Oven-Baked Chicken Cutlets

Crispy golden perfection is achieved with these easy oven-baked breaded Chicken Cutlets. They are so good you're going to love the crunch and the flavour. They make for such an easy healthy meal, served with a Caesar salad or as a sandwich!

Ingredients

For the Chicken

• 3 skinless, boneless chicken breasts

• 1 tsp salt

• 1 tsp pepper

• 1 tsp onion powder

• 1 tsp garlic powder

Flour Mixture

• ½ cup all-purpose flour

• Pinch of salt

• Pinch of pepper

Egg Mixture

• 2 eggs

• Zest of ½ lemon

• Pinch of salt

• Pinch of pepper

Breadcrumb Mixture

• 1 ½ cups panko breadcrumbs

• ¼ tsp dried parsley

• ¼ tsp dried oregano

• ¼ tsp dried basil

• ¼ tsp dried thyme

• ¼ cup grated Parmesan cheese

• 2 tbsp olive oil

Method

1. Prepare the Chicken

   • Slice each chicken breast in half horizontally to create two thinner cutlets.

   • Place each cutlet between two sheets of plastic wrap (or in a plastic bag) and gently pound until even in thickness.

   • Season both sides with salt, pepper, onion powder, and garlic powder. Set aside.

     
     

2. Set Up the Coating Station

   • Bowl 1: Mix flour with salt and pepper.

   • Bowl 2: Beat eggs with lemon zest, salt, and pepper until well combined.

   • Bowl 3: Combine panko breadcrumbs, parsley, oregano, basil, thyme, Parmesan cheese, salt, and pepper. Stir well.

   
   

3. Coat the Chicken

   • Preheat oven to 400°F (200°C).

   • Line a baking sheet with parchment paper.

   • Use one hand for dry ingredients and the other for wet ingredients to avoid clumping.

     1. Dredge each cutlet in the flour mixture, shaking off excess.

     2. Dip into the egg mixture, letting excess drip off.

     3. Press into the breadcrumb mixture until evenly coated.

   • Place coated cutlets on the prepared baking sheet.

   
   

4. Bake to Perfection

   • Drizzle olive oil over the top of each cutlet.

   • Bake for 20–25 minutes, flipping halfway through.

   • For extra crispiness, broil for 2 minutes at the end.

   
   

5. Rest and Serve

   • Let cutlets rest for 1 minute, then transfer them to a wire rack and hit them with a sprinkle of flaky sea salt.  Now allow them to rest for another 2–4 minutes so that the chicken remains juicy and the coating crisp.

   • Serve hot with your favourite dipping sauce, in a sandwich, or alongside a fresh salad.

Tip: These cutlets are also great made ahead and reheated in the oven or air fryer to keep that crunchy coating.