These Baked Chicken Cutlets are incredibly crispy, giving you all the crunch without the hassle of frying. By using a combination of panko breadcrumbs and parmesan, these cutlets come out of the oven golden and crunchy, with minimal effort.
This chicken cutlets recipe was inspired by my Crispy Baked Chicken with Panko Breading. I love how much texture the panko adds to baked chicken. These crispy chicken cutlets are prepared a bit more like traditional Italian chicken cutlets with breading on both sides.
If you love lightened up versions of fried classics, try my Air Fryer Chicken Fried Steak with White Gravy. You can’t even tell it is not fried!
My Panko Crusted Salmon or Baked Halibut with Panko are both great options if you want to use fish instead of chicken.
Table of Contents
Why You’ll Love This Recipe
- Crispy: Even though these cutlets are baked and not fried, they still come out perfectly crispy.
- Flavorful: The combination of mustard, Parmesan, and spices adds a burst of flavor to every bite.
- Less Mess: Since there’s no frying oil, you can enjoy delicious chicken cutlets without the cleanup hassle.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommcend picking up some kosher next time you are at the store!
- Fresh Cracked Black Pepper: Adds a bold, slightly spicy flavor. Freshly cracked pepper has a more intense and aromatic taste compared to pre-ground pepper.
- All-Purpose Flour & Cornstarch: These create a light, crispy coating on the chicken. The cornstarch helps to add extra crunch, while the flour provides a good base for the breading to stick.
- Granulated Garlic & Onion Powder: These spices are used to season the flour mixture, adding a savory depth of flavor to the chicken. I prefer granulated garlic over garlic powder.
- Mayonnaise: Helps the breading stick to the chicken while keeping it moist and tender during baking.
- Egg: Binds the breading to the chicken, creating a cohesive and even coating.
- Dijon Mustard: Adds a subtle tang and depth of flavor to the chicken, balancing the richness of the mayonnaise.
- Water: Thins out the wet mixture slightly to ensure even coating of the chicken.
- Plain Panko Breadcrumbs: Provides a light, airy, and extra crispy coating compared to regular breadcrumbs.
- Grated Parmesan: Adds a nutty, savory flavor that enhances the overall taste of the cutlets.
- Olive Oil: Drizzled into the breadcrumb mixture to help achieve a golden, crispy finish when baked.
- Italian Seasoning: A blend of herbs that infuses the breadcrumbs with a flavorful, aromatic taste.
- Chicken Cutlets: I used 4 very small (4-ounce) chicken breasts and pounded them to be about 1/4-inch thick. If your chicken breasts are larger (8 ounces each), slice them in half horizontally with a sharp knife to create thinner cutlets and pound them if needed.
Complete list of ingredients and amounts is located on the recipe card below.
How to Break Down Chicken Breasts for Cutlets
Here’s a simple guide to breaking down chicken breasts into chicken cutlets:
- Prepare the Chicken: Start with boneless, skinless chicken breasts. Place the breast on a clean cutting board.
- Slice Horizontally: Hold the chicken breast flat with one hand. With a sharp knife, slice horizontally through the center of the breast, creating two thinner pieces. Keep the knife parallel to the cutting board for even cutlets.
- Pound to Even Thickness: Place each sliced piece between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin until the cutlets are about 1/4 inch thick. This step helps to tenderize the meat and ensures even cooking.
How to Make Baked Chicken Cutlets
Quick Overview
- Set up breading station.
- Bread.
- Bake.
Step by Step Instructions
Quick Tip From Bri
Use one hand for dipping the chicken into the dry ingredients and the other hand for dipping into the wet ingredients. This will help prevent the breading from getting cakey on your fingers.
Quick Tip From Bri
Be sure to press the panko firmly into the chicken so it sticks well.
- Set Up the Breading Station: Set your oven to 450°F. Prepare a baking sheet by lining it with parchment paper. Flour Mixture: In the first shallow dish, combine the flour, cornstarch, 1/4 teaspoon kosher salt, 1 teaspoon granulated garlic, and onion powder. Stir the ingredients together until they are evenly mixed. Wet Mixture: In the second shallow dish, whisk together the mayonnaise, egg, Dijon mustard, and water until the mixture is smooth and well combined. Breadcrumb Mixture: In the third shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, 1 teaspoon granulated garlic, 1/4 teaspoon kosher salt, and a bit of fresh cracked black pepper. Drizzle the olive oil over this mixture, then toss it all together to ensure the breadcrumbs are evenly coated with the oil.
- Bread the Chicken: Season each chicken cutlet with the remaining kosher salt and black pepper. Dredge each cutlet in the flour mixture, shaking off any excess. Then dip it into the wet mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it is evenly coated on both sides.
- Place on Baking Sheet: Place the coated cutlets on the prepared baking sheet.
- Bake: Put the baking sheet in the preheated oven on the top rack how tand bake the cutlets for 12-14 minutes. They should be golden brown and cooked through.
Recipe Serving Suggestions
Chicken cutlets are incredibly versatile and can be enjoyed in a variety of ways:
- As a Main Dish: Serve the crispy cutlets with sides like Crockpot Green Beans (Southern Style), Crockpot Funeral Potatoes, Dutch Oven Mac & Cheese, or Yukon Gold Mashed Potatoes.
- In a Sandwich: Place a cutlet on a bun with lettuce, tomato, and condiments. Add cheese for extra flavor.
- On a Salad: Slice the cutlets and top a bed of mixed greens with them. Add avocado, cherry tomatoes, and vinaigrette or Caesar Salad Dressing without Anchovies for a fresh salad.
- In a Wrap: Use the cutlets as a filling in wraps or tortillas with veggies and sauce.
- With Pasta: Serve cutlets alongside or on top of your favorite pasta dishes, like my Pink Sauce Pasta.
- In a Chicken Parmesan: Top cutlets with marinara sauce and mozzarella, then bake until bubbly. Serve over spaghetti for a quick chicken parmesan.
- As a Snack: Enjoy the cutlets on their own or with dipping sauces like ranch or honey mustard for a crispy snack.
Expert Tips
- Pound Evenly: Ensure that the chicken cutlets are pounded to an even thickness of about 1/4 inch. This helps them cook uniformly and achieve a consistent crispy texture.
- Use Paper Plates for Breading: Set up your breading station on paper plates for easy cleanup. Once you’re finished, simply throw the plates away.
- Dry the Chicken: Pat the chicken cutlets dry with paper towels before breading. This helps the flour and breadcrumbs adhere better to the chicken.
- Use Two Hands for Breading: To keep the breading process smooth and avoid a cakey mess on your fingers, use one hand for handling the dry ingredients (flour and breadcrumbs) and the other for the wet ingredients (egg mixture).
- Press the Breadcrumbs: Gently press the panko breadcrumb mixture into the chicken cutlets to ensure a good coating that stays crispy after baking.
- Cook at 450°F: Baking at a higher temperature gives a crispy, golden crust without overcooking the inside, keeping the cutlets tender and juicy.
- Reheat Properly: To reheat leftover cutlets, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes. This will help maintain their crispiness. Avoid microwaving, as it can make them soggy.
- Make Ahead: You can bread the chicken cutlets ahead of time and refrigerate them for up to 24 hours before baking. This helps the breading adhere better and results in a crispier texture.
Additions & Variations
- Lemon Zest: Incorporate lemon zest into the breadcrumb mixture for a fresh, zesty flavor that brightens up the cutlets.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for a spicy twist. Adjust the amount based on your heat preference.
- Ranch or Caesar Dressing: Substitute the mayonnaise with ranch or Caesar dressing in the wet mixture. This adds a unique and tangy flavor to the cutlets.
The 10 Best Substitutes for Dijon Mustard
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Crispy Baked Chicken Cutlets
These Baked Chicken Cutlets are incredibly crispy, giving you all the crunch without the hassle of frying. By using a combination of panko breadcrumbs and parmesan, these cutlets come out of the oven golden and crunchy, with minimal effort.
Equipment
Ingredients
- 1 1/2 teaspoons Morton kosher salt, divided*
- fresh cracked black pepper
- 1/4 cup all-purpose flour
- 2 Tablespoons cornstarch
- 1 teaspoon EACH granulated garlic & onion powder
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tablespoon dijon mustard
- 1 Tablespoon water
- 1 1/4 cup plain panko breadcrumbs*
- 2/3 cup grated parmesan
- 1 1/2 Tablespoons olive oil
- 2 teaspoons italian seasoning
- 1 teaspoon granulated garlic
- 4 1/4-inch thick chicken cutlets, about 1 pound, pat dry*
Instructions
- Set Up the Breading Station: Set your oven to 450°F. Prepare a baking sheet by lining it with parchment paper. Flour Mixture: In the first shallow dish, combine the flour, cornstarch, 1/4 teaspoon kosher salt, 1 teaspoon granulated garlic, and onion powder. Stir the ingredients together until they are evenly mixed. Wet Mixture: In the second shallow dish, whisk together the mayonnaise, egg, Dijon mustard, and water until the mixture is smooth and well combined. Breadcrumb Mixture: In the third shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, 1 teaspoon granulated garlic, 1/4 teaspoon kosher salt, and a bit of fresh cracked black pepper. Drizzle the olive oil over this mixture, then toss it all together to ensure the breadcrumbs are evenly coated with the oil.1 1/2 teaspoons Morton kosher salt, divided*, fresh cracked black pepper, 1/4 cup all-purpose flour, 2 Tablespoons cornstarch, 1 teaspoon EACH granulated garlic & onion powder, 1/4 cup mayonnaise, 1 large egg, 1 Tablespoon dijon mustard, 1 Tablespoon water, 1 1/4 cup plain panko breadcrumbs*, 2/3 cup grated parmesan, 1 1/2 Tablespoons olive oil, 2 teaspoons italian seasoning, 1 teaspoon granulated garlic
- Bread the Chicken: Season each chicken cutlet with the remaining kosher salt and black pepper. Dredge each cutlet in the flour mixture, shaking off any excess. Then dip it into the wet mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it is evenly coated on both sides.4 1/4-inch thick chicken cutlets, about 1 pound, pat dry*
- Place on Baking Sheet: Place the coated cutlets on the prepared baking sheet.
- Bake: Put the baking sheet in the preheated oven on the top rack how tand bake the cutlets for 12-14 minutes. They should be golden brown and cooked through.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommcend picking up some kosher next time you are at the store!
- Plain Panko Breadcrumbs: Provides a light, airy, and extra crispy coating compared to regular breadcrumbs.
- Chicken Cutlets: I used 4 very small (4-ounce) chicken breasts and pounded them to be about 1/4-inch thick. If your chicken breasts are larger (8 ounces each), slice them in half horizontally with a sharp knife to create thinner cutlets and pound them if needed.
- Dry the Chicken: Pat the chicken cutlets dry with paper towels before breading. This helps the flour and breadcrumbs adhere better to the chicken.
- Press the Breadcrumbs: Gently press the panko breadcrumb mixture into the chicken cutlets to ensure a good coating that stays crispy after baking.
Nutrition
Calories: 1126kcal | Carbohydrates: 55g | Protein: 98g | Fat: 55g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 365mg | Sodium: 3321mg | Fiber: 4g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
You can never go wrong with chicken cutlets! I love that they are baked and not fried!
I love how crispy these baked chicken cutlets are! The combination of the mustard, cayenne pepper and parmesan added a nice kick to it! Absolutely my favorite now!
Delicious recipe! The mayo makes a huge difference in texture and flavor. Delish!
I LOVE making chicken recipes, I am so glad I gave this one a shot. It was so easy to make and very delicious! I added lime to add that extra twist!
This was amazing, we loved how crispy and crunchy it was! It was a lot easier to make than I thought it might be, thanks to your detailed instructions. I can’t wait to make this again when we have company this weekend!