Baked Breaded Chicken Cutlets

How to cut chicken breasts into cutlets?

To make chicken cutlets at home, place a boneless, skinless chicken breast flat on a cutting board. Hold it steady with one hand, and using a sharp knife in the other, carefully slice it in half horizontally to create two thinner pieces. Then, cover each piece with plastic wrap or parchment paper and gently pound them with a meat mallet until they are evenly flattened to about ¼ to ½ inch thick. This ensures quick, even cooking and a tender texture. If you prefer a visual demonstration, you can refer to this short video.

Ingredients you'll need

Scroll down to the recipe card below for full information on ingredients and amounts.

• Chicken: You can use store-bought chicken cutlets for convenience, but if starting with boneless breasts, slice them horizontally and gently pound them to an even thickness—this ensures faster and more uniform cooking.
• Eggs: Eggs help the breadcrumbs stick to the chicken. When the eggs cook, they firm up and hold the coating in place so it doesn’t fall off while frying or baking.
• Panko Breadcrumbs: Panko, a Japanese-style breadcrumb, is coarser and airier than traditional breadcrumbs, resulting in a lighter texture and ultra-crispy crust that's ideal for fried or baked cutlets.
• Milk and Lemon: A simple mixture of milk and lemon juice mimics buttermilk by creating a mildly acidic marinade that gently breaks down proteins in the chicken, making it more tender and flavorful.
• Seasoning: A simple mix of garlic powder, cayenne, and black pepper adds flavor, a bit of spice, and makes the breaded cutlets taste even better.

1 & 2. Whisk egg, flour, milk, lemon juice, salt, garlic powder, cayenne pepper, and black pepper in a large bowl, until combined.

3. Use store-bought cutlets or slice your own - Using a sharp knife, cut chicken breasts in half horizontally and pound to ½ inch thickness, and transfer them into the bowl.

4. Toss the cutlets in the batter to coat thoroughly. Let marinade for about 30 minutes at room temperature (or a few hours in the refrigerator).

5 & 6. Place a saute pan over medium heat. Add panko and vegetable oil, and cook stirring constantly until golden brown. Transfer breadcrumbs onto a seperate plate to cool.

7 & 8. Working with one cutlet at a time, remove from the batter, drain excess batter, coat both sides with breadcrumbs and place them on a greased baking sheet.

9. Spray the tops with a coating of non-stick cooking spray. Bake for 16 to 19 minutes, in a 400-degree oven, until cooked through or the chicken reaches 165°F.

Recipe tips

1. Play around with different seasonings. While these oven baked breaded chicken cutlets are delicious as-is, you can add some seasonings to the marinade to elevate the flavor even more.
2. Use a meat thermometer to gauge doneness. The safe internal temperature of cooked chicken is 165°F. Take the guesswork out of gauging doneness by investing in an instant-read thermometer. 
3. Try to pound the meat into an even ½ inch thickness so you don't end up in unevenly cooked areas.
4. Dredge well – Using hands or tongs, make sure to press the panko mixture well on all sides to help it adhere well and give a thicker coating.
5. Don’t overlap: Placing the meat in a single layer without overlapping will allow even cooking.

How to serve chicken cutlets?

Panko chicken cutlets make a fabulous 30 minute chicken recipe for weeknight dinner, served with marinara, tomato cream sauce, lemon butter sauce, sriracha mayo, or bbq sauce. But, they are also excellent transformed to make various meals:

1. All-American dinner: Serve with yukon gold mashed potatoes, garlic bread, air fryer corn on the cob, and just watch your family clean the plates.
2. With a side salad or rice dishes.
3. Turn them into sandwiches: Make a classic chicken cultet sandwich with toasted buns, mayo, mustard, sliced tomato, and lettuce.
4. Caesar Salad: Slice-baked chicken cutlets and top your favorite homemade Caesar salad with a couple of lemon wedges.
5. Chicken Parmesan: Baked chicken cutlets are good enough on their own, but they make an irresistible meal, topped with some marinara sauce and a layer of gooey melted cheese. Refer to our air fryer chicken parmesan recipe.
6. With pasta dishes: Pair the baked chicken cutlets with a steaming bowl of any creamy pasta recipes.
7. Spicy Sandwich: Serve in between toasted brioche buns, sriracha mayo, and pickles.

Storage and reheating instructions

You can store any remaining breaded chicken cutlets in the refrigerator for up to four days. However, I highly recommend freezing them instead, as they retain their quality for up to two months, and the breadcrumbs crisp up remarkably well when reheated from frozen.

Best way to reheat chicken cutlets

The best way to reheat panko breaded chicken cutlets is in the oven or air fryer to restore their crispy texture without drying out the meat.

• Reheat from frozen in an oven - Place them in a preheated 380-degree oven and cook for 10 to 12 minutes, flipping halfway or until warmed through.
• Reheat from frozen in an air fryer - Place them in a preheated 375-degree air fryer and cook for 3 to 4 minutes on each side, or until warmed through.

Seasoning variations

1. Italian - Skip cayenne, toss Italian seasoning and red pepper flakes with the marinade, as we did for the air fryer garlic parmesan wings. Mix in some shredded parmesan along with the outer coating.
2. Mexican - Skip cayenne and stir in chicken taco seasoning with the marinade.
3. Indian - Add ground coriander, turmeric, and cayenne pepper powders, along with grated ginger and garlic into the batter, similar to our chicken tikka kebab.
4. Make it spicy - Increase cayenne and add a dash of sriracha.

Looking for more breaded chicken recipes?

I've got you covered with these easy, family-friendly breaded chicken recipes — all baked or air-fried for that perfect crunch without the grease!

• Start with my air fryer chicken nuggets — made from chicken breast and coated in seasoned panko for a golden, crispy bite kids and adults love. They're healthier and way better than store-bought!
• Next up, try my air fryer chicken tenders — juicy inside, crispy outside, and ready in under 20 minutes. Perfect for busy weeknights or meal prep!
• For something classic and comforting, my air fryer chicken Parmesan is a must-try. Crispy breaded cutlets topped with marinara and melted mozzarella, all without deep frying — quick, easy, and so satisfying.
• If you're a fan of bold flavors, my buffalo chicken tenders bring the heat! These spicy, breaded tenders are baked, then tossed in tangy buffalo sauce — a game day or dinner favorite.