These crispy baked chicken cutlets use thin chicken breasts coated with garlic, Parmesan, and panko for a golden, crisp finish. They bake at 400°F in 16-18 minutes and make a practical 25-minute dinner without flour, egg, or frying.
Why You'll Love These Baked Chicken Cutlets
- No flour or egg: Garlic oil helps the breadcrumb coating cling without creating a three-part breading station.
- Choose your crumb texture: Panko creates a coarser coating, while regular breadcrumbs produce a finer crust.
- Golden on both sides: Flipping the cutlets after 8 minutes helps the coating brown more evenly.
- Ready in 25 minutes: Thin chicken cutlets cook quickly enough for a practical weeknight dinner.
I still remember a small café near a friend's house where we sometimes stopped for lunch. Their thin chicken cutlets arrived crisp, simple, and finished with a squeeze of lemon. That memory still shapes this oven version, although my Italian breaded chicken cutlets use a pan-fried method. When I want unbreaded chicken, thin-sliced chicken breast in the oven keeps the same quick-cooking shape. This recipe now suits the same easy dinners as my baked chicken breast, with a more textured coating.
I like the savory combination of fresh garlic, Parmesan, and Italian seasoning against the mild chicken. The panko gives the surface a light crunch, while the center stays tender and juicy. Dipping each cutlet in garlic oil helps the crumbs cling without flour or egg. That garlic-Parmesan flavor recalls my baked garlic Parmesan chicken wings, while the crumb texture resembles chicken spiedini. Flipping halfway creates more even color, without the stovetop work required for crispy fried chicken breast.
Key Ingredients in Baked Chicken Cutlets
These ingredients create the savory coating and quick-cooking center shown in the finished cutlets.
- Chicken breasts: I slice each breast horizontally to make thin cutlets that cook quickly and evenly in the oven.
- Breadcrumbs and Parmesan: I use panko for a coarser crust or regular breadcrumbs when I want a finer coating. Finely grated Parmesan adds savory flavor and helps the outside turn golden.
- Olive oil and fresh garlic: I combine them to help the crumb mixture cling without using flour or egg.
- Garlic powder and Italian seasoning: I add both to distribute the garlic and herb flavor throughout the breadcrumb coating.
How to Make Baked Chicken Cutlets
The complete printable recipe with measurements is below, but these four steps show how the method comes together.
1. Prepare the chicken: Slice each chicken breast in half horizontally to make thin cutlets. Pat them dry, season both sides with salt and black pepper, then dip each piece into the olive oil and minced garlic mixture.
2. Coat the cutlets: Coat each cutlet evenly in the breadcrumb mixture made with breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and the remaining salt and pepper.
3. Arrange on the baking sheet: Place the coated cutlets in a single layer on the prepared baking sheet so they bake evenly and crisp up nicely.
4. Bake until golden: Bake at 400°F/ 205°C for 8 minutes, flip, and continue for 8-10 minutes. Remove the cutlets at 165°F and rest briefly before serving.
Tips for Crispy Baked Chicken Cutlets
- Dry the chicken first: Removing surface moisture helps the garlic oil and breadcrumb mixture coat the chicken more evenly.
- Press the crumbs gently: Light pressure helps form an even crust without packing the breadcrumbs into a heavy layer.
- Divide the seasoning accurately: Seasoning the chicken and breadcrumb mixture separately keeps both layers from tasting flat.
- Use a Wire Rack for Extra Crispiness: A wire rack set over the baking sheet helps the hot air circulate around the chicken, and I find the bottom stays much crispier this way.
- Serve after a short rest: A brief rest allows the chicken to settle without leaving the breadcrumb coating to soften.
Storage
I store cooled chicken cutlets in an airtight container in the refrigerator for up to 3 days. I reheat them at 375°F for 8-10 minutes because the oven restores the coating better than the microwave.
What to Serve with Baked Chicken Cutlets
I like serving these cutlets with crispy air-fryer potato wedges for a satisfying dinner. A tomato burrata salad adds a cooler, fresher contrast, while lemon ricotta pasta with spinach makes the meal more substantial.
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Recipe
Crispy Baked Chicken Cutlets
Ingredients
- 450 g boneless skinless chicken breasts - thinly sliced two chicken breasts
- 1 teaspoon kosher salt - divided
- ½ teaspoon freshly ground black pepper - divided
- 5 tablespoons extra virgin olive oil
- 4 garlic cloves - minced
- 100 g panko or regular breadcrumbs
- 50 g Parmesan cheese - finely grated
- 2 teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- Chopped fresh parsley - optional
Instructions
- Preheat the oven to 205 °C. Line a baking sheet with parchment paper.
- Slice the 450 g boneless skinless chicken breasts in half horizontally to make 4 thin cutlets. Pat dry. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon Freshly ground black pepper.
- Combine 5 tablespoons extra virgin olive oil and 4 garlic cloves, minced, in a shallow bowl.
- On a separate plate, combine 100 g panko or regular breadcrumbs, 50 g Parmesan cheese, 2 teaspoons garlic powder, 1½ teaspoons Italian seasoning, the remaining ½ teaspoon kosher salt, and the remaining ¼ teaspoon Freshly ground black pepper.
- Dip each cutlet into the garlic oil, turning to coat both sides lightly. Press it into the breadcrumb mixture until evenly coated. Arrange the chicken cutlets in a single layer on the prepared baking sheet, leaving space between them.
- Bake for 8 minutes. Flip the cutlets and bake for another 8-10 minutes, until golden and the thickest part reaches 74 °C. Rest for a few minutes, then garnish with chopped fresh parsley if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
These baked chicken cutlets turn out really crispy and flavorful. The coating stays crunchy while the chicken inside is tender and juicy. I like how easy they are to make in the oven without any frying.