How to Make the Best Baked Chicken Cutlets: Crispy and Flavorful!

There’s something undeniably satisfying about biting into a perfectly crispy chicken cutlet. That golden-brown exterior giving way to tender, juicy meat inside is the definition of comfort food. But traditional fried cutlets come with their drawbacks – splattering oil, lingering kitchen odors, and the extra calories from deep frying. Today, I’m sharing my perfected recipe for Italian-style baked chicken cutlets that delivers all the crunch and flavor without the hassle of frying.

My Cutlet Connection

Growing up in an Italian-American household, chicken cutlets were a staple in our weekly dinner rotation. My grandmother would spend hours frying batch after batch, leaving the kitchen in a state that required serious cleanup afterward. Years ago, determined to enjoy this family favorite without the mess, I began experimenting with baked versions. After numerous attempts and refinements, this recipe finally captures that authentic fried cutlet experience – minus the oil splatter.

Why You’ll Love These Baked Chicken Cutlets

These aren’t just any baked chicken cutlets. They’ve been meticulously perfected to ensure maximum flavor and texture while keeping preparation streamlined:

Chicken cutlets are universally beloved – even picky eaters can’t resist them. They’re the foundation of countless comfort food classics for good reason.

Baking is remarkably faster and cleaner than frying. No monitoring oil temperature or dealing with hot oil splatters – just prep, bread, and bake!

Their versatility is unmatched. Serve them alongside pasta, in a sandwich with fresh mozzarella and arugula, topped with marinara and cheese for chicken parmesan, or sliced over a Caesar salad.

These cutlets excel at meal prep. Make a double batch on Sunday, and you’ve got the foundation for multiple quick weeknight dinners ready to go.

Quality Ingredients Make the Difference

For 4 servings, you’ll need:

• 2 large boneless, skinless chicken breasts (about 1½ pounds)
• 1½ cups seasoned Italian breadcrumbs
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 2 large eggs
• 2 tablespoons water
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 3 tablespoons olive oil
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• Olive oil cooking spray

While you can certainly use store-bought seasoned breadcrumbs, freshly made breadcrumbs elevated with quality herbs and spices create noticeably superior cutlets. The same goes for the Parmigiano-Reggiano – it’s worth using the real thing rather than pre-grated parmesan for optimal flavor.

Step-by-Step Preparation

Preparing the Chicken

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice each chicken breast horizontally into two even pieces. For easier slicing, place the chicken breasts in the freezer for about 15 minutes to firm them up slightly. If you have cut-resistant gloves, now’s the perfect time to use them.
3. Place each chicken piece between two sheets of plastic wrap or parchment paper and gently pound to an even thickness of about ¼ inch. Uniform thickness ensures even cooking.
4. Pat the chicken pieces dry with paper towels. This crucial step removes excess moisture that would prevent proper browning and crispiness.

Creating Your Breading Station

1. In a shallow bowl, whisk together the eggs and water until well combined.
2. In another shallow dish, combine the breadcrumbs, Parmigiano-Reggiano, garlic powder, onion powder, dried oregano, dried basil, and black pepper. Mix thoroughly.
3. Drizzle 3 tablespoons of olive oil into the breadcrumb mixture and work it in with your fingertips until the mixture becomes slightly moistened. This pre-oil technique is one of the secrets to achieving crispy baked cutlets.

Breading the Cutlets

1. Working with one piece at a time, dip the chicken into the egg mixture, allowing excess to drip off.
2. Place the chicken into the breadcrumb mixture and press the breadcrumbs firmly onto both sides of the chicken. Don’t just dredge – really pat those breadcrumbs on to create a solid coating that won’t fall off during baking.
3. Place the breaded cutlet on the prepared baking sheet and repeat with remaining chicken pieces.
4. Spray the tops of the cutlets generously with olive oil cooking spray. This helps achieve that golden-brown exterior.

Baking to Perfection

1. Bake in the preheated oven for 15 minutes.
2. Carefully flip each cutlet, spray the other side with olive oil cooking spray, and continue baking for another 10 minutes until golden brown and the internal temperature reaches 165°F.
3. Allow the cutlets to rest for 5 minutes before serving. This helps the juices redistribute throughout the meat.

Frequently Asked Questions

What’s the ideal temperature and time for baking chicken cutlets?

425°F for 25-30 minutes total (turning once halfway through) yields the perfect balance of a crispy exterior and juicy interior.

What’s the difference between chicken breasts and chicken cutlets?

Chicken cutlets are simply chicken breasts that have been sliced horizontally or pounded thin. The increased surface area and reduced thickness allow for quicker, more even cooking and maximum crispy coating.

Can I use panko instead of regular breadcrumbs?

Absolutely! Panko will create a lighter, airier texture with extra crunch. Just be aware that the result will be different from the traditional Italian-style cutlet – still delicious, just with a different texture profile.

Why don’t you add salt to the egg or breadcrumb mixture?

Most seasoned Italian breadcrumbs already contain salt, as does Parmigiano-Reggiano cheese. Adding more can easily result in over-salted cutlets. If you’re using unseasoned breadcrumbs, add ½ teaspoon of salt to your mixture.

Can these cutlets be fried instead?

Certainly! Heat ¼-inch of oil in a skillet over medium heat and fry for about 3-4 minutes per side. But once you try this baked version, you might never go back to frying.

Serving and Storage Suggestions

These versatile cutlets pair beautifully with so many sides. Try them with:

• Broccoli Cauliflower Salad
• Roasted garlic mashed potatoes
• Wingstop Ranch
• Cheesy Rice

Leftover cutlets will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat while maintaining crispiness, place them on a wire rack over a baking sheet in a 350°F oven for about 10 minutes (or 15 minutes from frozen). Avoid the microwave, which will leave them soggy.

Expert Tips for Cutlet Success

• Uniform thickness is crucial – take the time to pound the chicken properly.
• Don’t skip patting the chicken dry before breading.
• Adding olive oil directly to the breadcrumb mixture helps achieve crispiness without deep frying.
• The high oven temperature (425°F) is essential for developing a crispy exterior.
• Always make extra! These cutlets are the building blocks for countless quick meals throughout the week.

Have you tried this recipe? I’d love to hear about your experience in the comments below! And if you share your creations on social media, be sure to tag us so we can see your delicious results.

Thank you for visiting our culinary corner. Buon appetito!