I grew up eating Oven-Baked Chicken Cutlets every week. In the oven for less than 30 minutes, this easy Italian-style weeknight protein is a lighter version of its fried counterpart but equally delicious!
If you like these oven-baked dishes, try our Pistachio Crusted Baked Sea Bass or Baked Italian Stuffed Portobello Mushrooms.
A Quick Look at The Recipe
- ✅Recipe Name: Oven-Baked Chicken Cutlets
- ⏲️Ready in: 45 minutes
- 👪Makes: about 6 servings
- 📋Main ingredients: chicken breast, Italian breadcrumbs, egg.
- ⭐Why You'll Love This Recipe: If you love chicken cutlets but don't want to fry them, you're going to love these crispy baked chicken cutlets.
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Why Bake Chicken Cutlets
To Bake or Not To Bake, that is the question... But really, why does it matter? It's mainly oil content. You're going to eat more oil if you fry your cutlets instead of baking them, making it a higher-calorie food.
So, should you bake or fry your chicken cutlets? Want lower calories, lighter, healthier? Then go with baked. If your goal is flavor and texture, then you should be making Fried Italian Chicken Cutlets.
My family grew up eating baked chicken cutlets, mainly because my mom hated frying anything in the house, but my wife grew up eating only fried chicken cutlets. Occasionally, I like to make these oven-baked chicken cutlets to pair with a salad and Traditional Caesar Dressing, because they make the perfect chicken Caesar salad!
Ingredient Notes and Substitutions
- Chicken Breast- Chicken breast is always best for fast frying and traditional Italian cutlets, but in this scenario, when we are baking the cutlets, boneless chicken thighs work well when cooked to 175 degrees F.
- Breadcrumb Mixture- I use traditional Homemade Seasoned Italian Breadcrumbs with breadcrumbs, Parmigiano, garlic powder, salt, pepper, and parsley.
- Egg- My mother always made these cutlets, but my grandma used mayonnaise. See below what the differences are, or check out our No Egg Chicken Cutlets to see everything you can substitute for eggs.
- Olive oil- The main difference between how fried and baked cutlets are made is the amount of olive oil. Baked cutlets only use enough olive oil to drizzle on the pan.
*Please see the recipe card below for more information on the ingredients.
Mayo or Egg
Growing up, my grandma would always coat the chicken with mayonnaise instead of egg when she made us baked chicken cutlets. So, is there a real difference between the mayo and the eggs?
I've made baked chicken cutlets both ways several times, and there is no discernible difference between egg and mayo when using them as a binder for the Italian seasoned breadcrumbs.
Egg is much easier to use because your fingers won't get nearly as messy, which is always a win, but if you're ever in a pinch, mayo works. For Chicken Spiedini, we just use a lemon and oil marinade!
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How to Make Oven-Baked Chicken Cutlets
Step 1: Preheat the oven to 350℉. Mix the breadcrumbs, salt, garlic powder, parsley, and Parmigiano on a large plate. Then beat your egg in a bowl.
Step 2: Slice the chicken breast in half. Beat with a tenderizer until even.
Step 3: Dip your cutlets into the egg (or mayo) and let the excess egg drip off. Then dredge through the breadcrumb mixture to coat.
Step 4: Drizzle a baking tray with olive oil. Place the chicken cutlets on the tray and bake in the oven on the top rack for 10-15 minutes until golden-brown. Then flip the cutlets and cook again for 10-15 minutes until the chicken reaches 165℉.
Step 5: Place on a cooling rack to cool for 5 minutes.
I grew up having baked chicken cutlets with Garlic Parmesan Green Beans and Crispy Garlic Parmesan Potatoes. These were always the perfect sides for chicken cutlets and made it really easy to make a complete meal!
Pro-Tips
- Dry the chicken with a paper towel before dipping it in the egg to make sure the chicken cutlet is completely dry. The drier the chicken, the crispier the cutlets get in the oven.
- If you don't have a tenderizer, use a heavy-bottomed pan to pound and tenderize the meat.
- After dredging in breadcrumbs, don't pile the cutlets up because if they get too wet, they won't get crisp in the oven.
- I flip the chicken once the tops are golden brown.
Serving Suggestions
Here are some delicious and easy sides to serve oven-baked Italian chicken cutlets with:
- Pasta: Serve as the protein along with a simple pasta like Pasta with Peas and Pancetta, 15-Minute Spaghetti with Garlic and Oil, or Spicy Vodka Sauce, or replace the fried chicken cutlets in Creamy Chicken Parmesan Pasta with these oven-baked chicken cutlets.
- Vegetables: Some easy vegetable sides to bake along with the cutlets are Maple Bacon Brussels Sprouts, Roasted Carrots and Fennel, or saute some Italian Lacinato Kale Recipe (Tuscan)!
- Have some delicious Cast Iron Focaccia Bread or Parmesan Roasted Sweet Potato Halves with your cutlets.
Recipe FAQs
25-30 minutes or until they reach 165 degrees F. But it depends on the size of the chicken cutlet, so using an instant-read thermometer works best.
If you're baking on a flat pan, you'll need to flip them so that both sides of the chicken cutlets can brown. You can also use a cooling rack to place on the tray so air can circulate under the chicken.
Yes, you can prepare chicken cutlets a day in advance. Egg and bread them, then place them in the fridge overnight.
More Italian Weeknight Classics
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Oven Baked Chicken Cutlets
Equipment
- 1 baking tray
Ingredients
- 3 chicken breast, halved
- ¾ cup breadcrumbs
- ½ teaspoon salt
- ½ tablespoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 2 tablespoon grated parmigiano
- 2 tablespoon olive oil
- 2 eggs or ½ cup mayo
Instructions
- Preheat the oven to 350℉. Mix the breadcrumbs, salt, garlic powder, parsley, and parmigiano together on a large plate. Then beat your egg in a bowl.
- Slice the chicken breast in half. Dip your cutlets into the egg (or mayo) and let the excess egg drip off. Then dredge through the breadcrumb mixture to coat.
- Drizzle a baking tray with olive oil. Place the chicken cutlets on the tray and bake in the oven for 10-15 minutes on the top rack until the chicken is golden-brown. Then flip the cutlets and cook again for 10-15 minutes until the chicken reaches 165℉.
- Place on a cooling rack to cool for 5 minutes. Then serve.
Video
Notes
- Dry the chicken with a paper towel before dipping it in the egg to make sure the chicken cutlet is completely dry. The drier the chicken, the crispier the cutlets get in the oven.
- If you don't have a tenderizer, use a heavy-bottomed pan to pound and tenderize the meat.
- After dredging in breadcrumbs, don't pile the cutlets up because if they get too wet, they won't get crisp in the oven.
- I flip the chicken once the tops are golden brown.
Vinny DelGiudice says
These are my mom's oven baked cutlets and they're so good. Leave a comment and let us know what you think!