Baked Chicken Cutlets
These crispy baked chicken cutlets are juicy, flavorful, and oven-baked for easy cleanup. Perfect for busy weeknights and family-friendly dinners!
Servings 6
Calories 397kcal
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
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.
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.
Nutrition
Calories: 397kcal | Carbohydrates: 20g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 171mg | Sodium: 529mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 0.01mg | Calcium: 96mg | Iron: 2mg
