Baked chicken cutlets are a classic Italian dish made with thin slices of chicken. The chicken is briefly marinated in extra-virgin olive oil, lemon juice, fresh herbs, and spices, then coated in seasoned breadcrumbs, and baked until crispy.
This recipe gives you the same delicious chicken cutlets you love, but without any frying.
Because these are baked, instead of fried, your stovetop stays clean, and honestly, that is one of the best reasons to bake, instead of fry, breaded chicken cutlets. Less mess, less cleanup, and I'm happy!
I skip the dip in the flour here, so one less step to mess with. Dip in the egg marinade, breadcrumbs, and you're done!
These cutlets are crispy, quick, and easy enough to make on a weeknight. Simply slice, bread, bake, and enjoy.
Pair your crispy, golden-baked chicken cutlets with sides like Italian quinoa salad, arugula and spinach salad, quinoa and arugula salad or my favorite, rapini with garlic and olive oil.
It's as easy as that, I hope you love it 😊
Jump to:
- Ingredients & Substitutions
- How to get Breaded Chicken Cutlets Crispy in the Oven
- How to Make Baked Italian Breaded Chicken Cutlets
- Why You Don't Need Flour to Make Crispy Baked Chicken Cutlets
- Should you Bake Breaded Chicken Cutlets on a Sheet Pan or a Rack?
- What to Serve with Oven-Baked Breaded Chicken Cutlets?
- Tips & Tricks
- Make Ahead & Storage
- FAQ
- Recipe
- Comments
Ingredients & Substitutions
Notes & Substitutions for Key Ingredients
Breadcrumbs: I suggest using Italian breadcrumbs instead of panko. They're seasoned with herbs and often contain Romano or Parmigiano-Reggiano cheese, plus their finer texture sticks better to the chicken.
Pecorino Romano: Mixing cheese into the breadcrumbs helps the chicken cutlets brown faster, resulting in a nice, crisp, golden-brown crust. Parmigiano-Reggiano works just as well-I use both cheeses interchangeably.
How to get Breaded Chicken Cutlets Crispy in the Oven
- Use fine breadcrumbs instead of panko because they adhere better to the chicken.
- Liberally oil the sheet pan and the surface of the cutlets with extra-virgin olive oil.
- Use a sheet pan and leave space between each chicken cutlet. This helps the hot air circulate and makes them crispy.
- Bake in a hot oven-400 degrees Fahrenheit is ideal.
- Flip the cutlets once while baking to brown them evenly and keep them from getting soggy.
How to Make Baked Italian Breaded Chicken Cutlets
Heat the Oven
Move the oven rack to the middle, and heat the oven to 400 degrees Fahrenheit. If you have a convection setting, turn it on. Line your sheet pan with aluminum foil for easier cleanup, generously coat with olive oil, and set it aside.
Prep Chicken
Trim the chicken breasts and set the tenders aside for another recipe, or you can pound and bread them too. Slice each chicken breast in half horizontally. Place the pieces between two sheets of plastic wrap or in a zip-top bag. Use a meat mallet to pound each piece to about ¼-inch thick. I like to then cut each cutlet into two or three pieces only because I prefer smaller cutlets, but that's up to you. Set aside.
Make Marinade
Whisk all the marinade ingredients together in a medium bowl. Add the chicken and toss to coat it well. Let it sit for 5 minutes or so to let the flavors blend. I don't recommend marinating for more than 5-10 minutes. Because the chicken is so thin you risk breaking down the structure if left too long in the marinade.
Make Breading
Mix the breadcrumbs and cheese in a shallow dish. Stir until they are well combined.
Why You Don't Need Flour to Make Crispy Baked Chicken Cutlets
- When you skip the flour, the coating stays lighter and crispier in the oven, and the Italian breadcrumbs get toasty and golden, rather than soggy.
- The flour adds no flavor benefit.
- It also saves time and dishes, one less bowl to clean!
Bread the Chicken
Take one cutlet at a time and let any extra marinade drip off. Press each cutlet into the breadcrumb mixture so it sticks, then lay each on a liberally oiled sheet pan. Repeat with the rest. Liberally drizzle olive oil over the cutlets, then bake for 15 minutes (flip halfway through) or until the internal temperature reaches 165 degrees Fahrenheit. Discard the marinade and any leftover breadcrumbs as they've been in contact with raw chicken.
Should you Bake Breaded Chicken Cutlets on a Sheet Pan or a Rack?
Both methods work. Cooking the chicken cutlets on a rack is a great way to ensure heat circulates around the chicken. If you use a rack, then there is no need to flip the chicken halfway during cooking.
Serve
Serve the chicken with lemon wedges and a sprinkle of finely chopped parsley if you like.
What to Serve with Oven-Baked Breaded Chicken Cutlets?
- Crispy baked chicken cutlets with a salad would be my go-to. Try my salad with spinach and arugula, or for added protein, my quinoa and arugula salad.
- Another way to serve these no-fry chicken cutlets is with a side of spaghetti with easy marinara sauce-a classic!
- Serve the chicken cutlets with my favorite greens-rapini (broccoli rabe) with garlic and olive oil.
- Finally, if you have leftovers, the cutlets make a great sandwich with ciabatta bread, provolone cheese, hot banana peppers, tomatoes, a drizzle of olive oil, and a dash of red wine vinegar.
Tips & Tricks
- Use a sharp knife. It may be counterintuitive, but a sharp knife glides easily through chicken breasts without much effort, whereas a dull knife will require more force, and you run the risk of a kitchen mishap.
- Freeze the chicken for 15 minutes prior to slicing. They will firm up, making it even easier to slice.
- Avoid using parchment paper when using the broiler. Most parchment paper will burn at temperatures above 450 degrees Fahrenheit.
Make Ahead & Storage
I've included instructions for prepping the cutlets ahead of time, and storage tips. Having said that, these cutlets are best when prepared and eaten right away. They will be at their crispiest and most tender straight out of the oven!
⭐️ Make Ahead
The cutlets can be prepared and refrigerated for a couple of hours before baking. You'll need to add a few more minutes to the overall cooking time. The best gauge is to cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
⭐️ How to Store
🧊 In the refrigerator: Cool leftovers, and store in an airtight container for up to 2 days. For best results, reheat in an air fryer for 5 minutes, or in a 375- degree oven (on a rack placed over a sheet pan) for 7-10 minutes.
I don't recommend freezing.
FAQ
It could be that you over-marinated the chicken; 5 or so minutes is all it takes to add flavor. Another reason for tough chicken is overcooking. I love my meat thermometer-it's a great tool to ensure meat is well-cooked, but not overcooked.
I recommend doing both. Baking the chicken slowly, then a quick trip under the broiler, will enhance its golden color. If you just broil the chicken, the surface of the cutlets will get too dark before the chicken is fully cooked.
I ♥️ Hearing from You
If you enjoy this recipe, let me know by leaving a comment. I love knowing about any fun tweaks or clever swaps you make.
-Donna
Recipe
Baked Breaded Chicken Cutlets
Equipment
- plastic wrap or zip-top bag
- meat mallet/meat tenderizer, or you if don't have a meat mallet/meat tenderizer, use a heavy skillet like a cast iron pan to flatten the chicken
- measuring cups and spoons
- small bowl
- shallow pan
- large sheet pan
- aluminum foil
- meat thermometer
Ingredients
Chicken
- 2 (6- to 8-ounce) boneless, skinless chicken breasts
Marinade
- 1 large egg
- 3 tablespoons extra-virgin olive oil
- zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- ¼ teaspoon dried oregano
- ¼ teaspoon table salt
- pepper to taste
Breading
- 1 cup seasoned Italian Breadcrumbs, or plain breadcrumbs, but seasoned equals more flavor
- 1 ounce finely grated Pecorino Romano cheese, or about 1 cup/ Parmigiano-Reggiano works too
- extra-virgin olive oil, to coat the sheet pan and to drizzle over breaded cutlets
Optional
- serve with lemon wedges and sprinkle with finely chopped parsley
Instructions
- Heat Oven: Move the oven rack to the middle, and heat the oven to 400 degrees Fahrenheit. If you have a convection setting, turn it on. Line your sheet pan with aluminum foil, for easier cleanup, and generously coat with olive oil, and set it aside.
- Prep Chicken: Trim the chicken breasts and set the tenders aside for another recipe, or you can pound and bread them too. Slice each chicken breast in half horizontally. Place the pieces between two sheets of plastic wrap or in a zip-top bag. Use a meat mallet to pound each piece to about ¼-inch thick. I like to then cut each cutlet into two or three pieces only because I prefer smaller cutlets, but that's up to you. Set aside.2 (6- to 8-ounce) boneless, skinless chicken breasts
- Make Marinade: Whisk the ingredients together in a medium bowl. Add the chicken and toss to coat it well. Let it sit for 5 minutes or so to let the flavors blend. I don't recommend marinating for more than 5-10 minutes. Because the chicken is so thin you risk breaking down the structure if left too long in the marinade.1 large egg, 3 tablespoons extra-virgin olive oil, zest from 1 lemon, 3 tablespoons fresh lemon juice, 2 tablespoons fresh parsley, ¼ teaspoon dried oregano, ¼ teaspoon table salt, pepper to taste
- Breading: Mix the breadcrumbs and cheese in a shallow dish. Stir until they are well combined.1 cup seasoned Italian Breadcrumbs, 1 ounce finely grated Pecorino Romano cheese
- Bread Chicken: Take one cutlet at a time and let any extra marinade drip off. Press each cutlet into the breadcrumb mixture so it sticks, then lay each on a liberally oiled sheet pan. Repeat with the rest. Liberally drizzle olive oil over the cutlets, then bake for 15 minutes (flip halfway through) or until the internal temperature reaches 165 degrees Fahrenheit. Discard any leftover marinade and breadcrumbs as they've been in contact with raw chicken.
- Serve: Serve the chicken with lemon wedges and a sprinkle of finely chopped parsley if you like.
Notes
- Use a sharp knife. It may counterintuitive, but a sharp knife glides easily through chicken breasts without much effort, whereas a dull knife will require more force, and you run the risk of a kitchen mishap.
- Freeze the chicken for 15 minutes prior to slicing. They will firm up, making it even easier to slice.
- Avoid using parchment paper when using the broiler. Most parchment paper will burn at temperatures above 450 degrees Fahrenheit.
Nutrition
I'm Donna, a home cook living near Montréal, Canada. I have decades of experience puttering in the kitchen, a love of cookbooks, and an unreasonable number of enameled pots. Keep it simple, learn as you go, and enjoy every bite!
Francois says
I love the crispiness of the chicken. This is a nice healthy choice versus frying ... a home run every time!
Donna Poirier says
Thank you 🙂
Donna says
These crispy baked chicken cutlets are easy to make, and just as delicious as fried cutlets. I hope you love them.