Pass the Health

Enjoy a Healthy and Delicious Meal with Baked Chicken Cutlets

Looking for a quick, easy, and flavorful dinner option that’s both healthy and satisfying? Baked Chicken Cutlets are the perfect choice! These crispy chicken cutlets are lightly breaded with panko and Parmesan, then baked to golden perfection. The result is a juicy, tender chicken with a crispy, savory crust. This recipe uses simple ingredients and is easy to prepare, making it ideal for busy weeknights or meal prep. You’ll love the combination of garlic powder, smoked paprika, and Italian seasoning, which bring out incredible flavors in every bite.

Why Baked Chicken Cutlets Are a Great Choice

Chicken breasts are a lean source of protein, making them an excellent choice for a healthy meal. By baking the cutlets instead of frying them, you reduce excess calories and fat while still keeping the crispy texture we all crave. The panko breadcrumbs create a light, crunchy coating, and the Parmesan cheese adds flavor and richness without being too heavy. Plus, this recipe is packed with protein, which will help you feel satisfied longer. For more health tips on the benefits of chicken, check out this article on chicken breast nutrition from Healthline.

Ingredients for Baked Chicken Cutlets

1.5 pounds skinless, boneless chicken breasts (about 4 breasts)
1 teaspoon Italian seasoning
1 tablespoon olive oil (or avocado oil)
1 large egg
2 tablespoons milk (any milk)
¾ cup panko breadcrumbs (or Italian-style panko)
¼ cup fresh grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon smoked paprika
Sea salt and pepper, to taste
Avocado cooking oil spray
1 tablespoon fresh chopped parsley (for garnish)

How to Make Baked Chicken Cutlets — Step by Step

Preheat the oven and prepare the baking sheet:
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
Prepare the chicken:
Pound each chicken breast to an even ¼-inch thickness. This ensures that the cutlets cook evenly and become nice and tender.
Marinate the chicken (optional but recommended):
Rub the chicken breasts with 1 teaspoon of Italian seasoning, sea salt, pepper, and 1 tablespoon of olive oil. If you have time, marinate the chicken for 1-2 hours (or even overnight) to enhance the flavor and tenderness.
Prepare the breading stations:
In a medium bowl, whisk together 1 large egg, 2 tablespoons of milk, and a pinch of salt and pepper.
In a shallow dish, combine 1 teaspoon of garlic powder, ¾ cup of panko breadcrumbs, ¼ cup of fresh grated Parmesan cheese, and 1 teaspoon of smoked paprika.
Bread the chicken cutlets:
Dip each marinated chicken breast into the egg mixture, making sure it is fully coated. Then, dredge the chicken into the breadcrumb mixture, pressing lightly to coat it evenly.
Bake the chicken:
Place the breaded chicken cutlets onto the prepared baking sheet. Lightly spray the tops with avocado cooking oil spray. Bake for 15 minutes, then flip the chicken cutlets and bake for another 5-8 minutes, or until the cutlets are golden brown and cooked through.
Serve and garnish:
Once cooked, remove the chicken from the oven and sprinkle with fresh chopped parsley. Serve immediately and enjoy!

Preparation Details

Prep Time: 10 minutes
Cook Time: 20-23 minutes
Total Time: 30-35 minutes
Servings: 4 servings (1 full chicken breast per serving)

This recipe is perfect for a quick weeknight dinner, and you can easily double or triple it to serve more people.

Nutritional Information Per Serving (1 chicken breast, about ¼ of the recipe)

Calories: 327 kcal
Protein: 42 g
Carbohydrates: 10 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 168 mg
Sodium: 400 mg
Potassium: 701 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 512 IU
Vitamin C: 3 mg
Calcium: 123 mg
Iron: 2 mg

Packed with protein and fiber, these chicken cutlets are a filling and nutritious choice that fits well into a healthy eating plan.

Nora’s Tips for Perfect Baked Chicken Cutlets

Don’t over-bake: To ensure the chicken stays juicy, keep an eye on it while it bakes. Once the internal temperature reaches 165°F, it’s ready to go.
Use seasoned panko: If you prefer extra flavor, you can use pre-seasoned panko breadcrumbs to skip the need for Italian seasoning.
Add a sauce: Serve these cutlets with your favorite dipping sauce, such as marinara, BBQ sauce, or even a tangy lemon aioli.
Make ahead: You can prep the breaded chicken in advance and store it in the fridge for a couple of hours or overnight before baking.

For more healthy dinner ideas, check out my recipes for Air Fryer Chicken Bites or Sweet Potato Hash.

Try These Baked Chicken Cutlets and Share Your Thoughts!

These Baked Chicken Cutlets are the perfect combination of crunchy and tender, with the added benefit of being quick and easy to make. If you try this recipe, I’d love to hear how it turned out! Don’t forget to tag me on Instagram with your creation—I can’t wait to see how you enjoy this simple and delicious meal!

Did you try these Baked Chicken Cutlets? Let me know how it went or share your photos in the comments or on Instagram! For more delicious dinner ideas, check out my Sweet Potato Hash recipe.

Baked Chicken Cutlets

This recipe is perfect for a quick weeknight dinner, and you can easily double or triple it to serve more people.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 23

Calories 327 kcal

Ingredients

1.5 pounds skinless boneless chicken breasts (about 4 breasts)
1 teaspoon Italian seasoning
1 tablespoon olive oil or avocado oil
1 large egg
2 tablespoons milk any milk
¾ cup panko breadcrumbs or Italian-style panko
¼ cup fresh grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon smoked paprika
Sea salt and pepper to taste
Avocado cooking oil spray
1 tablespoon fresh chopped parsley for garnish

Instructions

Preheat the oven and prepare the baking sheet:
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
Prepare the chicken:
Pound each chicken breast to an even ¼-inch thickness. This ensures that the cutlets cook evenly and become nice and tender.
Marinate the chicken (optional but recommended):
Rub the chicken breasts with 1 teaspoon of Italian seasoning, sea salt, pepper, and 1 tablespoon of olive oil. If you have time, marinate the chicken for 1-2 hours (or even overnight) to enhance the flavor and tenderness.
Prepare the breading stations:
In a medium bowl, whisk together 1 large egg, 2 tablespoons of milk, and a pinch of salt and pepper.
In a shallow dish, combine 1 teaspoon of garlic powder, ¾ cup of panko breadcrumbs, ¼ cup of fresh grated Parmesan cheese, and 1 teaspoon of smoked paprika.
Bread the chicken cutlets:
Dip each marinated chicken breast into the egg mixture, making sure it is fully coated. Then, dredge the chicken into the breadcrumb mixture, pressing lightly to coat it evenly.
Bake the chicken:
Place the breaded chicken cutlets onto the prepared baking sheet. Lightly spray the tops with avocado cooking oil spray. Bake for 15 minutes, then flip the chicken cutlets and bake for another 5-8 minutes, or until the cutlets are golden brown and cooked through.
Serve and garnish:
Once cooked, remove the chicken from the oven and sprinkle with fresh chopped parsley. Serve immediately and enjoy!