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If you’ve arrived here, I’m going to guess you grew up with a parent or a grandparent who made you the BEST crispy fried chicken cutlets. But now you are an adult, making them for yourself, and you dread the mess of frying and the stinky kitchen it leaves behind. Am I right? Well, you’ve come to the right place. These Crispy Baked Chicken Cutlets are everything you crave — golden, crunchy, juicy — but with none of the mess.
I’ve made these baked chicken cutlets countless weeknights, and every time I pull them out of the oven, they disappear faster than I can plate them. Instead of an egg wash, I use Greek yogurt to coat the cutlets — it’s creamy, tangy, and protein-packed. The yogurt locks in moisture like magic while the panko-parmesan crust gets those cutlets nice and crispy
So, whether you’re feeding picky eaters, craving something nostalgic, or just looking for lighter chicken cutlet options, this one covers all the bases.
❤️ Why You’ll Love These Crispy Baked Chicken Cutlets
- Crispy without the frying — Golden brown and crunchy straight from the oven.
- High-protein twist — Thanks to Greek yogurt, these are protein-packed and feel extra satisfying.
- Healthier comfort food — Light on oil, big on flavor.
- Weeknight-friendly — Quick marinade and fast bake time meaning dinner is ready in a flash!
- Kid-approved — Familiar, simple flavors with a craveable crunch.
Ingredients
🍗 Chicken cutlets — Thinly sliced so they cook quickly and evenly. Look for 1 1/4 lb total.
Olive oil, lemon juice, & dijon — A simple, bright marinade that tenderizes and adds flavor.
Panko breadcrumbs — Light and airy, these make the crispiest coating.
🧀 Parmigiano Reggiano — Salty, nutty, and perfectly melty in the breadcrumb crust.
🧄 Garlic powder & onion powder — Savory pantry staples that punch up the flavor.
Dried parsley — Adds color and herby goodness.
Greek yogurt — Replaces egg and acts as a binder, adds tang, moisture, and bonus protein.
🥛Milk — Loosens the yogurt for easier coating.
Olive oil spray — Helps the coating get beautifully golden and crispy without frying.
How to Make Crispy Baked Chicken Cutlets
Start by marinating your chicken. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Add the thinly sliced cutlets and toss to coat. Let it sit for 15 to 30 minutes.
While the chicken marinates, prepare two separate bowls. In one, mix together all the breadcrumb ingredients: panko, Parmesan, salt, pepper, garlic powder, onion powder, and dried parsley. In the other, stir together the Greek yogurt, salt, pepper, and milk until smooth.
Preheat your oven to 400°F on convection bake. Line a baking sheet with parchment paper and, if you have one, place a baking rack on top for even crisping.
Working one at a time, dip each cutlet into the yogurt mixture, then press both sides into the breadcrumb mixture until fully coated. Place onto your prepared baking sheet and lightly spray the tops with olive oil spray.
Recipe Tip
“Wet Hand Dry Hand” Method: Use this method for less mess! Use one hand to dredge the chicken in the wet ingredients, then drop the chicken gently in the dry ingredients. Now use your other hand to dredge the chicken in the dry ingredients.
Bake for 9 minutes, then flip each cutlet, spray again, and return to the oven for another 9 minutes or until the chicken is cooked through and crispy (internal temp should be 165°F).
Recipe Tip
Use a baking rack: It allows airflow underneath so both sides crisp up evenly.
Substitutions
- No Greek yogurt? Use, sour cream, buttermilk or whisked eggs.
- Gluten-free option: Use gluten-free panko or gluten free cornflakes
- Thighs versus breasts: Swap chicken breast for boneless chicken thighs for even more flavor.
Best served with…
How to Store Leftovers
Store cooled cutlets in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer to bring the crispiness back. Avoid the microwave if you want to keep that crunchy texture.
Common Questions
Can I prep these ahead of time?
Yes! You can bread the cutlets and store them in the fridge for up to 24 hours before baking.
What should I serve them with?
These are super versatile. Serve with a salad, roasted veggies, or over pasta with your favorite pasta.
Can I use pre-shredded Parmesan?
Freshly grated melts and crisps better, but pre-shredded works in a pinch. Just make sure it’s finely grated.
Crispy Baked Chicken Cutlets
Equipment
- large baking sheet or 2 medium-sized baking sheets
Ingredients
Chicken & Marinade
- 1 1/4 pounds chicken cutlets, thinly sliced
- 1/4 cup olive oil
- 3 tsp lemon juice
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Seasoned Breadcrumbs
- 1 1/4 cup panko breadcrumbs
- 1/2 cup parmigiano reggiano, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp dried parsley
Everything Else
- 1 1/4 cup non-fat plain Greek yogurt
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp milk
- olive oil spray
Instructions
- Preheat oven to 400F Convection Bake.
- Start by marinating your chicken. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Add the thinly sliced cutlets and toss to coat. Let it sit for 15–30 minutes.
- While the chicken marinates, prepare two separate bowls. In one, mix together all the breadcrumb ingredients: panko, Parmesan, salt, pepper, garlic powder, onion powder, and dried parsley. In the other, stir together the Greek yogurt, salt, pepper, and milk until smooth.
- Line a baking sheet with parchment paper and, if you have one, place a baking rack on top for even crisping.
- Working one at a time, dip each cutlet into the yogurt mixture, then press both sides into the breadcrumb mixture until fully coated. Place onto your prepared baking sheet and lightly spray the tops with olive oil spray.
- Bake for 9 minutes, then flip each cutlet, spray again, and return to the oven for another 9 minutes or until the chicken is cooked through and crispy (internal temp should be 165°F).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
