Baked Parmesan Chicken Cutlets

Name: Baked Parmesan Chicken Cutlets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup Panko breadcrumbs; 1/2 cup grated Parmesan cheese; 2 teaspoons garlic powder; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 large eggs; 1/4 cup all-purpose flour; Olive oil spray

Highlighted under: Comfort Dish Collection

I absolutely love making baked Parmesan chicken cutlets for a quick weeknight dinner. This recipe is not only simple, but it results in the most succulent chicken with a crispy, cheesy crust that my whole family enjoys. By using the oven instead of frying, I can enjoy the same satisfying crunch without the extra oil. Plus, the aromas that fill the kitchen while they bake always get everyone excited for dinner. Trust me, you’ll want to add this to your regular rotation!

Created by

Megan Douglas

Last updated on 2026-02-15T05:43:36.292Z

When I first tried baking chicken cutlets, I was amazed by how simple the process was and how flavorful the final dish turned out. The key is to season the breadcrumbs well and mix in plenty of grated Parmesan for an added burst of flavor. Using Panko breadcrumbs also gives that satisfying crunch, mimicking the texture of fried cutlets.

One of my favorite tips is to let the chicken rest for a few minutes after baking. This helps the juices redistribute, resulting in tender cuts every time. Serving it with a light salad or roasted veggies makes for the perfect meal!

        Why You'll Love This Recipe
        Crispy golden crust that’s delightful to bite into
Deliciously cheesy flavor without all the grease
Quick and easy to prepare, perfect for busy weeknights

      

Understanding the Coating Process

The coating process is key to achieving that crispy, crunchy exterior we all seek in baked chicken cutlets. The use of Panko breadcrumbs instead of regular crumbs creates a lighter, airier texture that elevates each bite. It's essential to fully coat each chicken breast in flour before dipping, as this helps the egg wash adhere better, ensuring a robust breadcrumb layer forms during baking. If you notice your breadcrumbs not sticking well, a light spritz of olive oil on the chicken before dredging can help enhance adhesion.

Don’t rush through the dredging! Allow each cutlet to thoroughly coat in the breadcrumb mixture, pressing down gently to ensure the crumbs stick. I find that allowing the coated cutlets to rest for about 5-10 minutes before baking helps set the coating, leading to an even crispier crust. A common mistake is overcrowding the baking sheet, which can lead to steaming instead of crisping. Make sure there's space around each cutlet for good air circulation.

Serving and Pairing Suggestions

While these chicken cutlets are delicious on their own, they lend themselves beautifully to a variety of accompaniments. Consider serving them topped with a fresh arugula salad drizzled with lemon vinaigrette—this adds a bright, zesty contrast to the rich, cheesy flavor of the chicken. Alternatively, you could pair them with a creamy garlic mashed potato or roasted vegetables to round out the meal. A light pasta with marinara can also be a delightful side.

If you’re planning for leftovers, they reheat quite well! To maximize texture, I recommend placing them back in the oven at 375°F (190°C) for about 10 minutes to regain their crispy exterior. Alternatively, using an air fryer can revive that crunch in just a few minutes. If you want to take it a step further, slice the cutlets for a chicken Parmesan sandwich, layering with marinara sauce and mozzarella cheese for an indulgent twist.

Ingredients

For the Chicken Cutlets

4 boneless, skinless chicken breasts
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 large eggs
1/4 cup all-purpose flour
Olive oil spray

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Coating Station

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and another with a mixture of Panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.

Dredge the Chicken

Take each chicken breast and coat it in flour, shaking off the excess. Then dip it into the egg wash, followed by the breadcrumb mixture, pressing to adhere.

Bake the Cutlets

Place the breaded chicken cutlets on the prepared baking sheet. Lightly spray with olive oil and bake for 25 minutes or until they are golden brown and cooked through.

Serve

Let the cutlets rest for a few minutes before serving. Enjoy them warm with your favorite sides!

Pro Tips

For extra flavor, marinate the chicken in buttermilk for an hour before breading. This method adds moisture and tenderness.

Ingredient Benefits

The beauty of using Parmesan cheese in this recipe isn't just for flavor; it also contributes to achieving a crispier finish. The fats in the cheese help to brown the breadcrumbs while baking, giving you that golden crust you expect from fried cutlets, but with much less oil. Feel free to experiment with different cheese types, such as Romano or a sharper cheddar, for variations in flavor while maintaining that essential crispy texture.

Panko breadcrumbs are a game changer in this recipe. Their flaky texture allows for more air to circulate, which is critical for achieving that light crunch we all appreciate. If you find yourself without Panko, you can pulse regular breadcrumbs in a food processor to create a similar texture, but expect a slightly different crunch. Another option is to use crushed cornflakes for an even more unique twist!

Troubleshooting Common Issues

If you encounter a situation where your cutlets aren't browning properly, it could be attributed to two things: oven temperature or spacing on the baking sheet. Always ensure your oven is properly preheated to 400°F (200°C) to get that initial sizzle going when the chicken hits the pan. Additionally, make sure the cutlets have enough room. If they touch, they’re more likely to steam rather than crisp up.

Another common issue is if the coating falls off during baking. This can happen if the chicken cutlets are too wet before dredging. Make sure to pat them dry with paper towels before starting the dredging process. If your egg wash seems too thin, whisk in a small amount of flour or breadcrumbs to thicken it. This helps make a more substantial layer for the breadcrumbs to cling onto.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well for this recipe and will be juicier.

→ How can I make this gluten-free?

You can use gluten-free breadcrumbs and flour for a gluten-free version.

→ What should I serve with chicken cutlets?

These cutlets pair wonderfully with pasta, salad, or roasted vegetables.

→ Can I prepare these ahead of time?

You can bread the cutlets ahead of time and keep them in the fridge until you’re ready to bake.