Baked Italian Chicken Cutlets {30 Minutes!}
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!
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
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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.
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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
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Preheat the oven to 400 F degrees. Spray a large sheet pan with olive oil to coat the bottom.
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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.
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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.
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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.
Recipe Notes
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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.