Name: Oven Baked Chicken Cutlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 large chicken breasts; 1 large egg; 1 teaspoon lemon juice; oil spray (as needed); 1/4 cup cornstarch; 1 teaspoon sea salt; 1/4 teaspoon baking soda; 1/2 teaspoon ground paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; ground black pepper (to taste); 1 1/2 cups panko breadcrumbs; 1/4 cup grated Parmesan; 1/4 teaspoon ground paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon sea salt; ground black pepper (to taste)

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Crispy on the outside, tender on the inside, oven baked chicken cutlets are a beloved staple in many kitchens. This recipe transforms ordinary chicken breasts into mouthwatering cutlets that are perfect for any occasion. With a crunchy panko coating, and a hint of savory spices, these cutlets provide a delightful contrast in textures and flavors. Whether you pair them with a side of mashed potatoes or toss them into a fresh salad, they quickly become a family favorite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Oven Baked Chicken Cutlets
Storing & Reheating
Chef’s Helpful Tips
Oven Baked Chicken Cutlets

I first stumbled upon this recipe during a weeknight cooking frenzy, desperately seeking something easy yet satisfying. Little did I know, this would become our go-to dinner for busy evenings. The best part? You can whip up these oven baked chicken cutlets in under an hour and have everyone asking for seconds. It’s an affordable, crowd-pleasing dish that proves weeknight dinners don’t have to be boring. Trust me, once you try making these crispy cutlets, your kitchen will radiate the kind of warmth only flavorful food can create.

Why You’ll Love This Recipe

Simple & Quick: Prepping takes just 30 minutes, and they’re ready to eat in 15!
Irresistible Flavor: The combination of herbs and spices creates a deliciously savory bite.
Eye-Catching Appeal: The golden-brown crust makes these cutlets a visual feast.
Flexible Serving: Perfect for dinner, lunch, or even as fun finger food at parties.
Diet-Friendly Options: Easily adaptable for gluten-free diets using gluten-free breadcrumbs.

Ingredients You’ll Need

3 large chicken breasts: The star of the show! Choose fresh chicken breasts for the best texture.
1 large egg: Acts as a binder for the breadcrumbs—opt for room temperature for better mixing.
1 teaspoon lemon juice: Brightens up the flavor; can also substitute with vinegar.
oil spray (as needed): Keeps the cutlets from sticking without adding too much fat.
1/4 cup cornstarch: Provides a crispy exterior; use potato starch as a great alternative.
1 teaspoon sea salt: Essential for enhancing all the flavors; kosher salt works well too.
1/4 teaspoon baking soda: Helps the cutlets stay crispy; avoid using expired baking soda for the best results.
1/2 teaspoon EACH ground paprika, garlic powder and onion powder: These spices blend together perfectly to add depth to the coating.
ground black pepper (to taste): Just a pinch adds necessary warmth to the flavor.
1 1/2 cups panko breadcrumbs: This is what makes the cutlets light and crunchy; regular breadcrumbs can work but won’t be as crispy.
1/4 cup grated Parmesan: Adds a nutty flavor to the crust; skip if you need a dairy-free option or replace it with nutritional yeast.

How to Make Oven Baked Chicken Cutlets

Preheat Your Oven: Start by setting your oven to 425°F (220°C). A hot oven is key for achieving that beautiful golden crust.
Prepare Chicken Breasts: Slice each chicken breast into thin cutlets, about 1/2 inch thick. This ensures they cook evenly and maintain moisture. Consider pounding them gently with a meat mallet for uniform thickness.
Create the Egg Mixture: In a bowl, whisk together 1 large egg and 1 teaspoon of lemon juice until fully blended. This will help the breading stick perfectly to the chicken.
Mix the Dry Coating: In another bowl, combine 1/4 cup of cornstarch, 1 teaspoon of sea salt, baking soda, and the paprika, garlic powder, and onion powder. Stir well. This seasoned mix is what will give the chicken its flavor boost.
Prepare the Breadcrumbs: In a third bowl, combine your 1 1/2 cups of panko breadcrumbs and 1/4 cup of grated Parmesan. Season with a pinch of sea salt and black pepper for extra flavor.
Coat the Chicken: Dip each cutlet into the egg mixture, allowing excess to drip off, then coat thoroughly with the dry cornstarch mix. Finally, roll it in the panko mixture until well covered. Press down gently so the crumbs stick.
Arrange on a Baking Sheet: Line a baking sheet with parchment paper or spray with oil. Spread the cutlets in a single layer, leaving space between them to ensure even cooking.
Bake: Spray the cutlets lightly with oil on top and pop them into the preheated oven. Bake for about 15 minutes, flipping them halfway through, until they are golden brown and crisp.
Check for Doneness: Your chicken is done when it reaches an internal temperature of 165°F (75°C) and the crust is delightfully crispy.
Serve & Enjoy: Let the cutlets rest for a couple of minutes before serving. This allows juices to redistribute, making every bite juicy and flavorful.

Storing & Reheating

For optimal freshness, keep any leftovers in an airtight container in the refrigerator and enjoy within 3 days. If you prefer to store them longer, feel free to freeze the cooled cutlets in a single layer on a baking sheet for about 1 hour before transferring them to a freezer-safe bag. They’ll keep well for up to 3 months. When it’s time to enjoy them again, simply reheat in the oven at 375°F (190°C) for about 10-15 minutes until they’re heated through. Just bear in mind that reheating may slight texture changes, so a quick spritz of oil before heating can help refresh that crunchy coating.

Chef’s Helpful Tips

Avoid overcrowding the baking sheet; this will ensure crispness all around each cutlet.
Make sure your chicken is patted dry before coating—this aids in the breading sticking.
For an easy make-ahead option, the chicken can be breaded a few hours in advance and refrigerated until you’re ready to bake.
Experiment with spices in the breadcrumb mixture to customize flavors to your liking; consider herbs like oregano or thyme for a Mediterranean flair.
If you’re looking to cut some calories, replacing half of the panko with crushed cornflakes can give a great crunch while reducing carbs.

These crispy oven baked chicken cutlets are not just a hit for family dinners but are also versatile enough for lunch boxes or parties. You can serve them alongside classic sides or toss them on salads for a deliciously satisfying meal.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs can add more juiciness to your cutlets. Just remember they may have a slightly different cooking time since they are typically thicker.

How do I make the cutlets gluten-free?

Great question! Simply substitute the regular panko breadcrumbs with gluten-free panko. Make sure to use cornstarch and a gluten-free soy sauce in the egg mixture for an added flavor boost.

Can I bake the cutlets in an air fryer?

Yes, indeed! Cooking them in an air fryer can create an even greater crunch. Bake at 400°F for about 10-12 minutes, flipping halfway through.

What would pair well with these chicken cutlets?

These delightful cutlets pair wonderfully with a side of steamed vegetables, a crisp salad, or even creamy mashed potatoes. They’re super versatile and can be dressed up or eaten casual!

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Oven Baked Chicken Cutlets

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Author: Peter
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Oven Baking
Cuisine: American

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Description

This recipe for Oven Baked Chicken Cutlets features crispy coating, tender chicken, and a quick prep time. Perfect for a wholesome weeknight meal!

Ingredients

Scale

3 large chicken breasts
1 large egg
1 teaspoon lemon juice
oil spray (as needed)
1/4 cup cornstarch
1 teaspoon sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
ground black pepper (to taste)
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sea salt
ground black pepper (to taste)

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Instructions

Preheat the oven to 425°F and place a sheet pan with an oven-safe wire rack inside as it heats.
Butterfly the chicken breasts by halving them lengthwise, then pound the thicker parts to an even thickness.
Set up a breading station with three bowls: one for beaten egg and lemon juice, one for cornstarch mixed with sea salt and baking soda, and one for panko breadcrumbs mixed with spices.
Dredge each chicken cutlet in cornstarch, shaking off excess, then dip in the egg mixture, and finally coat with panko breadcrumbs, pressing firmly to adhere.
Let the breaded cutlets rest on a plate for 10 minutes.
Carefully remove the hot pan from the oven and spray it with oil. Place chicken cutlets on the rack, spray the tops lightly with oil, and bake for 10 to 16 minutes until golden and cooked through. Broil for an additional 1 to 2 minutes for extra crunch.

Notes

For an extra crispy texture, ensure the chicken is pounded evenly.
Resting the cutlets before baking helps the coating adhere better during cooking.
Feel free to customize the spice blend in the panko mix to suit your taste.