If there’s one phrase that’s music to a tired cook’s ears, it’s easy chicken cutlet recipes in oven. When the clock’s ticking, the kids are “starving,” and you’re two yawns away from ordering takeout (again), this recipe swoops in like a delicious little hero in golden breadcrumbs. It’s quick, it’s oven-baked (hello, less mess), and it brings that crispy, juicy payoff that makes everyone at the table happy—picky eaters included.
I’ve leaned on this recipe more times than I can count—especially on those hectic weeknights when I want something homemade but cannot deal with frying pans or complicated steps. This one’s cozy, comforting, and bonus: your oven does most of the work.
Why You’ll Love This Easy Chicken Cutlet Recipe in Oven
Let me count the ways! This dish is:
- Crispy without the grease – Baked to golden perfection, minus the stovetop splatter.
- Kid and grown-up approved – Seriously, even my picky niece asked for seconds.
- Freezer-friendly – Double the batch and freeze half. Your future self will thank you.
- Fast and doable – From fridge to table in under 30 minutes. Hallelujah.
What You’ll Need
Here’s a quick look at the key players in this recipe. (Scroll down for exact measurements in the recipe card!)
- Boneless skinless chicken breasts – Thin-sliced for faster, even baking.
- All-purpose flour – For the first coat, that helps everything else stick.
- Eggs – The golden glue that binds it all together.
- Italian breadcrumbs – Already seasoned, making your life that much easier.
- Parmesan cheese – For salty, cheesy flavor in the crust.
- Lemon zest – Adds a bright, fresh pop that keeps it from feeling too heavy.
- Salt and pepper – Because bland chicken is not invited to dinner.
Note: Ingredient amounts are listed in the recipe card below this article!
Let’s Make It! Step-by-Step Instructions
Get Set Up
Preheat your oven to 400°F. Line a baking sheet with a wire rack and give it a quick spray or brush of oil so nothing sticks.
Set Up Your Breading Station
Grab three shallow dishes (yes, this step’s worth it!).
- Dish 1: Flour
- Dish 2: Whisked eggs
- Dish 3: Breadcrumbs, Parmesan, lemon zest
Prepare the Chicken
Slice each chicken breast lengthwise so you get 6 thin cutlets. Cover with plastic wrap and give them a few good whacks with a meat mallet until they’re about ¼ inch thick. Season both sides with salt and pepper.
Bread the Cutlets
Dredge each piece first in flour, then dip in egg, and finish with the breadcrumb mixture. Lay them on your greased wire rack.
Bake & Crisp
Spray the tops of the cutlets lightly with cooking spray (this helps them get that nice golden crust).
Bake for 15–20 minutes, or until the internal temp hits 165°F and the tops are crisp and golden.
Katherine’s Cozy Cooking Tips
- No wire rack? No problem! Just flip the cutlets halfway through baking so both sides crisp up.
- Want extra zing? Add some garlic powder or paprika to your breadcrumbs for a flavor boost.
- Feeding a crowd? Double the recipe and keep baked cutlets warm in the oven at 200°F while you finish the rest.
This Recipe in Real Life
This dish has earned “favorite dinner” status in my house—especially after long days when we’re all craving comfort food, but I’m craving not washing a million pans. The first time I made this for my husband, he asked, “Wait, this isn’t fried?” That’s how crispy it gets in the oven. Score one for team oven-baked.
FAQs About Baked Chicken Cutlets
Can I substitute regular breadcrumbs for Italian breadcrumbs?
Yep! Add a pinch of Italian seasoning, garlic powder, and salt to give them some flavor.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crunch.
Can I freeze these chicken cutlets?
Totally. Freeze after breading (before baking) or after they’re cooked. Just reheat straight from frozen at 375°F until warmed through.
Whether you’re feeding a hungry family or just yourself with leftovers in mind (pro tip: these make amazing chicken sandwiches), this easy chicken cutlet recipe in oven is about to become your new weeknight MVP. It’s one of those meals that makes you feel like you’ve got it all together—even if your laundry pile says otherwise.
Happy cooking,
Print
Easy Chicken Cutlet Recipes in Oven for Quick Dinners
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These easy chicken cutlet recipes in oven deliver crispy, golden-brown chicken without the mess of frying. Perfect for busy weeknights or family dinners, they’re flavorful, juicy, and oven-baked to perfection in just 30 minutes. A crowd-pleaser that’s light on effort and big on crunch!
Ingredients
3 boneless skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup Italian breadcrumbs
½ cup Parmesan cheese grated
1 tablespoon lemon zest
Salt, pepper to taste
Instructions
Preheat the Oven
Preheat your oven to 400°F. Place a wire rack on top of a baking sheet and spray or brush it with oil to prevent sticking.Prepare Breading Station
Set up three shallow dishes: one with flour, one with whisked eggs, and one with a mix of Italian breadcrumbs, Parmesan cheese, and lemon zest.Slice and Pound Chicken
Cut each chicken breast in half lengthwise to create thinner cutlets. Cover them with plastic wrap and gently pound with a meat mallet until about ¼ inch thick. Season both sides with salt and pepper.Bread the Chicken
Dredge each cutlet in flour, dip in the egg mixture, and coat thoroughly with the breadcrumb mix. Place on the prepared wire rack.Bake Until Golden and Cooked Through
Lightly spray the tops of the cutlets with cooking spray. Bake for 15–20 minutes or until the internal temperature reaches 165°F and the tops are golden and crisp.
Notes
If you don’t have a wire rack, place the cutlets directly on a greased baking sheet and flip halfway through for even crisping.
Add garlic powder or paprika to the breadcrumb mix for extra flavor.
Leftovers can be used for sandwiches or sliced over salads the next day.
These freeze well before or after baking—just reheat in the oven or air fryer for best texture.
To avoid sogginess, let the cutlets rest for 2–3 minutes before serving so the juices redistribute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 cutlet
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
Keywords: easy chicken cutlet recipes in oven, baked chicken cutlets, crispy chicken cutlets, no fry chicken cutlet, oven chicken recipe, breaded chicken recipe
