Simple Baked Chicken Cutlets

There's nothing quite like crispy breaded chicken, and this oven-baked version nails the texture without the frying.

This is one of those "keep in your back pocket" recipes that always saves the day. And you only need five pantry-friendly ingredients to make them.

They're incredibly versatile, too. Serve them with salad, toss into a grain bowl, build the best chicken sandwich, or top with sauce and cheese for an easy chicken Parmesan.

I often make a double batch so we can enjoy leftovers in wraps, on top of pasta, or even cold from the fridge (yes, they're that good!). And if your family is like mine? Everyone's happy when breaded chicken's on the table.

Before You Get Started

Here's what to know before baking for the best texture and flavor.

• Pound the chicken evenly. Thin, even pieces = faster cook time and better crisping.
• Seasoned breadcrumbs: By using seasoned breadcrumbs, there is no need to add dried herbs or seasoning to the breadcrumbs. If you are starting with plain breadcrumbs, add Italian seasoning. Regular or Panko breadcrumbs will work. You can also spice up the breadcrumbs with paprika, onion powder, garlic powder, and even a pinch of cayenne.
• Spray the cutlets: Before baking the chicken cutlets, spray them with cooking spray or olive oil spray on both sides. For even more crispiness, add one tablespoon of olive oil right into the breading mixture.
• Use a wire rack if you have one. It keeps the bottom from getting soggy and helps air circulate for crispiness.
• Make extra. These reheat beautifully and are perfect for meal prep!

How to Make Baked Breaded Chicken Cutlets

Follow these steps to make deliciously crunchy chicken at home.

1. Pound the Chicken

One of the most important things to ensure these chicken cutlets are nice and crispy is starting with thin chicken breasts. Store-bought cutlets may still need to be pounded slightly until about 1/4-1/2 inch thick. Larger chicken breasts will need to be sliced horizontally and then pounded out. Make sure to pound the chicken to a uniform thickness so it cooks in the same amount of time.

Tip: Use a meat mallet or a rolling pin to pound the chicken.

2. Make the Breading

Use a shallow dish to combine the breadcrumbs, Parmesan cheese, and garlic powder. Add fresh parsley, dried herbs, or another seasoning you like to amp up the flavor. Both Panko breadcrumbs and standard breadcrumbs work.

3. Bread the Chicken

Start by dipping the chicken into the egg wash and then pressing it into the breadcrumb mixture on both sides. For extra crispy chicken, dip the chicken into flour before dipping it in the egg wash.

4. Bake

Bake the breaded cutlets on a baking sheet in a single layer. Thin chicken breasts take about 15 minutes to bake at 400 degrees.

Tips and Recipe Ideas

Here are three expert tips for making extra crispy chicken cutlets every time! Plus, I've added some tasty recipe ideas to change things up if you like:

• Broil for extra crispy chicken: Turn the oven up to broil for the last 1-2 minutes of cooking to get the tops nicely browned and crunchy.
• Tropical: Replace 1/4 cup of breadcrumbs with 1/4 cup of shredded coconut for a sweet tropical flavor.
• Cheesy: Replace 1/4 cup of breadcrumbs with 1/4 cup extra Parmesan cheese for an even cheesier take.
• Nutty: Replace 1/4 cup of breadcrumbs with 1/4 cup of finely chopped nuts (almonds, walnuts, pecans, peanuts) for a crunchy, nutty twist.
• Herbs: Replace the parsley with fresh thyme, cilantro, basil, rosemary, or oregano, and consider squeezing lemon juice over the chicken before breading.
• Dipping sauce: Serve the chicken with whole grain mustard, honey mustard, barbecue sauce, buffalo sauce, or any other favorite condiment.

Storage and Reheating

These are a great option to have in the fridge or freeze when you are in need of a quick meal.

• Storing: Let the cooked chicken cutlets cool completely and then store them in the fridge for 4-5 days.
• Reheating: For best results, reheat these in the oven at 376 degrees for 5-7 minutes until heated through. Cooking it in a skillet also works well. If possible, avoid the microwave because the breading will get soggy.
• Freezing: once the chicken has fully cooled, place them on a baking sheet with parchment paper. Place them in the freezer for 2-3 hours until the outside has frozen so they won't stick together. They can also be wrapped individually in plastic wrap. Then store in a freezer-safe bag or container for up to 3 months. Reheat in the oven at 375°F for 10-12 minutes or in the air fryer.