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Best Easy Crispy Baked Parmesan Chicken Cutlets Recipe

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These crispy baked Parmesan chicken cutlets are golden, shatteringly crunchy on the outside, and impossibly juicy on the inside. Made with simple ingredients and ready in about 30 minutes, they’re the perfect weeknight dinner that feels like a cheat meal without the guilt.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 large)
  • 1 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • Olive oil spray (optional but recommended)
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and spray lightly with olive oil.
  2. Place chicken breasts on a cutting board, cover with plastic wrap, and pound to an even thickness of about 1/2 inch (1.25 cm). Season both sides with salt and pepper.
  3. Set up a breading station with three shallow bowls. In the first bowl, mix flour with 1/2 teaspoon each of garlic powder and onion powder. In the second bowl, beat eggs with 1 tablespoon water. In the third bowl, combine panko, grated Parmesan, Italian seasoning, remaining garlic powder and onion powder, and a pinch of salt and pepper.
  4. Working one piece at a time, dredge chicken in flour mixture, shaking off excess. Dip into egg wash, letting excess drip off. Press firmly into panko-Parmesan mixture, coating completely on all sides.
  5. Place coated cutlets on the prepared wire rack, leaving space between each piece. Lightly spray tops with olive oil.
  6. Bake for 15-18 minutes, until internal temperature reaches 165°F (74°C) and coating is deep golden brown and crispy.
  7. Let cutlets rest on the rack for 2-3 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, use freshly grated Parmesan—pre-shredded cheese contains anti-caking agents that prevent proper melting. Don’t skip the flour step as it helps the coating adhere. If you don’t have a wire rack, flip cutlets halfway through baking. For extra crunch, double-coat by repeating the egg wash and panko steps. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 375°F oven or air fryer for 5-7 minutes.

Nutrition

Keywords: crispy baked chicken cutlets, Parmesan chicken, baked chicken Parmesan, easy chicken recipe, weeknight dinner, crispy chicken, panko chicken

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