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Perfect Crispy Baked Parmesan Chicken Cutlets

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These crispy baked parmesan chicken cutlets are quick, easy, and incredibly delicious. With a golden, crunchy exterior and tender, juicy chicken inside, they’re perfect for busy weeknights and crowd-pleasing dinners.

Ingredients

Scale
  • 1.5 pounds (about 680g) boneless, skinless chicken breasts
  • 1 cup (about 90g) panko breadcrumbs
  • 1/2 cup (about 45g) regular breadcrumbs
  • 1/2 cup (about 50g) freshly grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/2 cup (about 60g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • Olive oil spray (for spraying tops)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (218°C). Place a wire rack on your baking sheet if using, or line the sheet with parchment paper.
  2. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch (1.25 cm).
  3. Set up your breading station with three shallow bowls. In the first bowl, whisk together the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In the second bowl, beat the eggs with a tablespoon of water. In the third bowl, mix together the panko breadcrumbs, regular breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
  4. Working with one piece of chicken at a time, dredge it in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Press into the breadcrumb mixture, coating both sides. Place on the prepared baking sheet or wire rack.
  5. Lightly spray the tops of the breaded cutlets with olive oil spray.
  6. Bake for 12-15 minutes. If using a wire rack, no need to flip. If baking directly on parchment, flip the cutlets carefully with tongs after 12 minutes and bake for another 3-5 minutes until both sides are crispy.
  7. Check for doneness: internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer.
  8. Let the cutlets rest on the baking sheet for 2-3 minutes before serving.

Notes

For extra crispy cutlets, let the breaded cutlets sit on the baking sheet for 5-10 minutes before baking. Do not overcrowd the baking sheet; use two sheets or work in batches if needed. The flour step is crucial to prevent breading from falling off. Resting the cutlets after baking helps keep them moist.

Nutrition

Keywords: crispy baked chicken, parmesan chicken cutlets, easy chicken recipe, weeknight dinner, breaded chicken, baked chicken cutlets

Find it online: https://forkmila.com/perfect-crispy-baked-parmesan-chicken-cutlets/