Baked Breaded Chicken Cutlets

These Baked Breaded Chicken Cutlets are crisp and flavorful. Moist and tender on the inside, this chicken dish has all the tastiness of fried chicken without any of the greasiness.

If you like these chicken cutlets, you should try these tasty air fryer chicken tenders paired with some 3 ingredient Chick-Fil-A sauce.

Oven baked chicken cutlets

These baked breaded chicken cutlets are so delicious and full of flavor. Dredged in spices and Parmesan for taste and marinaded for moistness, you are going to love how this dish turns out. Because it’s baked in the oven and not fried, you get a healthier version of these chicken cutlets, but without sacrificing any flavor. And the outside is perfectly crispy. You can serve these oven-baked chicken cutlets with some garlic mashed potatoes, cheesy baked orzo, or scalloped potatoes. They also would pair wonderfully with some Air fryer broccoli, Air fryer Brussels sprouts, or garlic asparagus. This chicken recipe goes well with so many side dishes that the variations are endless.

Ingredients for oven baked chicken

For this recipe, you will need ingredients for the marinade and the dredge. The marinade consists of Mayonnaise, Montreal chicken spices, Salt, and Garlic cloves. For the dredge, you will need Grated Parmesan cheese and Plain bread crumbsAnd, of course, you’ll need chicken breasts for your cutlets.

Flavor add-ins and substitutions

  • Substituting Milk or Eggs for the mayonnaise for a lighter marinade
  • Adding Parsley, Cayenne, or Black Pepper to the dredge for added flavor
  • Using Gluten-free Panko instead of breadcrumbs for a gluten-free option

Ingredients for Baked Breaded Chicken Cutlets, including chicken breasts, mayonnaise, Montreal chicken spices, breadcrumbs, Parmesan cheese, salt, and garlic cloves.

How to make breaded chicken in the oven

  • Make the marinade. In a large bowl, add the chicken cutlets, salt, Montreal chicken spices, mayonnaise, and pressed garlic cloves.

Steps for making Baked Breaded Chicken Cutlets, including whisking together the ingredients for the dredge, adding the chicken cutlets to it, and then covering them with the them with the marinade mixture.

  • Make the dredge. In another bowl, combine the breadcrumbs and Parmesan cheese.
  • Dredge the chicken. Using tongs, dredge the cutlets in the breadcrumb mixture. Place them on a baking sheet lined with foil. Then spray both sides of the chicken cutlets with nonstick cooking spray.

Steps for making Baked Breaded Chicken Cutlets, including whisking together the breadcrumbs and Parmesan cheese, then dredging the chicken cutlets in it.

  • Bake. Bake the chicken for 15-20 minutes in the oven at 400 degrees Fahrenheit. Then flip the chicken and bake for 6 more minutes, or until golden brown and cooked through (with an internal temperature of at least 165 degrees Fahrenheit). Serve.

Steps for making Baked Breaded Chicken Cutlets, including spraying the chicken cutlets with cooking spray and then baking them.

Tips to make the chicken extra crispy

  • Don’t dredge too early- Make sure that you dredge your chicken cutlets right before you bake them. Otherwise, the breadcrumbs will become soggy as they sit on the moist surface of the chicken, ruining the crispy outer layer.
  • Coat well in cooking spray- It’s important to have a good covering of cooking spray because this helps the breaded chicken cutlet become crispy and flaky, in a healthier version of fried chicken.
  • Cut the chicken cutlets evenly- To ensure even baking and the chicken cooking at the same rate, cut each cutlet to the same size and thickness. Otherwise, some will be cooked and others will still be raw when you remove them from the oven.

How long to bake chicken cutlets in the oven

Cook time depends on the thickness of your cutlets. If you’ve cut them relatively thin, they will cook much faster than a thicker cut. Tweak your cook time according to the cutlet size you prefer.

Can I make it ahead of time?

Yes, you can make these baked chicken cutlets ahead of time. If you would like to save time before baking, then marinate the chicken cutlets beforehand, even overnight. But save the dredge for right before baking to keep the breading crisp.

How long will it keep?

These baked breaded chicken cutlets will last in the refrigerator for 3-4 days in an airtight container. You can also freeze them for 1-3 months, and then reheat them in the oven when you are ready to serve them.

More chicken recipes to try!

Chicken is so versatile! For some more chicken options for dinner, you could try these healthy air fryer chicken thighs or Air fryer chicken wings. These baked breaded chicken skewers are delicious, as is this flavorful baked lemon chicken.

Baked Breaded Chicken Cutlets on a white plate with a fork to the side.

Baked Breaded Chicken

These Baked Breaded Chicken Cutlets are moist & tender with a crispy outside. You’ll love this healthy and flavorful chicken dish that’s so easy to prepare.

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Course: Main Course

Cuisine: American

Keyword: baked chicken, breaded chicken

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6

Calories: 388kcal

Author: Dina from SimplyHomeCooked.com

Ingredients

Instructions

Marinate the chicken

  • In a large bowl combine 2 pounds of chicken breast cutlets, 1/2 cup of mayonnaise, 3/4 teaspoons of salt, 2 teaspoons of Montreal chicken spices, and 2 pressed garlic cloves.
  • In a separate bowl combine 1 cup of plain breadcrumbs along with 1/4 cup of grated Parmesan cheese. 

Dredge and bake

  • No using tongs dredge the chicken in the breadcrumb mixture and place it on a baking sheet lined with foil.

  • Spray both sides of the chicken with nonstick spray and bake in the oven at 400 degrees Fahrenheit for 15-20 minutes. Then flip the chicken over and bake for an additional six minutes or until golden and cooked through. If you’re ever unsure if your chicken is cooked through, make sure the internal temperature of the chicken is at least 165 degrees Fahrenheit. 

Notes

Tips to make the chicken extra crispy

  • Don’t dredge too early- Make sure that you dredge your chicken cutlets right before you bake them. Otherwise, the breadcrumbs will become soggy as they sit on the moist surface of the chicken, ruining the crispy outer layer.
  • Coat well in cooking spray- It’s important to have a good covering of cooking spray because this helps the breaded chicken cutlet become crispy and flaky, in a healthier version of fried chicken.
  • Cut the chicken cutlets evenly- To ensure even baking and the chicken cooking at the same rate, cut each cutlet to the same size and thickness. Otherwise, some will be cooked and others will still be raw when you remove them from the oven.

Nutrition

Calories: 388kcal | Carbohydrates: 13g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 780mg | Potassium: 595mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg

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