Crispy Baked Chicken Cutlet Recipe

Are you looking for a chicken dish with the perfect crispy outside and juicy inside? This baked chicken cutlet recipe delivers all the crunch without the frying! It’s a healthier take on a classic, making it perfect for weeknights. For more crispy options, try our gluten-free chicken tenders or low-carb chicken fingers.

After a busy week, I wanted comfort food without the mess of frying—that’s when I found this baked chicken cutlet recipe. It turned out so good that it’s now a regular in my kitchen! The secret? A perfectly seasoned breadcrumb coating and an oven-baking method that ensures crispiness every time. For more crispy dishes, try our fried chicken or diabetes-friendly chicken parmesan.

If you’re feeling sad, just eat this. Trust me, it’ll help. There’s something about the combination of crispy coating, tender chicken, and that hint of lemon zest that turns any bad day around. Plus, the aroma that fills your kitchen while these bake is practically therapeutic!

What You’ll Love About This Recipe

• Healthier alternative to traditional fried cutlets without sacrificing that satisfying crunch
• Quick preparation with simple ingredients you likely already have in your pantry
• Versatile main dish that pairs with countless sides for endless meal possibilities

Recipe Ingredients

These golden, crispy cutlets come together with basic pantry staples for maximum flavor:

• Boneless, skinless chicken breasts
• All-purpose flour
• Eggs
• Milk
• Panko breadcrumbs
• Parmesan cheese
• Lemon zest
• Garlic powder
• Cayenne pepper or paprika (optional)
• Salt and black pepper
• Olive oil or cooking spray

Ingredient Notes

• Panko vs. regular breadcrumbs: Panko breadcrumbs create an exceptionally crispy exterior. If using Italian breadcrumbs instead, reduce the added seasonings slightly as they’re already flavored.
• Fresh Parmesan: For best flavor, use freshly grated Parmesan rather than the pre-packaged kind. The texture and taste difference is noticeable in the final dish.
• Lemon zest: Don’t skip this ingredient! It adds a bright note that elevates the entire dish and balances the richness of the breading.

How to Make Baked Chicken Cutlets

For the complete recipe with exact measurements, scroll to the printable recipe card. Here’s a quick overview of the process:

1. Prepare chicken – Slice breasts horizontally and pound to even thickness
2. Set up breading station – Arrange flour, egg mixture, and seasoned breadcrumb mixture
3. Bread cutlets – Dredge in flour, dip in egg, then coat with breadcrumbs
4. Arrange on rack – Place on wire rack over baking sheet for optimal air circulation
5. Bake – Cook at 400°F until golden and cooked through, flipping once
6. Rest briefly – Allow to rest for a few minutes before serving for juiciest results

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Pro Tips for Perfect Chicken Cutlets

The secret to restaurant-quality baked chicken cutlet recipe is all in the technique! For best results, don’t skip pounding the chicken to even thickness – this ensures they cook evenly and stay tender. Also, pressing the breadcrumb mixture firmly onto the chicken helps it adhere during baking for that perfect crispy coating.

Storage and Reheating

• Refrigeration: Store leftover cutlets in an airtight container for up to 3 days in the refrigerator.
• Freezing: These cutlets freeze beautifully! Place in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to 3 months.
• Reheating: For best results, reheat in a 350°F oven for 10-15 minutes until warmed through and crispy again. Avoid microwave reheating which makes them soggy.

Additions & Substitutions

Additions:

• Add 1-2 tablespoons of Italian seasoning to the breadcrumb mixture for an herb-forward flavor
• Mix in 1 teaspoon of onion powder to the breadcrumb coating for added depth
• Sprinkle cutlets with mozzarella cheese during the last 2 minutes of baking for a cheesy version

Substitutions:

• Use gluten-free flour and breadcrumbs to make this recipe gluten-free
• Substitute chicken thighs (pounded thin) for chicken breasts if you prefer darker meat
• Replace Parmesan with Romano or Asiago cheese for a different flavor profile
• Use almond milk instead of regular milk for a dairy-free option

FAQs About Chicken Cutlets

Do you bake chicken in the oven covered or uncovered?

Chicken bakes faster with foil as it traps heat, but for crispy cutlets, avoid foil which would create steam and soften the coating.

What Can I Serve with Chicken Cutlet?

These versatile baked chicken cutlets pair beautifully with countless sides! Try them with a simple arugula salad dressed with lemon vinaigrette, roasted garlic mashed potatoes, or pasta tossed with olive oil and herbs.

If you try this recipe, I’d love to hear how it turned out! Please leave a comment below and share your experience – your feedback helps me create even better recipes for you.

You May Also Like

• Low-Carb Chicken Tenders
• Hibachi Chicken (Blackstone)
• Blackstone Chicken Fried Rice
• Leftover Roasted Chicken Ideas