Crispy and Juicy Baked Chicken Cutlets

Why You’ll Love Them

  • Crispy golden crust like fried chicken, but baked in the oven
  • Quick and easy to make
  • Tender and juicy white meat
  • Perfect for picky eaters and busy weeknights

  • Versatile, can be served with various sides


  • 2 boneless, skinless chicken breasts (about 12 ounces each)

  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 large egg
  • Chopped fresh parsley or chives (optional for garnish)


  1. Preheat oven to 400°F.
  2. Slice each chicken breast horizontally into 2 thinner cutlets.
  3. Pound each cutlet to an even 1/2-inch thickness.
  4. In a shallow bowl, combine the breadcrumbs, Parmesan, spices, and cayenne pepper (if using).
  5. In a separate bowl, beat the egg.
  6. Dip each cutlet into the egg, then the breadcrumbs, pressing gently to adhere.

  7. Place the cutlets on a wire rack set on a baking sheet.
  8. Spray the tops of the cutlets with nonstick spray.
  9. Bake for 15 minutes, or until the internal temperature reaches 160°F and the crumbs are brown.
  10. Sprinkle with parsley or chives and enjoy!

Storage Tips

  • Refrigerate in an airtight container for up to 3 days.
  • Reheat in the oven at 350°F, in the air fryer, or in a skillet over medium heat.
  • Freeze on a parchment-lined baking sheet, then transfer to an airtight container or freezer bag for up to 3 months. Reheat directly from frozen with extra cooking time.

Serving Suggestions

  • With sautéed vegetables like broccoli or green beans
  • Alongside mashed potatoes or roasted potatoes

  • Over pasta or rice
  • In salads for a quick and easy lunch


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


You’ll also love