Oven baked chicken cutlets are so crispy on the outside yet juicy on the inside. It's easy to make and tastes just like fried chicken. Bake these cutlets in the oven for a simple yet comforting weeknight meal that’s ready in about 30 minutes.
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.
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.