Crispy Oven-Baked Chicken Cutlets are sliced crosswise to stay tender and juicy, with no pounding required, and coated for a golden, crunchy finish. Ready in 30 minutes, they make an easy, satisfying main entrée.
Looking for more chicken recipes?
Check out chimichurri chicken, healthy butter chicken, and basque chicken.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 18-22 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Ancestral, Gluten-free option with swaps
- Tools Needed: Baking sheet and wire rack
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love these Oven Baked Chicken Cutlets
What makes these chicken cutlets different is the way they’re cut. Instead of slicing the chicken breasts lengthwise, as most recipes do, I cut them across the grain.
It might seem like a small detail, but it makes all the difference - each bite stays tender, juicy, and never stringy. And the best part? No pounding required.
I give them a gentle press right into the breadcrumbs instead of pounding. By then, they're so delicate and the meat is fully relaxed (never thought I'd say that about chicken breasts but here we are) that the meat just flattens out on its own.
I also bake these instead of frying. The high oven temperature gives the cutlets that same golden, crispy finish without the mess of oil splatter (or the extra grease). It’s a cleaner, easier way to get that classic crunch we all love.
That tender chicken and crisp coating make these cutlets a forever favorite around here. They were cool long before TikTok caught on - but if you're into the whole "protein bar who" trend, these totally fit the bill.
Ingredients for Baked Chicken Cutlet
- Chicken breasts – boneless, skinless chicken breasts cut crosswise for quick, even cooking. Traditionally, cutlets are sliced horizontally (lengthwise), but I find that method often leads to chewier, tougher chicken.
- Flour – helps the coating stick to the chicken. I've been loving freshly milled flour for it's 40 out of 44 essential nutrients 😉 but all-purpose flour will do just as well.
- Eggs and milk – bind the coating and help the breadcrumbs adhere firmly for a crisp crust.
- Breadcrumbs and Parmesan – the secret to that golden, crunchy texture and savory flavor. You can use sprouted or sourdough breadcrumbs. I’ve been taking my air fryer croutons made from fresh-milled flour bread and tossing them in a food processor for quick, easy breadcrumbs.
- Seasonings – a classic blend of garlic powder, Italian seasoning, sea salt, black pepper, and paprika adds just enough flour withou being too much.
- Olive oil or butter – lightly brushed on top to help the chicken crisp up and get golden brown.
Make it Ancestral
I made these chicken tenders with chicken from Pastured Bird. They’re my new favorite source for chicken—these birds are truly on rotational pasture. And honestly, you can tell… the chicken breasts are a reasonable size. And by “reasonable,” I mean small - exactly how real chickens are supposed to be. No superhero-sized, gym-bro chicken breasts here.
How to Make Baked Chicken Cutlets
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Dredge
Cut each breast crosswise into small strips about ½" thick. Dredge each chicken breast in flour on all sides and shake off the excess.
Step 2. Dip
Dip the floured chicken piece into the egg mixture, making sure all sides are evenly covered.
Step 3. Coat
Press the chicken piece firmly into the breadcrumb mixture, making sure it’s fully covered and flattened. Place the coated chicken on a wire rack over a baking sheet.
Step 4. Bake
Bake for 18-22 minutes, flipping halfway through, until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
Helpful Tips
- Start with dry chicken: Pat chicken dry before coating — this helps the flour and breadcrumbs stick better.
- Press the coating firmly: Gently press each piece into the breadcrumb mixture to ensure an even, crisp crust. As you press the chicken, it will naturally flatten, creating a cutlet like shape and thickness.
- Use a wire rack: Placing the chicken on a rack allows air to circulate for a perfectly crispy coating.
- Don’t overbake: Remove the chicken once it reaches 165°F (74°C) to keep it juicy and tender.
- Reheat properly: To maintain crispness, reheat in the oven — never the microwave.
Troubleshooting
- Too soggy? Place the chicken on a wire rack instead of directly on the baking sheet, and bake a few minutes longer.
- Not crispy enough? Brush a little extra butter or olive oil on top and broil for 1–2 minutes at the end.
- Coating falling off? Make sure to shake off excess flour and press the breadcrumbs firmly so they adhere well.
Product Highlight!
Baking & Cooling Racks
I use these racks a few times per week. I love them for baking something like these cutlets where you want air flow (because crispiness) but also fits perfectly in a standard baking sheet. You can also keep them on the rack when you pull them out of the oven so they rest.
💭Meal Prep Suggestion!
These oven baked cutlets are great for meal prep! I like to make a double batch and keep them in the fridge for quick grab-and-go snack/meal during the week. They reheat great in the air fryer.
Serving Suggestions
Chicken cutlets are great any time of day for any meal. Breakfast? Throw one on a toast. Lunch? Slice it over a house salad and feel very put-together. Dinner? Stand at the counter and eat it with your fingers. They’re basically the little black dress of protein.
But here's some more ideas if you want to round out a meal:
Main dish: Serve the cutlets alongside cottage cheese mashed potatoes or cajun sweet potato fries for a satisfying meal.
Condiments: Serve chicken cutlets in greek yogurt ranch, mayo with sriracha, or serve with a spoonful of probiotic-rich sauerkraut.
Frequently Asked Questions
Store leftover oven baked chicken cutlets in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. To reheat, transfer the baked chicken cutlets to a small saucepan and warm over medium-high heat, stirring often.
Absolutely. Place the baked cutlets on a tray to freeze individually, then transfer them to a freezer-safe bag or container. Reheat directly from frozen in a 375°F (190°C) oven for 10–15 minutes.
You can - just cut the chicken into smaller, uniform pieces and gently pound them to an even thickness. That way, they bake evenly and finish at the same time, so you don’t end up with some pieces dry and some still undercooked.
Looking for more related recipes? Here are some ideas:
Did you make this baked chicken cutlets? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Crispy Oven-Baked Chicken Cutlets
Ingredients
- 1 pound boneless skinless chicken breasts cut crosswise
- ½ cup fresh milled soft white flour (or all-purpose flour)
- 2 eggs
- 2 tablespoons milk
- 1 ½ cups breadcrumbs
- ¾ cup grated Parmesan cheese
- 3 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil or melted butter for brushing
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a lightly greased wire rack.
- Cut 1 pound boneless skinless chicken breasts in small strips crosswise. No need to pound them or flatten them. Set up the dredging stations: in one shallow bowl, place ½ cup fresh milled soft white flour (or all-purpose flour); in a second, whisk together 2 eggs and 2 tablespoons milk; in a third, combine 1 ½ cups breadcrumbs, ¾ cup grated Parmesan cheese, 3 teaspoons garlic powder, ½ teaspoon paprika, 1 teaspoon sea salt, and ½ teaspoon black pepper.
- Dredge each chicken breast in flour on all sides and shake off the excess.
- Dip the floured chicken piece into the egg mixture, making sure all sides are evenly covered.
- Press the chicken piece firmly into the breadcrumb mixture, making sure it’s fully covered and flattened.
- Place the breaded chicken cutlets on the prepared baking sheet. Lightly brush or spray the tops with 2 tablespoons olive oil or melted butter for brushing to help them crisp in the oven.
- Bake for 18-22 minutes, flipping halfway through, until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
Notes
- Start with dry chicken - pat the chicken dry with paper towels to remove as much moisture as possible.
- Even coating - press the breadcrumbs firmly onto each piece to ensure the coating sticks and creates a crisp crust.
- Flatten without pounding - press each chicken piece firmly into the breadcrumb mixture to flatten it, which helps it to cook evenly and crisps the coating - no pounding needed.
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