parmesan alternative.
Leftovers and Storage
- Refrigerator: Store leftover chicken cutlets in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooked cutlets in a freezer-safe container for up to 2 months.
- Reheating: For best crispiness, reheat in the oven or air fryer at 350°F until warmed through. Avoid microwaving if possible, as it softens the coating.
But, I Still Have A Few Questions…
Can I fry these instead of baking?
Yes. Pan fry in shallow oil over medium heat for about 3–4 minutes per side until golden and cooked through. Make sure the oil is hot enough though, otherwise the chicken coating will be soggy.
Why are my chicken cutlets not crispy?
Usually this happens from not using enough oil, overcrowding the pan, or not pressing the breadcrumbs firmly enough onto the chicken.
Can I make these ahead of time?
Yes. You can bread the chicken several hours ahead and refrigerate until ready to bake.
Can I freeze chicken cutlets?
Absolutely! You can freeze cooked cutlets in an airtight container for up to 2 months and reheat per instructions above. You can also bread them and freeze on a parchment paper lined baking sheet. Once frozen, transfer to a freezer safe container or bag. They will last for up to 2 months, and when ready to use defrost in the fridge overnight and then cook per recipe instructions.
How do I keep chicken cutlets crispy?
A light coating of oil and baking at a high temperature helps the cutlets crisp properly. Reheating in the oven or air fryer instead of the microwave also helps maintain the crunchy coating.
Why do I need to tenderize the chicken?
Tenderizing creates even thickness so the chicken cooks more evenly and stays juicy while also giving the cutlets that classic thin crispy texture. I use a tenderizer similar to this one here.
What should I serve with crispy chicken cutlets?
Pasta, roasted vegetables, salad, mashed potatoes, sandwiches, or rice all pair beautifully. You can seriously put these cutlets on everything! In fact, try my Creamy Carrot Risotto with these!
Why are my chicken cutlets not getting golden brown?
Usually this happens when there is not enough oil on the coating or the oven temperature is too low. A light spray or drizzle of olive oil helps the breadcrumbs crisp and brown beautifully.
Do I have to use parmesan cheese?
No, but it adds extra flavor and helps create a crispier golden crust.
Can I air fry these?
Yes. Air fry at 400°F for about 10–14 minutes, flipping halfway through.
How thin should the chicken be?
About ¼–½ inch thick works best for quick, even cooking.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Oven Baked Crispy Chicken Cutlets
Ingredients
- 2 large chicken breasts butterflied and tenderized
- 4 tablespoons all purpose flour
- 1 egg
- 1 tablespoon water
- ¾ cup panko breadcrumbs
- ¼ cup grated parmesan cheese optional but recommended
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Olive oil spray or olive oil drizzle
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with olive oil.
- Butterfly chicken breast in half, cutting almost all the way through, to thin. Then cover with some parchment paper and tenderize with a meat tenderizer lightly to even it out.
- Set up three breading stations:
- Bowl 1: flour, salt, pepper, parsley, garlic powder, onion powder, and paprika
- Bowl 2: egg and water, whisked together
- Bowl 3: panko breadcrumbs and parmesan cheese
- Dredge each chicken cutlet in the flour mixture, coating all sides lightly.
- Dip into the egg mixture, allowing excess to drip off.
- Press firmly into the breadcrumb mixture until evenly coated on all sides.
- Place the breaded chicken onto the prepared baking sheet.
- Lightly spray or drizzle the tops with olive oil.
- Bake for 18–22 minutes, flipping halfway through, until golden brown, crispy, and the internal temperature reaches 165°F.
- Let rest for 5 minutes before slicing and serving.
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Looks delicious. Your pictures show seasonings in the flour. The instructions say seasonings in the bread crumbs. Does it matter? Which do you prefer?
Hi Jan! Thank you SO much for bringing this to my attention. I do both. However, I do prefer adding the seasonings to the flour and the parmesan cheese to the breadcrumbs for this recipe. I edited the instructions to reflect that as well as make sure people don’t forget the tenderizing step! It makes such a difference when working with chicken breasts. I am so sorry for the error and I hope you make them and enjoy them as much as we do! -Jenn