Baked Breaded Chicken Cutlets Recipe

I finally nailed Juicy Breaded Chicken Breast with a single pantry trick that changed the way I bake cutlets.

I’ve been chasing that perfect crunchy but still juicy thing for years, and these Baked Breaded Chicken Cutlets finally made me stop experimenting and actually sit down to eat. The panko breadcrumbs give that satisfying shatter when you bite, while Parmesan cheese adds this sneaky savory note that keeps pulling you back.

It’s the kind of Crisp Chicken that feels like a treat but not like a mess, and somehow it’s the Juicy Breaded Chicken Breast you’ve been dreaming about without frying everything in oil. I kept tasting it between bites, yeah I know, bad manners but worth it.

Ingredients

• Lean chicken breasts: high protein, low fat, keeps ya full, great for muscle repair
• Panko breadcrumbs: airy crunch, carbs for energy, make crust extra crispy, less oily
• Parmesan: salty umami boost, adds protein and calcium, punches up savory flavor
• Eggs and milk: bind the coating, add protein, make crumbs stick and brown
• Olive oil or butter: gives fat for browning, flavor and crisp texture, so rich
• Garlic, paprika, herbs: bring savory warmth, no sugar, tiny nutrition from dried herbs
• Lemon and parsley: bright acid and herb freshness, adds vitamin C and zip

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, trimmed
• 1/2 cup all purpose flour
• 2 large eggs
• 1/4 cup milk or buttermilk, your call
• 1 1/2 cups panko breadcrumbs or plain breadcrumbs, whatever you got
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning or dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil or melted butter
• Cooking spray or extra oil for the pan, optional
• Lemon wedges for serving, optional
• Fresh parsley for garnish, optional

How to Make this

1. Preheat oven to 425F and place a wire rack on a rimmed baking sheet, spray the rack with cooking spray or rub a little oil on it, no rack use parchment and flip the cutlets halfway.

2. Trim the chicken and pound or slice each breast to about 1/2 inch thickness so they cook evenly, put them between plastic and whack with a rolling pin or can, it’ll be fine.

3. Set up three shallow stations: 1) 1/2 cup all purpose flour, 2) whisk together 2 large eggs and 1/4 cup milk or buttermilk, 3) mix 1 1/2 cups panko or plain breadcrumbs with 1/2 cup finely grated Parmesan, 1 tsp garlic powder, 1 tsp paprika, 1 tsp dried Italian seasoning or oregano, 1 tsp kosher salt and 1/2 tsp black pepper.

4. Stir 2 tablespoons olive oil or melted butter into the breadcrumb mix so the crumbs brown nicely in the oven, this little trick makes them taste fried without frying.

5. Dredge each chicken piece in flour, shake off excess, dip in the egg wash, then press firmly into the breadcrumb mixture so it really sticks, repeat on both sides.

6. Let the breaded cutlets rest on a plate or rack for 5-10 minutes to set the coating, if you have time chill them 15 minutes for extra adhesion.

7. Arrange cutlets on the prepared wire rack, spray tops lightly with cooking spray or brush with oil for extra crispness, don’t overcrowd the pan.

8. Bake 12 to 18 minutes depending on thickness, flip once halfway through; chicken is done when golden and an instant read thermometer hits 165F in the thickest part.

9. Let the cutlets rest 3 to 5 minutes, garnish with chopped fresh parsley and serve with lemon wedges to squeeze over, good with a simple salad or mashed potatoes.

Equipment Needed

1. Rimmed baking sheet and wire rack (or parchment paper if you dont have a rack)
2. Meat mallet or rolling pin and a sheet of plastic wrap, you can even use a can
3. Three shallow bowls or plates for the flour, egg wash and breadcrumb stations
4. Measuring cups and teaspoons
5. Whisk and a fork or tongs for dredging and handling the cutlets
6. Pastry brush or cooking spray for oiling the rack and brushing tops
7. Instant read thermometer to check for 165F in the thickest part
8. Oven mitts and a plate or cooling rack to let the cutlets rest

FAQ

Baked Breaded Chicken Cutlets Recipe Substitutions and Variations

• Flour: Swap with a 1:1 gluten free all purpose flour, or use cornstarch for extra crisp (use same amount, it fries up nice).
• Eggs: Use flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 min) or plain yogurt thinned with a little milk if you dont have eggs.
• Panko breadcrumbs: Substitute crushed cornflakes, crushed saltine crackers, or crushed pork rinds for low carb. Use about the same volume, pulse in a bag or processor for even crumbs.
• Parmesan cheese: Swap for Pecorino Romano (equal amount) or for a dairy free option use nutritional yeast, about 2 to 3 tbsp to get cheesy flavor.

Pro Tips

– Pound or slice the breasts so they’re all the same thickness, about 1/2 inch. Put them between plastic and whack with a rolling pin or can, but don’t turn them into paper thin sheets or they’ll dry out while the thicker parts finish cooking.

– Press the crumbs on really firmly and then let the cutlets sit 5 to 15 minutes before baking. Chilling them for 15 minutes helps the coating stick so you don’t lose half the crumbs when you flip them.

– For real oven-fried crispness, stir the 2 tablespoons of oil or melted butter into the crumbs and, if you’ve got time, toast the panko in a dry pan for a minute until it’s just golden. Also bake on a wire rack if you have one so air circulates, and give each piece some room in the pan.

– Use an instant-read thermometer and pull the chicken at 165 F, then rest it 3 to 5 minutes before cutting. Resting keeps it juicy, and slicing across the grain makes each bite tender.

Baked Breaded Chicken Cutlets Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed Juicy Breaded Chicken Breast with a single pantry trick that changed the way I bake cutlets.

Pin

Servings

4

servings

Calories

653

kcal

Equipment: 1. Rimmed baking sheet and wire rack (or parchment paper if you dont have a rack)
2. Meat mallet or rolling pin and a sheet of plastic wrap, you can even use a can
3. Three shallow bowls or plates for the flour, egg wash and breadcrumb stations
4. Measuring cups and teaspoons
5. Whisk and a fork or tongs for dredging and handling the cutlets
6. Pastry brush or cooking spray for oiling the rack and brushing tops
7. Instant read thermometer to check for 165F in the thickest part
8. Oven mitts and a plate or cooling rack to let the cutlets rest

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, trimmed

• 1/2 cup all purpose flour

• 2 large eggs

• 1/4 cup milk or buttermilk, your call

• 1 1/2 cups panko breadcrumbs or plain breadcrumbs, whatever you got

• 1/2 cup finely grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon dried Italian seasoning or dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil or melted butter

• Cooking spray or extra oil for the pan, optional

• Lemon wedges for serving, optional

• Fresh parsley for garnish, optional

Directions

• Preheat oven to 425F and place a wire rack on a rimmed baking sheet, spray the rack with cooking spray or rub a little oil on it, no rack use parchment and flip the cutlets halfway.
• Trim the chicken and pound or slice each breast to about 1/2 inch thickness so they cook evenly, put them between plastic and whack with a rolling pin or can, it'll be fine.
• Set up three shallow stations: 1) 1/2 cup all purpose flour, 2) whisk together 2 large eggs and 1/4 cup milk or buttermilk, 3) mix 1 1/2 cups panko or plain breadcrumbs with 1/2 cup finely grated Parmesan, 1 tsp garlic powder, 1 tsp paprika, 1 tsp dried Italian seasoning or oregano, 1 tsp kosher salt and 1/2 tsp black pepper.
• Stir 2 tablespoons olive oil or melted butter into the breadcrumb mix so the crumbs brown nicely in the oven, this little trick makes them taste fried without frying.
• Dredge each chicken piece in flour, shake off excess, dip in the egg wash, then press firmly into the breadcrumb mixture so it really sticks, repeat on both sides.
• Let the breaded cutlets rest on a plate or rack for 5-10 minutes to set the coating, if you have time chill them 15 minutes for extra adhesion.
• Arrange cutlets on the prepared wire rack, spray tops lightly with cooking spray or brush with oil for extra crispness, don't overcrowd the pan.
• Bake 12 to 18 minutes depending on thickness, flip once halfway through; chicken is done when golden and an instant read thermometer hits 165F in the thickest part.
• Let the cutlets rest 3 to 5 minutes, garnish with chopped fresh parsley and serve with lemon wedges to squeeze over, good with a simple salad or mashed potatoes.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 284g
• Total number of serves: 4
• Calories: 653kcal
• Fat: 22.2g
• Saturated Fat: 6.6g
• Trans Fat: 0.08g
• Polyunsaturated: 1.5g
• Monounsaturated: 7.5g
• Cholesterol: 244mg
• Sodium: 671mg
• Potassium: 583mg
• Carbohydrates: 41g
• Fiber: 1.3g
• Sugar: 1.5g
• Protein: 64.8g
• Vitamin A: 250IU
• Vitamin C: 0.5mg
• Calcium: 155mg
• Iron: 1.3mg