Crispy Baked Chicken Cutlets

Slices of breaded and baked chicken breast on a tray, garnished with herbs. Lemon wedges are in the background. The tray rests on a pink cloth, with a soft-focus background suggesting a casual dining setting.

4 from 1 vote

If you grew up loving crispy chicken cutlets but dreading the mess of frying them, I’ve got you. These Crispy Baked Chicken Cutlets are everything you crave—golden, crunchy, juicy—but without the oil splatter or post-dinner cleanup marathon.

Prep Time20

Cook Time18

Course: Main Course

Cuisine: Italian

Keyword: baked chicken cutlets, chicken cutlets

Servings: 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