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Baked Chicken Cutlets

Knock-your-socks-off baked chicken cutlets! I have a few simple tricks to make them extra crispy in the oven. A kid-friendly weeknight meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 cutlets
Calories: 216 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 boneless, skinless chicken breasts about 12 ounces each
  • ½ cup Italian seasoned breadcrumbs whole wheat if possible
  • ¼ cup panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper optional
  • 1 large egg
  • Chopped fresh parsley or chives optional for garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 400°F. Place a wire rack on top of a baking sheet and generously with nonstick spray. Slice each chicken breast into cutlets by splitting it horizontally in half so you have 2 thinner pieces (4 pieces total). To cut, carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. To keep things tidy, cover the chicken breasts with a sheet of plastic and use a meat mallet or rolling pin to pound each piece to an even 1/2-inch thickness. Set aside.
  2. In a wide, shallow bowl (a pie dish works well), combine the Italian seasoned breadcrumbs, Panko breadcrumbs, Parmesan, paprika, garlic powder, black pepper, and cayenne pepper (if using). In a separate bowl, beat the egg until well blended.
  3. Arrange your workstation in the following order: pounded chicken, egg, breadcrumb mixture, then the baking sheet. Working one at a time, dip each piece of chicken into the egg, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides.
  4. Place on the prepared rack. Lightly coat the tops of the chicken with nonstick spray. Bake until the chicken reaches an internal temperature of 160°F (use an instant-read thermometer to check for doneness) and the crumbs are brown, about 15 minutes. (Per the FDA, chicken is cooked through at 165°F, but its temperature will continue to rise after it is removed from the oven.) Sprinkle with chopped fresh parsley or chives, if desired, and enjoy immediately.

Notes

  • TO STORE: Refrigerate baked chicken cutlets in an airtight storage container for up to 3 days.
  • TO REHEAT: Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. The microwave also works, but it’s less ideal, as the coating won’t be as crispy.
  • TO FREEZE: Set the cutlets on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. Because they’re thin, you can reheat them directly from frozen; just add a few extra minutes to the reheating time.
  • TO STORE: Refrigerate baked chicken cutlets in an airtight storage container for up to 3 days.
  • TO REHEAT: Reheat leftovers in the oven at 350 degrees F, in the air fryer, or in a skillet set over medium heat. The microwave also works, but it’s less ideal, as the coating won’t be as crispy.
  • TO FREEZE: Set the cutlets on a parchment-lined baking sheet. Freeze just until solid, then transfer them to an airtight container or freezer bag. Store up to 3 months in the freezer. Because they’re thin, you can reheat them directly from frozen; just add a few extra minutes to the reheating time.

Nutrition Information

Serving 1cutlet Calories 216kcal (11%) Carbohydrates 14g (5%) Protein 24g (48%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 107mg (36%) Potassium 402mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 449IU (9%) Vitamin C 1mg (1%) Calcium 103mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4cutlets

Amount Per Serving

Calories 216

% Daily Value*

Serving 1cutlet
Calories 216kcal 11%
Carbohydrates 14g 5%
Protein 24g 48%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 107mg 36%
Potassium 402mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 449IU 9%
Vitamin C 1mg 1%
Calcium 103mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.