Crispy Breaded Chicken Cutlets in the Oven

These Crispy Breaded Chicken Cutlets in the Oven are coated on both sides with seasoned panko and Parmesan, then baked until golden. They have the crunch of a classic breaded cutlet without frying or dealing with oil splatter.

Close-up of crispy baked chicken cutlets with a golden panko-Parmesan coating, parsley, and lemon wedges.

Unlike my Baked Panko Chicken Breast, which uses a one-sided panko-Parmesan topping on chicken breasts, these thin cutlets are breaded on both sides.

🔍 At a Glance

⏱️ Ready in: About 40 minutes
👥 Makes: 4 chicken cutlets
📌 Main Ingredients: Chicken cutlets, panko breadcrumbs, Parmesan, egg, mayonnaise, Dijon mustard
🔥 Cook Method: Oven-baked
😋 Flavor Profile: Savory, garlicky, herby, and cheesy
📝 Great For: Weeknight dinners, sandwiches, salads, pasta, and quick chicken Parmesan

Why This Recipe Works

Thin cutlets cook quickly and evenly: Pounding every piece to the same 1/4-inch thickness helps the chicken finish cooking before the coating gets too dark.
Three coating layers help the breading stick: The flour and cornstarch create a dry base, the egg mixture binds the crumbs to the chicken, and the panko-Parmesan mixture forms the crunchy outer layer.
Oil helps the crumbs brown in the oven: Tossing the panko with olive oil helps the coating brown more evenly without deep frying.

Ingredients & Why They Matter

Labeled ingredients for crispy baked chicken cutlets, including chicken, panko, Parmesan, flour, cornstarch, mayonnaise, egg, Dijon mustard, olive oil, and seasonings.

Chicken cutlets: Use four cutlets that weigh about 1 pound total. If you start with two large chicken breasts, slice each one horizontally to make four thinner pieces, then pound them to an even 1/4-inch thickness.
All-purpose flour and cornstarch: This is the first coating. It absorbs surface moisture and gives the wet mixture something to hold onto.
Mayonnaise, egg, Dijon mustard, and water: These form the wet layer. Dijon adds tang, while the water thins the mixture so it coats the chicken evenly. Substitute 1 tablespoon regular yellow mustard for the Dijon if needed.
Plain panko breadcrumbs: Their larger, airy flakes create more texture than fine traditional breadcrumbs.
Grated Parmesan: Adds savory, nutty flavor to the breading and helps it brown.
Olive oil: Tossing the oil through the crumb mixture encourages more even browning in the oven.
Granulated garlic, onion powder, and Italian seasoning: These season both dry layers so the flavor is distributed throughout the coating.
Morton kosher salt and black pepper: The recipe uses 1 1/2 teaspoons Morton kosher salt: 1 teaspoon on the chicken and 1/4 teaspoon in each dry mixture. For Diamond Crystal kosher salt, use 2 teaspoons on the chicken and 1/2 teaspoon in each dry mixture. For fine sea salt or table salt, use 1/2 teaspoon on the chicken and 1/8 teaspoon in each dry mixture.

Find the full ingredient list and exact measurements in the recipe card below.

How to Cut Chicken Breasts into Cutlets

Place a boneless, skinless chicken breast flat on a cutting board and hold the top steady with your non-cutting hand.
Keep a sharp knife parallel to the cutting board and slice horizontally through the center to make two thinner pieces.
Place each piece between two sheets of parchment paper or plastic wrap. Gently pound only the thicker areas until each cutlet has an even 1/4-inch thickness.

The cutlets do not need to be identical in shape, but they should be an even thickness so they finish cooking at about the same time.

Baked Chicken Cutlets Step by Step

Six-step collage showing the breading station, flour coating, wet coating, panko coating, breaded chicken on a sheet pan, and golden baked chicken cutlets.

Set up the breading station. Preheat the oven to 450°F, position a rack in the upper third, and line a large rimmed baking sheet with parchment paper. Whisk the flour, cornstarch, granulated garlic, onion powder, and kosher salt in the first shallow dish. Whisk the mayonnaise, egg, Dijon mustard, and water in the second. Toss the panko, Parmesan, olive oil, Italian seasoning, granulated garlic, kosher salt, and black pepper in the third until the crumbs are evenly coated. Pat the cutlets dry, then season both sides with the remaining kosher salt and black pepper.
Coat the chicken in the flour mixture. Coat both sides of one cutlet with a thin layer, then shake off the excess.
Dip it into the wet mixture. Coat both sides, then lift the cutlet and let the excess drip back into the dish.
Press it into the panko mixture. Coat both sides and press the crumbs firmly onto the chicken.
Arrange the cutlets on the pan. Bread the remaining chicken, then place all four cutlets on the prepared sheet pan in a single layer with space between them.
Bake without flipping. Bake on the upper rack for 12–14 minutes, until the coating is golden and the thickest part of each cutlet reaches 165°F. Serve immediately for the crispest coating.

💡 Bri’s Best Tip

Press the panko firmly onto both sides of the chicken. Firm, even pressure helps the crumbs adhere so less breading falls off when the cutlets are transferred to the pan.

Pro Tips for Crispy Baked Chicken Cutlets

Use one hand for dry ingredients and one for wet: This keeps the breading from building up on your fingers and clumping in the dishes.
Use paper plates for the dry mixtures: They make cleanup easier after handling raw chicken.
Keep the oven at 450°F: The high heat browns the coating quickly before the thin cutlets overcook.
Start checking at 12 minutes: Thin cutlets cook quickly, so use an instant-read thermometer and remove them once the thickest part reaches 165°F.
Reheat leftovers in the air fryer: For the crispiest coating, air fry the cutlets at 400°F for about 5 minutes, or until warmed through.

Common Mistakes

Leaving the cutlets uneven or too thick: Thin areas can dry out before thick areas reach 165°F. Pound only the thicker sections until every cutlet is about 1/4 inch thick.
Leaving too much wet mixture on the chicken: A heavy layer can make the panko pasty. Let the excess drip back into the dish before adding the crumbs.
Moving the breaded cutlets repeatedly: Rough handling can pull off the coating. Transfer each piece carefully and leave it in place once it is on the pan.
Crowding the baking sheet: Cutlets placed too close together trap steam, which softens the breading.

Variations

Lemon zest: Add 1 teaspoon lemon zest to the panko mixture for a brighter flavor.
Spicy: Add 1/4 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes to the panko mixture.
Ranch or Caesar dressing: Replace the 1/4 cup mayonnaise with 1/4 cup ranch or Caesar dressing for a tangier wet coating.

What to Serve with Chicken Cutlets

For a classic comfort-food plate: Serve the cutlets with Yukon Gold Mashed Potatoes. The creamy potatoes balance the crunchy breading.
For an easy vegetable side: Pair them with Crockpot Green Beans for a low-effort side that can cook while the chicken is prepared.
For a creamy pasta dinner: Serve the cutlets alongside Pink Sauce Pasta. Keep the chicken on the side or add it just before serving so the coating stays crisp.
For quick chicken Parmesan: Spoon marinara over the cutlets, add mozzarella, and return them to the oven just until the cheese melts. Add sauce only to the pieces being served right away.
For sandwiches, wraps, or salads: Leave the cutlets whole for sandwiches and wraps, or slice them into strips for salads. Add vegetables and a dressing or sauce that fits the meal.
For dipping: Cut the chicken into strips and serve it with ranch or honey mustard.

Four golden panko-Parmesan chicken cutlets on a parchment-lined sheet pan with lemon wedges and parsley.

Crispy Baked Chicken Cutlets

Brianna May

Crispy Breaded Chicken Cutlets in the Oven have a seasoned panko-Parmesan coating on both sides and bake until golden for a crunchy alternative to fried cutlets.

Prep Time: 25 minutes

Cook Time: 14 minutes

Total Time: 39 minutes

Servings: 4 cutlets

Equipment

Baking Sheets
Meat Mallet
Meat Thermometer

Ingredients

Chicken

4 chicken cutlets about 1 pound total, patted dry and pounded to 1/4-inch thickness
1 1/2 teaspoons Morton kosher salt divided
freshly cracked black pepper divided, to taste

Flour Mixture

1/4 cup all-purpose flour
2 Tablespoons cornstarch
2 teaspoons granulated garlic divided between the flour and panko mixtures
1 teaspoon onion powder

Wet Mixture

1/4 cup mayonnaise
1 large egg
1 Tablespoon Dijon mustard regular yellow mustard may be substituted
1 Tablespoon water

Panko-Parmesan Mixture

1 1/4 cups plain panko breadcrumbs
2/3 cup grated Parmesan
1 1/2 Tablespoons olive oil
2 teaspoons Italian seasoning

Instructions

Set up the breading station. Preheat the oven to 450°F, position a rack in the upper third, and line a large rimmed baking sheet with parchment paper. In the first shallow dish, whisk the flour, cornstarch, 1 teaspoon granulated garlic, onion powder, and 1/4 teaspoon kosher salt. In the second dish, whisk the mayonnaise, egg, Dijon mustard, and water until smooth. In the third dish, toss the panko, Parmesan, olive oil, Italian seasoning, remaining 1 teaspoon granulated garlic, 1/4 teaspoon kosher salt, and black pepper until the crumbs are evenly coated. Pat the cutlets dry, then season both sides with the remaining 1 teaspoon kosher salt and black pepper.
Coat the chicken in the flour mixture. Working with one cutlet at a time, coat both sides lightly, then shake off the excess.
Dip it into the wet mixture. Turn the cutlet until both sides are coated, then lift it and let the excess drip back into the dish.
Press it into the panko mixture. Cover both sides with the crumbs and press firmly so the coating adheres.
Repeat and arrange the cutlets. Bread the remaining chicken, then place all four cutlets directly on the prepared parchment-lined baking sheet in a single layer with space between them.
Bake without flipping. Bake on the upper rack for 12–14 minutes, until the coating is golden and the thickest part of each cutlet reaches 165°F. Serve immediately.

Notes

Chicken cutlets: Four cutlets should weigh about 1 pound total. If starting with two large breasts, slice them horizontally, then gently pound the thicker areas until every piece is about 1/4 inch thick.
Kosher salt: For Morton kosher salt, use 1 teaspoon on the chicken and 1/4 teaspoon in each dry mixture. For Diamond Crystal, use 2 teaspoons on the chicken and 1/2 teaspoon in each dry mixture. For fine sea salt or table salt, use 1/2 teaspoon on the chicken and 1/8 teaspoon in each dry mixture.
Mustard: Substitute 1 tablespoon regular yellow mustard for the Dijon if needed.
Clean breading: Keep one hand for the flour and panko and the other for the wet mixture. Shake or drip off the excess between layers so the coating does not clump.
Press the panko: Firmly press the crumb mixture onto both sides of each cutlet, then handle the chicken gently so the coating stays attached.
Reheating: For the crispiest coating, air fry leftover cutlets at 400°F for about 5 minutes, or until warmed through.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQs

How do you know when chicken cutlets are done?

Insert an instant-read thermometer into the thickest part of a cutlet. The chicken is safely cooked at 165°F. Begin checking at 12 minutes because thin or unevenly sized pieces may finish at slightly different times.

Can I use regular breadcrumbs instead of panko?

Yes, but the coating will be finer and less crunchy. Panko’s larger flakes create more texture, so it is the preferred choice for this recipe.

Do baked chicken cutlets need to be flipped?

Not with this method. Bake the cutlets on parchment on the upper oven rack without flipping. The olive oil mixed into the panko helps the coating brown.

Can I make these in the air fryer?

An air fryer can work well for breaded chicken, but the time and batch size will depend on the appliance. For a dedicated air-fryer recipe with a different coating, use my Crispy Air Fryer Cornflake Chicken.