Oven Baked Crispy Chicken Cutlets
These Crispy Chicken Cutlets are oven baked until golden, crunchy, and juicy with a flavorful parmesan panko coating. Easy to make and perfect for weeknight dinners, sandwiches, salads, or meal prep.
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Servings: 2 -4 servings
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.