Oven Baked Chicken Cutlets

Baked chicken Cutlets topped with chopped parsley on a wire rack.

4.94 from 15 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, lunch

Cuisine: American

Servings: people

Calories: 271kcal

Author: Veronika Grove

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. 1^st with 1 cup all-purpose flour. 2^ndwith 2 whisked eggs. In a 3^rd 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.

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