These oven baked chicken cutlets are crispy on the outside, juicy in the middle, and much easier to make than traditional fried cutlets. You get that golden, crunchy coating without standing over hot oil, and the whole recipe is ready in about 40 minutes, making it perfect for a weeknight dinner or easy meal prep.
This is one of those chicken recipes that’s simple enough for busy nights but versatile enough to serve in lots of different ways. Pair it with Farro and Arugula Salad, Orzo Salad with Feta, or use it for sandwiches, wraps, and quick lunches throughout the week.
Quick look: Oven Baked Chicken Cutlets
- ⏳️ Ready in: 40 minutes.
- 🧑 Serves: 6 people.
- 🍽 Calories: ~271 calories per serving.
- ♥️ Why you will love it: Making Chicken Cutlets was never easier! There is no hot oil involved, which means you don’t have to clean your kitchen from top to bottom from the greasy splashes. Instead, we are going to bake it in the oven, which also helps to make the coating super crispy and so much healthier!
- 🥣 Flavor profile: It tastes like a lighter baked version of a classic breaded chicken cutlet—crispy and savory, with a little richness from the cheese and a slight citrus lift at the end.
- 🎯 Best paired with: My favorite way to serve it is with Farro and Arugula Salad or Orzo Salad with Feta.
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“I made this oven baked chicken cutlet recipe this evening and it was so good. The cutlets were tender, tasty and surprisingly crispy. My husband loved them and he usually loves them fried. Thanks so much for this recipe. No greasy cleanup which was such a pleasure.”
– Tina
Why This Recipe Works
These oven baked chicken cutlets work because they give you the texture of classic breaded cutlets with a lighter, easier cooking method.
- Baking them on a wire rack helps the coating crisp up on both sides.
- Pounding the chicken to an even thickness helps it cook quickly and evenly.
- Parmesan and lemon zest add extra flavor to the breadcrumb coating.
- There’s no frying mess, no splattering oil, and cleanup is much easier.
This is also a great recipe to keep on repeat because it’s easy to customize depending on what you want to serve with it. If you want to make your dinner more comforting, serve it with Meatless Baked Ziti Recipe or Pea and Asparagus Risotto. And for a quick lunch, just meal prep it together with my Chickpea Pasta Salad Recipe.
Key Ingredients
- Chicken breasts. Boneless, skinless chicken breasts work best here. Slicing them in half lengthwise and pounding them to an even thickness helps them cook evenly and keeps the meat tender.
- Breadcrumbs. Italian breadcrumbs give the cutlets their crispy coating and add seasoning. If you only have plain breadcrumbs, you can add a teaspoon of Italian seasoning to get a similar flavor.
- Parmesan cheese. A little grated Parmesan in the breading adds savory flavor and helps the coating taste more like a classic chicken cutlet.
- Lemon zest. This is a small ingredient, but it brightens the breading and gives the cutlets a fresher flavor. I do the same trick in my Pork Milanese with Arugula Salad recipe.
Substitutions and Additions
These oven baked chicken cutlets are easy to adjust with what you already have.
- Use plain breadcrumbs plus Italian seasoning if needed.
- Swap the Parmesan for Pecorino Romano for a sharper flavor.
- Add garlic powder or paprika to the breadcrumb mixture for extra seasoning.
- For gluten-free cutlets, use gluten-free flour and breadcrumbs.
- To make the meat more tender, marinate the chicken in buttermilk before breading. You can read more about it in my Baked Buttermilk Chicken Tenders recipe.
How to make Oven Baked Chicken Cutlets
- Step 1: Preheat the oven to 400°F. Place a wire rack on a baking sheet and grease it well with cooking spray or oil. Set up three shallow dishes. Add flour to the first, whisked eggs to the second, and breadcrumbs mixed with Parmesan and lemon zest to the third.
- Step 2: Slice the chicken breasts in half lengthwise. Cover with plastic wrap and pound until each piece is an even thickness, about ¼ inch thick. Season both sides with salt and pepper.
- Step 3: Dredge each piece of chicken in flour, then egg, then the breadcrumb mixture, pressing gently so the coating sticks well.
- Step 4: Place the breaded cutlets on the prepared wire rack. Lightly spray the tops with cooking spray or brush with oil to help them brown and crisp in the oven.
- Step 5: Bake for 15 to 20 minutes, or until the cutlets are golden and the internal temperature reaches 165°F.
Expert Tips
- Pound the chicken evenly. This helps every cutlet finish cooking at the same time.
- Use a wire rack instead of baking directly on a pan. This keeps the bottom from getting soggy.
- Grease the wire rack well. It helps prevent the breading from sticking and tearing.
- Spray or brush the tops lightly with oil. That extra step helps the coating turn golden and crisp.
- Don’t over bake. Since the cutlets are thin, they can dry out quickly if left in the oven too long.
What to Serve with it
These oven baked chicken cutlets go with almost anything, which is one reason I make them so often.
For a full dinner, serve them with Gruyere Potatoes Au Gratin, Meatless Baked Ziti Recipe or Pea and Asparagus Risotto. If you want to add some veggies, pair it with my Mediterranean Roasted Vegetables or Roasted Potatoes and Broccoli.
They’re also great sliced over salad, tucked into a sandwich, or served with pasta for an easy meal.
Oven Baked Chicken Cutlets FAQs
The best way to keep oven baked chicken cutlets crispy is to bake them on a greased wire rack instead of directly on a sheet pan. That lets the hot air circulate underneath so both sides stay firmer and the coating doesn’t steam on the bottom.
Yes. You can cook them ahead and refrigerate them for 3 to 5 days. They reheat best in the oven on a wire rack so the breading stays crisp instead of soft.
Reheat the cutlets in a 350°F oven for about 10 to 12 minutes, preferably on a baking sheet fitted with a wire rack. This helps bring back the crisp texture much better than a microwave.
Yes. Let the cutlets cool completely, then freeze them in a well-wrapped container or freezer bag. Reheat from thawed in the oven so the coating stays as crisp as possible.
More Chicken Recipes to Try
If you make these Oven Baked Chicken Cutlets, I’d love for you to leave a rating and comment below. Your feedback helps other readers and gives them useful tips before they make the recipe themselves.
Oven Baked Chicken Cutlets
Ingredients
- 3 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian breadcrumbs
- ½ cup Parmesan cheese grated
- 1 tablespoon lemon zest
- Salt, pepper to taste
Instructions
- Preheat the oven to 400°F. Place a wire rack on a baking sheet and brush or spray it with cooking oil, then set aside.
- Prepare 3 separate dished. 1st with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In a 3rd dish mix 1 cup Italian breadcrumbs, ½ cup grated Parmesan cheese, and 1 tbsp lemon zest.
- Cut the chicken breasts in halves lengthwise. Cover them with plastic wrap and pound with a meat tenderizer until they are even thickness and about ¼-inch thick. Season them with salt and pepper from both sides.
- Dredge each piece of chicken in flour, then egg, then the breadcrumb mixture, pressing gently so the coating sticks well.
- Place the breaded cutlets on the prepared wire rack. Lightly spray the tops with cooking spray or brush with oil to help them brown and crisp in the oven.
- Bake at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F.
Notes
- Seasoning. I like to season all the coating ingredient with salt and pepper. Your cutlets will taste much better when each layer is well seasoned.
- Baking. Make sure you grease the wire rack very well before placing the meat on it, so the cutlets crust doesn’t stick to it.
- Marinade. If you want to bring these cutlets to a whole new level, you can marinate them in buttermilk and spices.
- How to store. You can refrigerate them in an air-tight container or a zip-lock bag for about 3-5 days.
- How to reheat. I always prefer to reheat these chicken cutlets in the oven, so they stay crispy. Place them on a baking sheet with a wire rack and put in the oven at 350°F for about 10-12 minutes. If you decide to reheat them in a microwave, they will come out soggy.
For anyone who is gluten free, these can easily be adapted. I just used gluten free flour and gluten free breadcrumbs (I added dried italian seasoning to the breadcrumbs since they were plain). It worked great and my husband was happy to be able to have chicken cutlets minus the gluten!
I slice my chicken breasts into three pieces but I don’t pound them so it took a little longer but these were delicious!! Happy not to use all that oil for a change.
Veronika, Great oven baked Chicken Cutlets Recipe. It’s was very educational the way you laid out the process. Thank you, Bob
I made this oven baked chicken cutlet recipe this evening and it was so good. The cutlets were tender, tasty and surprisingly crispy. My husband loved them and he usually loves them fried. Thanks so much for this recipe. No greasy cleanup which was such a pleasure.
Thank you so much, Tina! I’m so happy you and your husband love this recipe 😉
You’re very welcome and thank you for sharing. Such a coincidence that I visited this page today and tonight I plan to make this recipe again
This was a easy and quick recipe..Bake it in the oven and was delicious….will do it again..Thank you
Thank you so much, Eva!
Healthy, easy, satisfying, and delicious! I made some extras and plan to chops them and toss them into salads this week for something different and tasty!
I often make chicken cutlets for chicken parmesan but usually fry them in oil! I have never thought to do them in the oven but will be trying it next time round. Definitely a healthier and less messy way!
These were delicious and I used them as my chicken in my chicken parmesan dish! Next time, I’m going to make these in my air fryer instead of the oven. Excellent flavor and easy to make! Thanks for the recipe!!
This is the ultimate baked chicken cutlets recipe! I love how versatile this recipe is as well!
These baked chicken cutlets were a quick and easy weeknight meal my whole family loved. This is such an easy and flavorful recipe , a real keeper.
Loving these baked chicken cutlets! They were so easy to make for a busy weeknight! I loved all the flavors and how crispy they got!
These chicken cutlets made such a great dinner and I love how easy it was to make. They were perfectly crunchy and packed with flavor just as I was hoping for 🙂 Thank you!
I can’t get enough chicken recipes, and this one is a winner!! It will definitely be on my regular rotation, thanks so much for the recipe!!
Love that these are baked in the oven and not pan fried. Healthier and a much easier cleanup. The addition of lemon zest is so lovely, too! Huge bonus for me is that this is made completely with pantry staple ingredients and totally kid friendly.
Love love love this recipe! The tender pieces of chicken are virtually irresistible when they’re coated with crispy golden crumbs. Pass the sweet n sour sauce please!