Baked Chicken Cutlet Recipe

The moment I pulled these baked chicken cutlets out of the oven, the golden, crispy coating had me bound. I love how they deliver the crunch of fried chicken without a lot of effort in its preparation. 

A thin, boneless chicken breast. A light sprinkle of pecorino. Fresh parsley, chopped fine. A dusting of seasoned breadcrumbs. Into the oven it goes. No splatter. No heavy oil. Just clean, simple cooking. 

What comes out is comfort on a plate. Juicy chicken wrapped in a golden, salty crust. The first bite is all crunch. The next is soft, tender, melt-in-your-mouth goodness. And here’s the beauty you get every bit of that fried chicken flavor. Only lighter. Cleaner. Healthier.

It only takes 40 minutes for a plate of golden cutlets to appear on your table. Serve them with creamy pasta, top them over a fresh salad, or with simple steamed vegetables. They never disappoint however you choose to serve them.

It is the panko. That light crunch is addictive. Baking is a breeze the careful use of oil, mess reduction, yet it is chock full of flavor. These cutlets originated from Italian home kitchens where they were always a comfort family dinner.

That practice endures yet. Easy, versatile, and stress-free, this recipe has become a favorite at my home as well.

1. Prep Time 20 Minutes
2. Cook Time 25 Minutes
3. Total Time 45 Minutes

Equipment for Baked Chicken Cutlet Recipe

Before jumping into its preparation method, and its quantity of ingredients details, let’s talk about the essential equipment that I used to do for that

• Baking Sheet
• Wire Rack (optional)
• Mixing Bowls
• Tongs
• Sharp Knife
• Meat Mallet
• Parchment Paper (optional)

Ingredients I Recommend you to use

Let’s talk about its ingredient portion, make sure that the quantity mentioned for one serving is here, and further you can add or subtract the quantity of ingredients according to your taste and temperament.

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Ingredients

• 2 large eggs

• Optional: Salt flakes or coarse salt for finishing

• 2 pounds boneless, skinless chicken breasts (about 3 large pieces)

• 1½ cups seasoned breadcrumbs (recipe below)

• 2 tablespoons whole milk

• A pinch of salt and black pepper

• Oil spray

• 3 tablespoons chopped fresh parsley

• 3 tablespoons grated Pecorino Romano cheese

For the Seasoned Breadcrumbs

• 1 cup fine-textured plain breadcrumbs
• ½ cup grated Pecorino Romano cheese
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper

Instructions For Its Preparation Method

Follow these instructions to taste the baked chicken cutlet recipe

Step2: Assembly and Prep Ingredients

Start by bringing it all together. Mix together breadcrumbs, Pecorino Romano, oregano, basil, garlic powder, onion powder, and black pepper in a large bowl. This is the seasoned breadcrumb mixture that can be made ahead of time and refrigerated.

step2: Prepare the Egg Mixture

Crack the eggs into a bowl. Add the Pecorino Romano and parsley and a drizzle of milk. Mix until creamy and smooth. This is your coating.

Step 3: Slice and Chop the Chicken

Trim the excess fat from the breasts of the chickens. Carefully cut them horizontally in half so that you get thin slices.

Step 4:Flatten the Chicken

Place the chicken between two sheets of plastic wrap. Pound lightly with a rolling pin or a meat mallet until it is ½-inch thick. Season lightly both sides with pepper and with salt.

Step 5: Coat the Chicken

Submerge each piece of beef in the egg mixture and coat thoroughly. Press it into the breadcrumb mixture so that all sides are covered. Repeat for all pieces.

Step 6: Prepare Baking

Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with oil. Put the chicken in a single layer with a little space between each piece. Spray the tops with oil too.

Step 7:. Bake to Perfection

Bake 15 minutes. Turn each piece and bake 10 minutes more or until the chicken is 165°F deep. You can broil 1–2 minutes more if you like it extra crispy but do keep an eye on it.

(Optional) Sprinkle with salt flakes or coarse salt before serving.

Enjoy the crispy, golden-brown baked chicken cutlets, perfect for any occasion!

More Delicious Italian American Recipes

If baked chicken cutlets stole your heart, wait until you try other Italian-American staples. Creamy Chicken Alfredo springs to mind – rich and decadent. Or homemade slow-simmered meatballs in marinara sauce like grandma’s Sunday dinner. Or even Eggplant Parmesan, golden and cheesy with each delicious bite.

Craving something more robust? Good Chicken Parmesan is never a bad idea, and lasagna with ricotta is the epitome of comfort food. Seafood lovers will get their moment of zing with Shrimp Scampi. All of them boast a touch of Italy that can turn your kitchen into a small trattoria.

Pro TIPS for Baked Chicken Cutlets  

When making baked chicken cutlets at home, I always first pound the chicken thin. Half of a inch is perfect. It makes it cook evenly and the cutlet is soft. No one wants a cutlet that is bone dry.

Even the breadcrumbs count. Freshly seasoned ones can make all the difference. I use regular breadcrumbs and herbs and a sprinkle of Pecorino Romano. That aroma alone is like Sunday dinner.

Both sides of the chicken are oiled before baking. That’s the secret of a nice crust when baked. Bake at 425°F and then broil them briefly at least once or twice to give it a golden crunch. But do keep close. They go from golden and tasty to burnt and gross very quickly. Always check the center of these little guys using a thermometer. At 165°F, they are done. Juicy. Done.

Conclusion:

Simple is always special with baked chicken cutlets. They are crunchy on the outside and tender on the inside and flavorful. And the thing about them is that they go with all moods. Fast weeknight dinner. Heart-warming family dinner. Even a hearty pasta top when you are in the mood for something more.

What I love best is their versatility. One recipe and countless ways of presentation. You can serve them light with a salad or go heavy with mashed potatoes and gravy.

Whatever you serve them with, these cutlets are comfort at the table every time. So whether it is just you or a group of several individuals, this is a keeper recipe. Easy, reliable and always enjoyable.