Oven Baked Chicken Cutlets

These oven baked chicken cutlets are crispy on the outside, juicy in the middle, and much easier to make than traditional fried cutlets. You get that golden, crunchy coating without standing over hot oil, and the whole recipe is ready in about 40 minutes, making it perfect for a weeknight dinner or easy meal prep.

📝 Ingredients

• 3 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup Italian breadcrumbs
• 1/2 cup Parmesan cheese (grated)
• 1 tablespoon lemon zest
• Salt, pepper to taste

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F. Place a wire rack on a baking sheet and brush or spray it with cooking oil, then set aside.
2. 2Prepare 3 separate dished. 1st with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In a 3rd dish mix 1 cup Italian breadcrumbs, ½ cup grated Parmesan cheese, and 1 tbsp lemon zest.
3. 3Cut the chicken breasts in halves lengthwise. Cover them with plastic wrap and pound with a meat tenderizer until they are even thickness and about ¼-inch thick. Season them with salt and pepper from both sides.
4. 4Dredge each piece of chicken in flour, then egg, then the breadcrumb mixture, pressing gently so the coating sticks well.
5. 5Place the breaded cutlets on the prepared wire rack. Lightly spray the tops with cooking spray or brush with oil to help them brown and crisp in the oven.
6. 6Bake at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F.