Description
These oven-baked chicken cutlets are crispy on the outside and tender on the inside, without the mess or calories of frying. A quick, healthy, and flavor-packed dish perfect for weeknight dinners or family meals.
Ingredients
4 boneless, skinless chicken breasts, sliced or pounded to ¼-inch thickness
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 teaspoon salt
½ teaspoon black pepper
1½ cups panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon dried Italian herbs
½ teaspoon garlic powder
Olive oil spray (for baking)
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper and optionally place a wire rack on top.
Pound the chicken to ¼-inch thickness for even cooking.
Prepare three bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs, Parmesan, herbs, and garlic powder.
Season chicken with salt and pepper. Dredge each piece in flour, dip into egg wash, then coat in breadcrumb mixture. Press gently to ensure adhesion.
Place breaded chicken on the prepared baking sheet. Spray lightly with olive oil.
Bake for 10 minutes, flip each piece, then bake another 8 minutes.
For added crispiness, broil on high for 2–3 minutes.
Let rest for 5–10 minutes before serving.
Notes
For best crispiness, use a wire rack to allow air circulation.
Avoid overcrowding the pan so heat distributes evenly.
Let chicken rest after baking to retain juices.
Store leftovers in the fridge for up to 5 days or freeze up to 3 months. Reheat in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked chicken cutlets, healthy chicken recipe, oven-baked cutlets, quick dinner, crispy chicken