Baked Chicken Cutlets
Baked chicken cutlets are crispy, golden, and easy to make in the oven with chicken breasts, breadcrumbs, Parmesan, garlic, and Italian seasoning. This quick chicken dinner is perfect for busy weeknights and pairs well with pasta, salad, or roasted vegetables.
Ingredients
- 450 g boneless skinless chicken breasts thinly sliced two chicken breasts
- 1 teaspoon Kosher salt divided
- ½ teaspoon freshly ground black pepper
- 5 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 100 g breadcrumbs panko
- 50 g Parmesan cheese finely grated
- 2 teaspoon garlic powder
- 1½ teaspoon Italian seasoning
- Chopped parsley optional
Instructions
- Preheat the oven to 400°F/ 205°C (365°F convection /185°C fan) and line a baking sheet with parchment paper.
- Slice each chicken breast in half horizontally to create 4 thin, even cutlets. Pat the chicken dry with paper towels, then season both sides with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- In a shallow bowl, combine 5 tablespoons extra virgin olive oil with 4 minced garlic cloves.
- In a separate plate, mix 1 cup breadcrumbs, ½ cup grated Parmesan, 2 teaspoons garlic powder, 1½ teaspoons Italian seasoning, and the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- Dip each chicken cutlet into the olive oil mixture so it is lightly coated on both sides, then press it into the breadcrumb mixture, coating evenly and pressing gently so the crumbs adhere.
- Arrange the coated chicken cutlets on the prepared baking sheet in a single layer, leaving a little space between each piece.
- Bake for 8 minutes, then flip the chicken cutlets and bake for another 8–10 minutes, until the coating is golden and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before serving, then sprinkle with chopped parsley if desired.
Notes
Slice the Chicken Evenly: Thin, even cutlets cook more quickly and evenly, and I find they stay juicier in the oven this way.
Press the Coating Gently: Pressing the breadcrumb mixture lightly onto the chicken helps it stick better, and I like how it creates a crisp, even crust.
Leave Space on the Baking Sheet: A little space between each cutlet helps the hot air circulate properly, so the coating gets more golden instead of soft.
Let the Chicken Rest Briefly: I like to let the cutlets rest for a couple of minutes after baking so the juices settle and the coating stays crisp.
Nutrition
Calories: 443kcal | Carbohydrates: 21g | Protein: 32g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1097mg | Potassium: 520mg | Fiber: 2g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 2mg