Oven Baked Chicken Cutlets
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These crispy Baked Chicken Cutlets are my weeknight secret weapon! They’re golden, crunchy, and juicy without the mess of frying. You’ll love how quick they come together – just bread, bake, and boom – dinner’s done.
If your family’s anything like mine, these disappear the second they hit the table. They’re simple enough for a busy Tuesday but special enough to serve up with mashed potatoes and a little lemon on the side.
Skip the oil splatter and grab your sheet pan – these cutlets deliver that crispy coating and tender center you’d expect from the stovetop, with a whole lot less fuss.
Whether you serve them with pasta, a salad, or make chicken cutlet sandwiches (with lettuce, tomato and cheese), they’re a winner!
You’ll also love my Pork Schnitzel or my Chicken Cordon Bleu recipe too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Why you’ll love this recipe
This recipe takes everything you love about fried chicken cutlets and makes them weeknight-friendly by skipping the stovetop oil. The mayonnaise trick keeps them juicy, the parmesan gives them a salty, nutty crust, and the oven does all the work. It’s simple, foolproof, and perfect for busy nights.
You’ll have crispy chicken, done in under 40 minutes and can be prepped ahead or frozen for later, making them a true weeknight hero.
For an easy dinner combo, serve these with Apple Walnut Salad and call it done.
The Best Side dishes for Chicken Cutlets
Pair these chicken cutlets with creamy mashed potatoes or garlic butter noodles for a cozy dinner, or serve with roasted vegetables or a simple green salad for a lighter meal. They’re also perfect on a toasted bun with lettuce, tomato, and mayo for an easy chicken sandwich night.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Thin chicken cutlets. Boneless, skinless chicken breasts that cook fast and stay juicy. You can find pre-cut chicken cutlets in the grocery store, but if you only have regular chicken breasts, no worries ! Make thin cutlets by slicing them in half horizontally and give them a quick pound with a meat mallet to even them out for even cooking.
- All-purpose flour. This is what helps the coating stick. You can swap in a gluten-free flour blend if you need it.
- Eggs. Always go with large eggs for the best coating. They help everything hold on tight.
- Mayonnaise. My little secret weapon! It adds richness and helps the breadcrumbs cling like a champ. You can use Greek yogurt if that’s what you’ve got.
- Panko breadcrumbs. These make the crust light, airy, and super crispy. Regular breadcrumbs will work too, but they won’t give you quite the same crunch.
- Grated parmesan cheese. Adds that salty, nutty flavor we love. Don’t skip it – it makes the crust next-level good.
- Garlic powder & paprika. These two bring flavor and a pop of color. Just a little sprinkle goes a long way.
- Salt and pepper. The basics! Season to taste so every bite is perfectly flavorful.
- Olive oil spray. Or any neutral oil cooking spray. Gives you that golden, crispy finish without needing a deep fryer. I often use avocado cooking oil spray from Costco.
- Parsley & lemon. Totally optional, but they add a fresh pop of color and brightness when serving.
How to make Baked Chicken Cutlets
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top. Pat chicken dry. Prepare the chicken into cutlets if you haven’t already.
Set up breading station: In the first shallow bowl, combine flour, salt, and pepper. In the second bowl, whisk together eggs and mayonnaise for the egg wash. In the third bowl, combine panko, parmesan, garlic powder, and paprika.
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Bread the chicken: Dip each piece of chicken in flour, then coat in egg mixture.
Press into panko mixture until fully coated. Place breaded chicken on prepared rack. Spray or drizzle lightly with olive oil.
Bake the chicken: Bake for 18–20 minutes, flip the chicken halfway, until golden brown and internal temperature reaches 165°F.
Serve: Let rest 2 minutes before serving. Sprinkle with fresh parsley and serve with lemon wedges if desired.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
Air fry option
Preheat air fryer to 375°F. Arrange cutlets in a single layer in the basket, leaving space between each piece. Spray lightly with olive oil. Cook 10–12 minutes, flipping halfway, until golden and cooked through.
Troubleshooting Guide
- Chicken came out dry. Pull them out at exactly 165°F – a meat thermometer is your best friend here.
- Coating fell off. Make sure your chicken is super dry before dredging, and press those breadcrumbs on firmly.
- Cutlets aren’t crisp. They need space – don’t crowd the baking sheet, and make sure you gave them a good spray of oil.
- Bottoms got soggy. A wire rack is the secret weapon. No rack? Flip them halfway through baking.
- Bread crumbs look pale. Add an extra spritz of oil or broil for the last minute to get that perfect golden brown.
Frequently Asked Questions
Yes – it helps the coating stick and adds richness, but you can swap it with Greek yogurt if you prefer.
You can – just slice them in half horizontally and pound to even thickness
Yes. Bread the cutlets, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the cooking time.
Absolutely. Cook at 375°F for about 10-12 minutes, flipping halfway.
Use a meat thermometer – they’re ready when the thickest part reads 165°F.
Kylee’s Notes
- Pound the chicken to even thickness so it cooks fast and evenly.
- Set up your breading station before you start. It makes the process faster and way less messy.
- Spray the cutlets generously with olive oil so they come out golden and crunchy.
- Use a wire rack if you can – it keeps the bottoms from getting soggy and makes the whole cutlet crisp up.
- Turn these into chicken parmesan by adding marinara and mozzarella and broiling until melty.
- Add spices: Add Italian seasoning or a pinch each of garlic powder, basil and oregano to your breadcrumb mixture for another hit of flavor.
Storage
Refrigerator
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
Freezing
Bread the cutlets, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the cooking time.
More recipes to love:
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- Chicken Piccata Recipe. An old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
- Pesto Stuffed Chicken (with Cream Cheese). Super easy to make, finishes in the oven for some hands-off cooking! Creamy and delicious, everyone will love this dinner!
- Balsamic Glazed Chicken. A simple homemade sauce is used to baste the chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
- ALL CHICKEN RECIPES
- ALL WEEKNIGHT RECIPES
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Baked Chicken Cutlets
Equipment
- 3 shallow bowls
Ingredients
- 6 boneless skinless chicken cutlets
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt or to taste
- Freshly ground black pepper to taste
- 2 large eggs
- 1 tablespoon mayonnaise
- 1 1/2 cups panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Olive oil spray or drizzle
Optional
- chopped parsley and lemon slices for serving
Instructions
- Get prepped: Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top. Pat 6 boneless skinless chicken cutlets dry and cut into cutlets if not already done.6 boneless skinless chicken cutlets
- Set up breading station: In the first bowl, combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and Freshly ground black pepper.1/2 cup all-purpose flour, 2 large eggs, 1 tablespoon mayonnaise, 1 1/2 cups panko breadcrumbs, 1/3 cup grated parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, Freshly ground black pepper, 1/2 teaspoon paprika
- In the second bowl, whisk together 2 large eggs and 1 tablespoon mayonnaise.
- In the third bowl, combine 1 1/2 cups panko breadcrumbs, 1/3 cup grated parmesan cheese, 1 teaspoon garlic powder, and 1/2 teaspoon paprika.
- Bread the chicken: Dredge each cutlet in the seasoned flour, then coat in egg mixture, and press into panko mixture until fully coated.
- Bake the cutlets: Place coated cutlets on prepared rack. Spray or drizzle lightly with Olive oil spray or drizzle. Bake for 18–20 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.Olive oil spray or drizzle
- Serve: Let rest 2 minutes before serving. Sprinkle with chopped parsley and lemon slices if desired.chopped parsley and lemon slices
Video
Notes
Preheat air fryer to 375°F. Arrange cutlets in a single layer in the basket, leaving space between each piece. Spray lightly with olive oil. Cook 10–12 minutes, flipping halfway, until golden and cooked through.
- Pound the chicken to even thickness so it cooks fast and evenly.
- Set up your breading station before you start. It makes the process faster and way less messy.
- Spray the cutlets generously with olive oil so they come out golden and crunchy.
- Use a wire rack if you can – it keeps the bottoms from getting soggy and makes the whole cutlet crisp up.
- Turn these into chicken parm by adding marinara and mozzarella and broiling until melty.
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We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
