Baked Italian Chicken Cutlets {30 Minutes!}

This recipe for Baked Italian Chicken Cutlets is so flavorful and easy for a weeknight dinner.  And it’s healthier because it’s baked, not fried!

These Baked Crispy Italian Chicken Cutlets are fantastic! They have the comforting taste and crunch of fried chicken cutlets, but are easier to make and better for you!  The outside is salty and crunchy, while the chicken inside is moist and juicy. The breading is only a 2-step process and then they go in the oven to bake for a no-fuss dinner!

Eat with a salad, pasta, rice, or on a sandwich!

Prepped Chicken for Busy Weeknights

My love of chicken for healthy and easy dinner is definitely no secret. Just look at the number of chicken recipes on this blog! 

During my studies for my Certification in Nutrition and Healthy Living, I really understood the need for complete protein in our daily food intake.  Chicken, especially white meat, is very lean, so it’s a great way to add protein to meals without a large amount of calories or fat.  

Chicken is quick-cooking when cut thin or in small pieces.  Cutlets are thinly sliced Chicken breasts.  That means, they cook up relatively fast vs. the entire breast.  You can sear them in a hot pan or skillet for about 4 minutes on each side and have it ready to go!  Or bake it in the oven like I did in this recipe for 15-35 (depending on the oven temperature).  Remember to always check the internal temperature of your chicken to ensure to reaches 165 F degrees. 

Now admittedly, chicken is relatively bland in flavor on it’s own.  And if not cooked properly, it can get dry and rubbery.  So, it’s important to season chicken and then lock in the juices when cooking it.  Marinating chicken in garlic and herbs, rubbing seasonings on it, or breading it, are all great ways to infuse chicken with flavor.  And you don’t need to fry chicken cutlets to get great flavor, you can bake them!

Do you meal plan your dinners?  It makes weeknights so much easier!  Check out my Meal Planning Theme Night Recipes and then add this one to your International Wednesdays meal planning calendar! Or how about freezing them before baking and whipping them out for a Freezer Friday!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Simple Ingredients and Substitutes

• Breadcrumbs, unseasoned – I used regular plain breadcrumbs and then season them myself. Italian bread crumbs will work fine, just reduce or eliminate the herbs you add to them. You can use regular or panko bread crumbs. You can also make your own breadcrumbs by toasting up bread and then pulsing it in a food processor.
• Garlic Powder – I prefer powder over fresh as it mixed in better with the breadcrumbs. If you don’t have garlic powder, you can substitute onion powder, paprika, chili powder, or even dried powder mustard. The key is bringing in another flavor element. You can of course leave this extra flavor out.
• Dried Oregano – You can use fresh oregano as well. Or you can substitute dried Italian seasoning or dried basil.
• Fresh Italian Parsley – This is mostly for color. You can substitute other fresh herbs, such as cilantro, dill, basil, or oregano. You can also use dried parsley, chives, oregano, or basil.
• Salt – I used kosher salt, but any salt will work.
• Ground Black Pepper – You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.
• Chicken Breasts boneless, skinless (about 3 breasts or 6 thin cutlets) – You can usually find thin chicken cutlets in the store. But, I always have raw boneless skinless chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Eggs – The eggs are to dredge the chicken in so that the breadcrumbs adhere to the chicken. You can substitute the eggs with another thick and creamy ingredient, such as mayonnaise, greek yogurt, or even dijon mustard or sour cream.
• Olive Oil Spray – As we are baking these cutlets, you want to be able to apply the oil without brushing off the breadcrumbs. That’s where an oil sprayer, either store-bought or refillable, is a great option. You can use olive oil, vegetable oil, or other oil.

Simple Equipment for Breaded Chicken Cutlets

Nothing special for this one! Just 2 wide bowls or dishes for dredging and a large sheet pan (I used a 17×11) for baking.

Time Saving Prep Steps for Italian Chicken Cutlets

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

You will need 2 bowls that have a wide top for easy dipping of the chicken breasts. Each bowl will have it’s own fork. The first bowl will be for the beaten eggs. The second bowl will be for the breadcrumbs, garlic powder, salt, pepper, and fresh parsley.

If your chicken breasts are not already sliced thin, slice them from the side to create 6 thin pieces. Season the chicken with salt and pepper.

Cooking Steps for Breaded Italian Chicken Cutlets

Preheat the oven to 400 F degrees. Spray a large baking sheet pan with olive oil to coat the bottom.

For each chicken breast slice, first coat in egg mixture, then transfer to the Breadcrumb bowl. Flip the chicken until completely coated with the breadcrumbs mixture. Transfer to the sheet pan.

When all chicken breasts have been coated and transferred to the sheet pan, spray them with the Olive Oil to moisten all of the breadcrumbs that you can. Gently flip the breaded chicken breasts over and do the same to the other side. Place in the oven on the center rack for 10 minutes.

After the first 10 minutes, remove the sheet pan and gently flip the chicken using a large spatula, gently scraping the pan as you flip to lift any crumbs that may be sticking. Once all are flipped, put back in the oven and bake for the final 10 minutes.

Pan Frying Italian Chicken Cutlets

You can make these the traditional pan fried way on the stove as well. For this method, you will preheat a pan or skillet with ¼ inch of vegetable or other high-temperature cooking oil over medium-high heat. Add the chicken to the pan 2 at a time, making sure that you don’t overcrowd and reduce the heat of the oil. Cook the first side for 4-5 minutes until golden brown. If the heat is too high, turn it down and continue to cook over medium heat. Flip the chicken over gently and cook the other side for 4 minutes.

Italian Chicken Cutlet Recipe FAQS

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Baked Italian Chicken Cutlets {30 Minutes!}

Carrie Tyler

These Baked Italian Chicken Cutlets are fantastic! They have the comforting taste and crunch of fried cutlets, but are easier to make and better for you!  The outside is salty and crunchy, while the chicken inside is moist and juicy. This is an easy weeknight dinner and it’s healthier because it’s baked, not fried! Eat with a salad, pasta, rice, or on a sandwich!

5 from 2 votes

Print Recipe Save RecipeSaved! Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course dinner, Main Course

Cuisine American, Italian

Servings 6 servings

Calories 386 kcal

Ingredients

  

• 1 ½ cups Bread crumbs, unseasoned
• 1 teaspoon garlic powder
• 1 teaspoon Dried Oregano
• 1 Tablespoon Italian Parsley chopped
• ⅛ teaspoon ground black pepper
• ½ teaspoon salt
• 1 ½ pounds Chicken Breasts boneless, skinless (about 3 breasts or 6 thin cutlets)
• 2 eggs
• 2 Tablespoons Olive Oil Spray

Instructions

 

Prep Ahead Steps

• Each bowl will have it’s own fork. The first bowl will be for the beaten eggs. The second bowl will be for the breadcrumbs, garlic powder, salt, pepper, and fresh parsley.
• If your chicken breasts are not already sliced thin, slice them from the side to create 6 thin pieces. Season the chicken with salt and pepper.

Dredge & Cook

• Preheat the oven to 400 F degrees. Spray a large sheet pan with olive oil to coat the bottom.
• For each chicken breast slice, first coat in egg, then transfer to the Breadcrumb bowl. Flip the chicken until completely coated with the breadcrumbs mixture. Transfer to the sheet pan.
• When all chicken breasts have been coated and transferred to the sheet pan, spray them with the Olive Oil to moisten all of the breadcrumbs that you can. Gently flip the chicken breasts over and do the same to the other side. Place in the oven on the center rack for 10 minutes.
• After the first 10 minutes, remove the sheet pan and gently flip the chicken using a large spatula, gently scraping the pan as you flip to lift any crumbs that may be sticking. Once all are flipped, put back in the oven and bake for the final 10 minutes.

Notes

• Can I use a different cut of chicken for this recipe?
  If you want something other than oven baked chicken breasts, you can use chicken tenders or boneless chicken thighs, but I would not use legs or wings for this one.
• Can I Make these Italian Chicken Cutlets Ahead?
  You can prep and even bake these Italian chicken cutlets up to 5 days in advance. Store them in an airtight container in the refrigerator. To reheat them, place on a sheet pan in a 350 F degree oven for 10-15 minutes until heated through.
• Can I Freeze These Italian Chicken Cutlets?
  You can prep and coat these chicken cutlets in the breadcrumbs and then flash freeze on a sheet pan in the freezer for 2-3 hours. Once frozen, you can transfer to an airtight container and store in the freezer for up to 4-6 months. To cook them, place the frozen cutlets on an oiled sheet pan in a 400 F degree oven for 15 minutes. After the first 15 minutes, remove the sheet pan and gently flip the chicken using a large spatula, gently scraping the pan as you flip to lift any crumbs that may be sticking. Once all are flipped, put back in the oven and bake for the final 10 minutes.

Keyword Baked chicken, chicken, chicken breast, chicken dinner, cutlets