Name: Oven Baked Chicken Cutlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 large chicken breasts; 1 large egg; 1 teaspoon lemon juice; oil spray (as needed); 1/4 cup cornstarch; 1 teaspoon sea salt; 1/4 teaspoon baking soda; 1/2 teaspoon ground paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; ground black pepper (to taste); 1 1/2 cups panko breadcrumbs; 1/4 cup grated Parmesan; 1/4 teaspoon ground paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon sea salt; ground black pepper (to taste)

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Crispy oven baked chicken cutlets are a delightful dish that’s sure to please even the pickiest eaters. With a golden, crunchy exterior and a moist, tender interior, they’re perfect for a weeknight dinner, yet impressive enough for special occasions. I first discovered this recipe during a busy week where takeout seemed like the only option, but I craved something homemade. The answer was these oven baked chicken cutlets, which are not only easy to prepare but can also be customized to suit any palate.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Oven Baked Chicken Cutlets
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Oven Baked Chicken Cutlets

What makes this dish so fantastic is that you can achieve that satisfying crunch without deep frying. You get all the flavor and texture without the extra oil or fuss. In just under an hour, you’ll have a meal that’s quick, budget-friendly, and always a hit with family and friends. Plus, they pair beautifully with any sides you have, from salads to mashed potatoes! I am genuinely excited for you to try this recipe.

Why You’ll Love This Recipe

Simple & Quick: Prepping and cooking take only about 45 minutes!
Irresistible Flavor: Each cutlet is seasoned perfectly, providing a delicious crunch in every bite.
Eye-Catching Appeal: Beautifully golden-brown, they’re perfect for impressing at dinner parties.
Flexible Serving: Ideal for weeknight meals, game day snacks, or even brunch.
Diet-Friendly Options: Easily adaptable to be gluten-free using different breadcrumb options.

Ingredients You’ll Need

3 large chicken breasts: The star of the show! You want nice, plump breasts for even cooking. Feel free to use chicken thighs if you prefer dark meat.
1 large egg: This acts as a binding agent for the breading. If you’re looking for a vegan alternative, you can use a flaxseed egg.
1 teaspoon lemon juice: This gives a fresh, zesty kick and helps tenderize the chicken.
Oil spray (as needed): Helps the coating get crispy without deep frying. Consider using olive oil or avocado oil spray.
1/4 cup cornstarch: This is essential for that extra crunch! If you need a substitute, try using arrowroot powder.
1 teaspoon sea salt: Enhances all the flavors in the dish.
1/4 teaspoon baking soda: A little secret to achieving a lovely crust.
1/2 teaspoon EACH ground paprika, garlic powder and onion powder: These spices add depth and a hint of warmth; feel free to adjust according to your spice preferences.
Ground black pepper (to taste): A little seasoning goes a long way here.
1 1/2 cups panko breadcrumbs: These create that signature crunch. You can also use regular breadcrumbs if that’s what you have.
1/4 cup grated Parmesan: Adds a salty, nutty flavor that complements the chicken perfectly. Nutritional yeast can be used as a substitute for a dairy-free option.
1/4 teaspoon EACH ground paprika, garlic powder and onion powder: You’ll be using these again for the breadcrumb mix!
1/2 teaspoon sea salt: Adds flavor to the breadcrumb mixture, too.
Ground black pepper (to taste): Don’t forget to season the breadcrumbs for that extra layer of flavor!

How to Make Oven Baked Chicken Cutlets

Preheat the Oven: Start by preheating your oven to 425°F (220°C) and line a baking tray with parchment paper for easy cleanup.
Prepare the Chicken: Place the large chicken breasts in a zip-top bag and gently pound them to an even thickness of about 1/2 inch. This will ensure even cooking and tenderness.
Set Up the Breading Stations: In a shallow bowl, whisk together the egg and lemon juice. In another bowl, mix the cornstarch, sea salt, baking soda, paprika, garlic powder, onion powder, and ground black pepper. In your third bowl, combine the panko breadcrumbs, grated Parmesan, and the same spices used for the cornstarch mix.
Bread the Chicken: Dip each chicken breast into the egg mixture, letting the excess drip off, then coat it in the cornstarch mixture, followed by the panko mix. Press the breadcrumbs gently into the chicken to ensure they stick. Place the breaded cutlets onto the prepared baking tray.
Spray and Bake: Lightly spray the top of each chicken cutlet with oil spray. This little step is vital for achieving that crispy finish. Bake in your preheated oven for about 15-20 minutes or until they are golden brown and the chicken is cooked through (internal temperature should reach 165°F/75°C).
Serve: Allow the chicken cutlets to cool for a couple of minutes before serving. They pair beautifully with a squeeze of fresh lemon juice or your favorite dipping sauce!

Storing & Reheating

To store your oven baked chicken cutlets, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cutlets for up to 3 months. To reheat, simply pop them back in a preheated oven at 375°F (190°C) for about 10-15 minutes. They might lose a bit of their crispiness, so consider placing them under a broiler for a minute or two to crisp back up.

Chef’s Helpful Tips

Avoid Dry Chicken: Ensure your chicken is not overcooked. Using a meat thermometer will help you get it just right.
Pound Evenly: Keeping the chicken at an even thickness prevents some pieces from cooking faster than others.
Control the Crust: Feel free to experiment with other spices and herbs in the breadcrumb mix for personalized flavor.
Easy Clean-Up: Using foil or parchment paper on your baking tray makes cleanup so much easier.
Make-Ahead: You can bread the chicken cutlets a day in advance and store them in the fridge. Just bake them fresh the next day!

The crispy oven baked chicken cutlets are a versatile dish that can be enjoyed in various ways. You can serve them with pasta, toss them on a salad, or even sneak them into a sandwich. The choices are endless, and you may find new ways to enjoy this dish as you experiment.

Recipe FAQs

Can I make these chicken cutlets gluten-free?

Absolutely! Just substitute regular panko breadcrumbs with gluten-free breadcrumbs. Additionally, ensure that your cornstarch is certified gluten-free, and you’re good to go!

How can I keep these cutlets crispy after cooking?

To maintain their crispiness, avoid stacking the cutlets on top of each other after cooking. Instead, place them on a wire rack to allow airflow, which keeps them crunchy.

Can I freeze the uncooked cutlets?

Yes! You can bread the chicken cutlets and freeze them before baking. Just place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag or air-tight container. Bake from frozen; just add an extra few minutes to the cook time.

What are some dipping sauce suggestions?

These cutlets pair wonderfully with a variety of sauces. Try marinara, honey mustard, ranch, or even a spicy aioli. Mix and match to find your favorite!

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Oven Baked Chicken Cutlets

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Author: Anna
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

These Oven Baked Chicken Cutlets are a fantastic option for a quick and flavorful dinner. Coated in crispy panko and seasoned perfectly, each bite promises irresistible taste and satisfying crunch. Perfect for busy evenings or a wholesome family meal.

Ingredients

Scale

3 large chicken breasts
1 large egg
1 teaspoon lemon juice
oil spray (as needed)
1/4 cup cornstarch
1 teaspoon sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
ground black pepper (to taste)
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sea salt
ground black pepper (to taste)

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Instructions

Preheat the oven to 425°F, placing an oven-safe wire rack in a sheet pan to heat up.
Butterfly the chicken breasts, cutting them lengthwise, then pound to even the thickness.
Prepare a breading station with separate bowls for the beaten egg with lemon juice, cornstarch, and combined panko ingredients.
Dredge each chicken cutlet in cornstarch, dip in the egg mixture, and then coat with panko, pressing to adhere.
Let the breaded cutlets rest for 10 minutes on a plate.
Carefully remove the hot rack from the oven, spray or brush with oil, and arrange the cutlets on it, spraying the tops as well.
Bake for 10-16 minutes until golden and cooked through, broiling for an additional 1-2 minutes for extra crispiness before serving.

Notes

Adjust cooking time based on the thickness of the chicken cutlets.
You can use any oil spray or brush to ensure even crispiness.
Letting the cutlets rest helps the breading adhere better.