Oven baked chicken cutlets are so crispy on the outside yet juicy on the inside. Parmesan and panko crusted chicken is easy to make and tastes just like fried chicken. Bake these quick marinated chicken cutlets in oven for a simple yet comforting weeknight meal that’s ready in about 30 minutes.
Panko chicken cutlets are so simple yet incredibly tender and juicy with a crunch on the outside that you will love. They pair well with your favorite sides and offer a healthier alternative to deep fried chicken. Oven baked chicken cutlets are versatile and delicious thanks to the flavorful marinade and crispy parmesan and panko coating.
If you love oven baked chicken, try my Oven Baked Chicken Parmesan, Crispy Oven Baked Popcorn Chicken or Oven Baked Chicken Breasts
Why You’ll Love This Crispy Oven Chicken Cutlet
- It’s versatile. Serve these chicken cutlets as a main dish, put them in a sandwich, smother them with sauce and cheese or slice them to use on a salad.
- It’s kid approved. Kids, teens and adults all love crispy panko chicken cutlets.
- It’s quick. This recipe is ready in less than 30 minutes, making it perfect for busy weeknights.
Chicken Cutlet Ingredients
- Chicken: use boneless, skinless chicken breasts and pound them to an even thickness.
- Parsley: for garnishing
- Lemon: fresh slices of lemon make a nice presentation for serving.
- Cooking Spray: helps the breadcrumb mixture to be crispy and golden.
Chicken Marinade
- Mayonnaise: use light mayo to cut down on the fat in this recipe.
- Parmesan Cheese: use freshly grated parmesan cheese.
- Paprika: select Spanish paprika or your favorite kind of paprika.
- Seasonings: combine salt, Italian seasonings, onion powder, garlic powder and black pepper.
Panko Mixture
- Bread Crumbs: unseasoned panko breadcrumbs will create a super crispy crust and seasoned chicken breading adds flavor.
- Parmesan Cheese: use freshly grated parmesan cheese.
- Seasoning: salt and fresh ground black pepper.
- Parsley flakes: for garnish.
How To Make Baked Chicken Cutlets
- Prepare the equipment. Preheat oven to 400 F. Line a large sheet pan with parchment paper. Set aside.
- Dry and pound the chicken. Pat dry the chicken with paper towels and pound the breasts to uniform thickness, about ¼ inch thick.
- Prepare the marinade. In a wide bowl, combine the marinade mixture ingredients and then dredge in the pieces of chicken breast. Massage well with hand and set aside.
- Prepare the breadcrumb mixture. In a shallow bowl, place the panko bread crumb ingredients and mix well to combine.
- Dredge the chicken. Dredge each breast onto the crumb mixture, coat evenly and transfer to the sheet pan. Lightly spray with cooking spray.
- Bake the chicken cutlets. Bake for 10-12 minutes, then flip the chicken breasts to the other side and bake for an additional 10 minutes or until chicken is cooked through and turned golden and crispy. Internal temperature should be 165 F.
- Garnish and serve. Remove from the oven, sprinkle some parsley on top and serve the crispy chicken cutlets with lemon slices on the side.
Tips to Make Best Chicken Cutlets in The Oven
- Preheat your oven always before baking.
- Slice really thick chicken breasts in half lengthwise and pound the chicken to an even thickness.
- If desired, let the chicken rest in the marinade for several hours.
- Leave space between the chicken pieces, and don’t allow them to overlap.
- Spray the chicken with cooking spray. This will help you get a golden, crispy crust.
- Always check for doneness with a meat thermometer. Chicken should be cooked to 165 degrees F.
- If your chicken cutlets are particularly thin, check for doneness beginning around the 15 minutes mark.
- Thicker cutlets may take a bit longer to cook.
Frequently Asked Questions
Preheat the air fryer to 390 degrees F. Spray the air fryer basket with cooking spray. Place the chicken cutlets in the air fryer basket and top the chicken with cooking spray as well. Cook for 10-12 minutes, flipping the chicken breasts halfway through until the chicken is cooked through and turned golden and crispy.
Store leftover chicken cutlets in an airtight container for up to 4 days. Crispy chicken cutlets can be reheated in the oven or air fryer until warm. Microwaving can make the chicken rubbery.
Flash freeze cutlets on a baking sheet until frozen solid. Individually wrap with plastic wrap and place in a zip lock bag. Store in the freezer for up to 3 months.
Serve these baked crispy chicken cutlets with your favorite comforting sides like Roasted Garlic Mashed Potatoes, Jalapeño Mac and Cheese, Homemade Green Bean Casserole or Mediterranean Pasta Salad.
More Crispy and Crunchy Recipes
- Crispy Baked Salmon
- Air Fryer Popcorn Shrimp
- Parmesan Crusted Tuna Patties
- Crispy Honey Sesame Chicken
- Crunchy Baked Coconut Shrimp
I hope you enjoy all the recipes I share with you, including this delicious Oven Baked Chicken Cutlets recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
Oven Baked Chicken Cutlets
Ingredients
- 4 whole chicken breast boneless and skinless
- chopped parsley for garnishing
- lemon slices to serve
- cooking spray
Chicken Marinade
- ½ cup mayo light
- ½ cup grated parmesan cheese
- ¾ tsp Spanish paprika or normal
- ½ tsp salt
- ¾ tsp Italian seasonings
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
Panko Mixture
- 1 cup panko bread crumbs unseasoned
- ¼ cup grated parmesan cheese
- ½ tsp salt
- ½ tsp black pepper fresh ground
- ¾ cup seasoned chicken breading
- 1 tbsp. dry parsley flakes
Instructions
- Preheat oven to 400 F.
- Line a large sheet pan with parchment paper. Set aside.
- Pat dry the chicken and pound the breasts to uniform thickness, about ¼ inch thick.
- In a wide bowl combine the marinade mixture ingredients and then dredge in the pieces of chicken breast. Massage well with hand and set aside.
- In a shallow bowl, place the panko bread crumb ingredients and mix well to combine.
- Dredge each breast onto the crumb mixture, coat evenly and transfer to the sheet pan. Lightly spray with cooking spray.
- Bake for 10-12 minutes then flip the chicken breasts to the other side and bake for an additional 10 minutes or until chicken is cooked through and turned golden and crispy. Internal temperature should be 165 F.
- Remove from the oven, sprinkle some parsley on top and serve the crispy chicken cutlets with lemon slices on the side.
Notes
- Preheat your oven always before baking.
- Slice really thick chicken breasts in half lengthwise and pound the chicken to an even thickness.
- If desired, let the chicken rest in the marinade for several hours.
- Leave space between the chicken pieces, and don’t allow them to overlap.
- Spray the chicken with cooking spray. This will help you get a golden, crispy crust.
- Always check for doneness with a meat thermometer. Chicken should be cooked to 165 degrees F.
- If your chicken cutlets are particularly thin, check for doneness beginning around the 15 minutes mark.
- Thicker cutlets may take a bit longer to cook.
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