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, golden, and bursting with flavor, oven baked chicken cutlets are the go-to recipe for any occasion. There’s something incredibly satisfying about a perfectly crispy cutlet, especially when you can enjoy it straight from your oven without the mess of frying. The dual layers of flavor from the seasoned panko breadcrumbs and the savory chicken breast makes each bite a heavenly experience. Plus, you don’t need a deep fryer or a ton of oil to achieve that delightful crunch, which is great for a slightly healthier yet equally satisfying meal.

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

The beauty of this recipe lies in its simplicity and adaptability. Whether you’re preparing a cozy family dinner, cooking for a crowd, or just craving something crispy, these cutlets are here to please. They are so versatile that you can serve them with mashed potatoes, a fresh salad, or even on a bun for a delicious chicken sandwich. So gather your ingredients, roll up your sleeves, and let’s make some crispy baked goodness!

Why You’ll Love This Recipe

Simple & Quick: In just 15 minutes of cook time plus 30 minutes of preparation, you can serve a flavorful dish!
Irresistible Flavor: The blend of spices and the crispy panko coating make for a taste that pleases the palate.
Eye-Catching Appeal: Golden-brown and perfectly crispy, these cutlets are visually appealing and impress at any dinner table.
Flexible Serving: Perfect for a casual weeknight dinner or as a crowd-pleaser during gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping out the breadcrumbs.

Ingredients You’ll Need

3 large chicken breasts: Lean protein that provides a juicy base for the cutlets; you can use boneless, skinless thighs for an alternate flavor.
1 large egg: Acts as a binder to help the coating stick; ensure it’s at room temperature for best adhesion.
1 teaspoon lemon juice: Adds brightness and helps to tenderize the chicken for a zesty kick.
Oil spray (as needed): A light spray ensures the cutlets crisp up without excess oil; an essential step for oven baking!
1/4 cup cornstarch: Helps achieve a super crisp coating by creating a slippery surface for the breadcrumbs.
1 teaspoon sea salt: Enhances the flavors of the chicken and the coating.
1/4 teaspoon baking soda: Reacts with the acid in the lemon juice to give extra crunch and tenderness.
1/2 teaspoon EACH ground paprika, garlic powder, and onion powder: These spices add a wonderful depth of flavor to the cutlet coating.
Ground black pepper (to taste): A classic seasoning to round out the flavors.
1 1/2 cups panko breadcrumbs: These Japanese-style breadcrumbs are the secret to a crunchy exterior; they’re light and airy for the perfect crunch.
1/4 cup grated Parmesan: Adds a savory depth and creaminess to the breadcrumb coating, making every bite even more delightful.
1/4 teaspoon EACH ground paprika, garlic powder, and onion powder: For an extra layer of flavor, adding these spices enhances the overall taste.
1/2 teaspoon sea salt: Balances the flavors in your coating mixture.
Ground black pepper (to taste): Personalize the level of spice to your liking with freshly ground black pepper.

How to Make Oven Baked Chicken Cutlets

Preheat your oven: Start by preheating your oven to 425°F (220°C). This high temperature is key to getting that golden crisp.
Prepare the chicken breasts: Slice the large chicken breasts in half horizontally to create thinner cutlets. This ensures they cook faster and more evenly.
Marinate the chicken: In a bowl, mix the egg and lemon juice. Dip each chicken piece into the egg mixture, ensuring it’s evenly coated.
Coat the chicken: In another bowl, combine the cornstarch, 1 teaspoon sea salt, baking soda, ground paprika, garlic powder, onion powder, and ground black pepper. Dredge each egg-coated chicken piece in this mixture, shaking off any excess.
Prep the breadcrumb mixture: In a separate bowl, blend the panko breadcrumbs, grated Parmesan, and the remaining spices—ground paprika, garlic powder, and onion powder.
Finish coating: Bread the chicken cutlets with the seasoned panko mixture, pressing gently to ensure the crumbs stick well.
Arrange on baking sheet: Place the coated cutlets on a baking sheet lined with parchment paper. Lightly spray the tops with oil spray to encourage golden color and crunch.
Bake: Bake in the preheated oven for 12-15 minutes, or until the cutlets are crispy, golden brown, and cooked through (the internal temperature should reach 165°F/74°C).
Serve: Let the cutlets rest for a couple of minutes before serving, allowing the juices to redistribute. Enjoy your perfectly baked chicken cutlets hot from the oven!

Storing & Reheating

Store leftover cutlets in an airtight container at room temperature for up to 2 hours or refrigerate for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then move to a freezer-safe bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You may notice a slight change in texture, but a quick spray of oil can help revive the crispiness.

Chef’s Helpful Tips

Ensure your chicken cutlets are dry before coating to help the breadcrumbs stick better.
For added flavor, consider marinating the chicken in a mixture of garlic, olive oil, and herbs for a few hours before cooking.
When baking, avoid overcrowding the baking sheet, as this can trap steam and result in soggy cutlets.
Use a wire rack on top of your baking sheet for best airflow around the cutlets, leading to an even crispier result.
Want a spicy kick? Add a pinch of cayenne pepper to the breadcrumb mixture for a flavorful twist.

The beauty of oven baked chicken cutlets lies in their versatility. You can enjoy them straight from the oven, paired with your favorite dipping sauce, or sliced atop a fresh salad. Feel free to experiment with spices and dips; perhaps your family preferred a sweet and spicy glaze? The possibilities are truly endless!

Recipe FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the fridge first for even cooking.

How can I make this recipe gluten-free?

To make gluten-free chicken cutlets, simply swap the traditional panko breadcrumbs for gluten-free breadcrumbs, and avoid using cornstarch if you’re not using a gluten-free alternative.

Can I bake these chicken cutlets ahead of time?

Absolutely! You can bake these cutlets in advance and store them in the fridge. Just reheat them in the oven when you’re ready to serve them.

What sauces pair well with these cutlets?

These cutlets are delightful with a variety of sauces! Try serving them with a creamy garlic sauce, spicy marinara, or a tangy barbecue sauce for dipping.

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Oven Baked Chicken Cutlets

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

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Description

These Oven Baked Chicken Cutlets are crispy and packed with flavor, featuring chicken breasts coated in panko crumbs. This simple preparation makes it a perfect choice for a quick, healthy dinner or comfort food any day of the week.

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, placing an oven-safe wire rack on a sheet pan.
Butterfly the chicken breasts into cutlets and pound them to an even thickness.
Set up a breading station with three bowls: one for beaten egg and lemon juice, one for cornstarch mixed with salt and baking soda, and one for panko breadcrumbs combined with spices.
Dredge each cutlet in cornstarch, then dip in the egg mixture, and finally coat with the panko, pressing the crumbs firmly on both sides.
Let the coated cutlets rest for 10 minutes before baking.
Once ready, spray the rack with oil, place the cutlets on the rack, spray the tops, and bake for 10-16 minutes until golden and cooked through. Broil for an extra crunch if desired.

Notes

Ensure chicken is pounded evenly for uniform cooking.
Feel free to season the breadcrumbs with your favorite herbs for added flavor.
Allowing the cutlets to rest before baking helps achieve a crispy texture.