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+ servings
Platter with baked chicken breasts garnished with lemon slices.

Crispy Baked Chicken Cutlets

These Crispy Baked Chicken Cutlets have the perfect crispy, crunchy coating while being tender and juicy on the inside. So juicy your family won’t believe they’re baked and not fried!
Course Main Course
Cuisine American
Keyword Chicken, Chicken Cutlets, Crispy Baked Chicken Cutlets
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 372kcal
Author Samantha Buckner


  • 1 1/2 pound chicken cutlets, 4 boneless, skinless breasts - 6 ounces each
  • 1 large egg
  • 2/3 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup panko breadcrumbs
  • 1/3 cup parmesan cheese, freshly grated
  • 2 tablespoon freshly chopped parsley, or 2 teaspoons dried
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • olive oil spray


  • lemon wedges
  • coarse sea salt
  • freshly chopped parsley
  • red pepper flakes


  • Preheat oven to 375 degrees F.
  • If using regular chicken breasts, pound each breast to 1/2 inch thickness.
    Skip this step if using precut chicken cutlets.
  • Season each chicken breast with salt and pepper, to taste.
  • Beat egg and set aside.
  • In a shallow dish, combine flour, salt, and pepper.
  • In a second shallow dish, combine the panko breadcrumbs, parmesan cheese, parsley, garlic powder and paprika.
  • Dip the chicken in flour, then egg making sure to allow any excess to drip off.
    Dredge through the breadcrumb mixture making sure to press both sides of the chicken firmly into the mix to help the crumbs adhere.
  • Place onto a baking sheet or dish sprayed with cooking spray or lined with parchment paper. Spray the top of each chicken with cooking spray.
  • Bake at 375 degrees F for 25-30 minutes, flipping halfway through. Bake until the internal temperature reaches 160 degrees F using a digital meat thermometer. Check at 20 minutes. Time will be dependent on how thick the chicken is.
    Remove from oven and allow the chicken to rest to continue cooking until it reaches 165 degrees F.
  • Serve with a lemon wedge to squeeze over the top and garnished with coarse sea salt, freshly chopped parsley, and/or red pepper flakes for some extra flavor!


Serving: 1cutlet | Calories: 372kcal | Carbohydrates: 26g | Protein: 45g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 161mg | Sodium: 723mg | Potassium: 719mg | Fiber: 2g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 3mg