I’m obsessed with these baked breaded chicken cutlets because they hit that spot between crunchy and tender. I love the way panko breadcrumbs give the exterior a stacked-up crunch that resists sogginess, while a little grated Parmesan adds a salty, nutty whisper that makes each bite addictive.
They slice clean, staying juicy inside, never dry or cloying. But the best part is the contrast: bold crust, soft center.
I serve them with a squeeze of lemon or drop them into a sandwich. Simple?
Yes. Irresistible?
Absolutely. Dinner that actually delivers crunch and flavor without any greasy, heavy mess.
Worth making.
Ingredients
- Chicken cutlets: the juicy protein, thin so they cook fast and stay tender.
- Flour: clings to the meat, helps the crumbs stick for a better crust.
- Eggs: binder that’s glue-like and makes the coating hold together.
- Milk or buttermilk: softens crumbs, makes the coating slightly tangy and tender.
- Panko breadcrumbs: big crunchy texture, gives that satisfying brittle crisp.
- Parmesan: salty umami punch, adds a nutty, savory bite.
- Garlic powder: quick garlicky warmth without the hassle of fresh cloves.
- Onion powder: subtle sweetness and depth, sort of background savory support.
- Paprika: mild smokiness and color, makes the crust look appetizing.
- Italian seasoning or parsley: herbal lift, keeps things tasting fresh.
- Kosher salt: brings out flavors, don’t be afraid to season.
- Black pepper: a little heat, brightens each bite.
- Olive oil or butter: helps crumbs crisp and brown, adds richness.
- Lemon wedges: optional zing, cuts through richness with bright acidity.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 cutlets or pounded to 1/4 inch thickness
- 1 cup all purpose flour
- 2 large eggs
- 3 tablespoons milk or buttermilk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning or dried parsley
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons olive oil or melted butter for brushing or tossing with crumbs
- Lemon wedges for serving, optional
How to Make this
1. Preheat oven to 425 F and arrange a wire rack on a rimmed baking sheet; lightly spray or oil the rack.
2. Prepare chicken by slicing breasts horizontally into 4 cutlets or pounding each to 1/4 inch thickness; pat dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Set up a three-bowl breading station: bowl 1 with 1 cup all purpose flour, bowl 2 with 2 large eggs whisked with 3 tablespoons milk or buttermilk, and bowl 3 with 1 1/2 cups panko breadcrumbs mixed with 1/2 cup finely grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon dried Italian seasoning or dried parsley.
4. Dredge each cutlet in the flour, shaking off excess, dip into the egg mixture until fully coated, then press into the panko mixture to coat evenly, pressing crumbs onto the surface.
5. Place breaded cutlets on the prepared rack. Drizzle or brush each cutlet with olive oil or melted butter, using 2 to 3 tablespoons total, or toss crumbs with the oil before coating if preferred.
6. Bake in the preheated oven for 12 to 18 minutes, flipping cutlets once halfway through baking and brushing the top side with any remaining oil, until the crust is golden and an instant read thermometer registers 165 F in the thickest part.
7. If you want extra color and crisp, broil on high for 1 to 2 minutes after baking, watching closely to avoid burning.
8. Remove from oven and let the cutlets rest on the rack for 3 to 5 minutes to maintain crispness and redistribute juices.
9. Taste and adjust seasoning with more salt and pepper if needed.
10. Serve hot with lemon wedges for squeezing over the chicken, optional sides, and enjoy.
Equipment Needed
1. Rimmed baking sheet
2. Wire cooling rack sized to fit the sheet
3. Meat mallet or rolling pin (for pounding cutlets)
4. Cutting board and sharp chef knife
5. Three shallow bowls or pie plates (for flour, egg wash, panko)
6. Measuring cups and measuring spoons
7. Whisk or fork (to beat eggs)
8. Tongs or a spatula (for handling cutlets)
9. Instant read thermometer
FAQ
Baked Breaded Chicken Cutlets Recipe Substitutions and Variations
- All purpose flour: substitute with equal parts whole wheat flour for nuttier flavor, 1:1 gluten free flour blend for gluten free, or cornstarch mixed with a little rice flour for a lighter crisp
- Eggs: use 1/4 cup plain yogurt or buttermilk per egg for moisture and binding, 1/4 cup mayonnaise per egg for richness, or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan option
- Panko breadcrumbs: swap with regular breadcrumbs for a denser crust, crushed cornflakes or crackers for extra crunch, or a mixture of finely chopped nuts and breadcrumbs for flavor and texture
- Grated Parmesan cheese: replace with Pecorino Romano for a saltier bite, Asiago for a sharper flavor, or nutritional yeast for a dairy free cheesy note
Pro Tips
– Dry the cutlets well before seasoning and breading. Any surface moisture will make the crumbs soggy and keep them from crisping properly.
– Press the panko mixture onto the chicken with firm, even pressure so the crumbs adhere. If you want extra crunchy texture, mist or very lightly brush the coated side with oil rather than pouring it on.
– Use an instant read thermometer and remove the chicken at 162 F, then let it rest 3 to 5 minutes; carryover heat will bring it to 165 F while keeping the meat juicy.
– For more flavor depth, stir a teaspoon of finely chopped fresh parsley or a pinch of lemon zest into the panko mixture. A squeeze of fresh lemon just before serving brightens the whole dish.
– To keep the underside crisp, bake the cutlets on a wire rack set over a rimmed sheet pan so hot air circulates around the chicken while it cooks.
4
servings
680
kcal
Equipment: 1. Rimmed baking sheet
2. Wire cooling rack sized to fit the sheet
3. Meat mallet or rolling pin (for pounding cutlets)
4. Cutting board and sharp chef knife
5. Three shallow bowls or pie plates (for flour, egg wash, panko)
6. Measuring cups and measuring spoons
7. Whisk or fork (to beat eggs)
8. Tongs or a spatula (for handling cutlets)
9. Instant read thermometer
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 cutlets or pounded to 1/4 inch thickness
-
1 cup all purpose flour
-
2 large eggs
-
3 tablespoons milk or buttermilk
-
1 1/2 cups panko breadcrumbs
-
1/2 cup finely grated Parmesan cheese
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon paprika
-
1 teaspoon dried Italian seasoning or dried parsley
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
2 to 3 tablespoons olive oil or melted butter for brushing or tossing with crumbs
-
Lemon wedges for serving, optional
Directions
- Preheat oven to 425 F and arrange a wire rack on a rimmed baking sheet; lightly spray or oil the rack.
- Prepare chicken by slicing breasts horizontally into 4 cutlets or pounding each to 1/4 inch thickness; pat dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Set up a three-bowl breading station: bowl 1 with 1 cup all purpose flour, bowl 2 with 2 large eggs whisked with 3 tablespoons milk or buttermilk, and bowl 3 with 1 1/2 cups panko breadcrumbs mixed with 1/2 cup finely grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon dried Italian seasoning or dried parsley.
- Dredge each cutlet in the flour, shaking off excess, dip into the egg mixture until fully coated, then press into the panko mixture to coat evenly, pressing crumbs onto the surface.
- Place breaded cutlets on the prepared rack. Drizzle or brush each cutlet with olive oil or melted butter, using 2 to 3 tablespoons total, or toss crumbs with the oil before coating if preferred.
- Bake in the preheated oven for 12 to 18 minutes, flipping cutlets once halfway through baking and brushing the top side with any remaining oil, until the crust is golden and an instant read thermometer registers 165 F in the thickest part.
- If you want extra color and crisp, broil on high for 1 to 2 minutes after baking, watching closely to avoid burning.
- Remove from oven and let the cutlets rest on the rack for 3 to 5 minutes to maintain crispness and redistribute juices.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot with lemon wedges for squeezing over the chicken, optional sides, and enjoy.
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: 280g
- Total number of serves: 4
- Calories: 680kcal
- Fat: 21.6g
- Saturated Fat: 4.7g
- Trans Fat: 0.05g
- Polyunsaturated: 2.3g
- Monounsaturated: 10.3g
- Cholesterol: 273mg
- Sodium: 820mg
- Potassium: 581mg
- Carbohydrates: 42.5g
- Fiber: 1.8g
- Sugar: 0.8g
- Protein: 66.7g
- Vitamin A: 300IU
- Vitamin C: 0.5mg
- Calcium: 175mg
- Iron: 1.3mg