Baked Chicken Cutlets
by Sommer Collier — last updated on Aug 31, 2026 
I’ve made these baked chicken cutlets one of my go-to weeknight dinners because they’re easy, lighter than fried chicken, and still wonderfully crisp and juicy. I coat thin chicken cutlets with [specific breading] and bake them until the outside is crunchy and golden while the inside stays perfectly tender. Best of all, there’s no standing over a skillet or dealing with splattering oil!
These baked chicken cutlets are the perfect better-for-you version of my favorite pan fried Italian chicken cutlets. They pack the delicious flavors of fried chicken, without oil and all the mess that comes with deep frying! I think the best part is that these crispy baked chicken breasts come together in a few minutes and they’re the perfect salad topper, sandwich filler and base for a classic chicken parm. I love them and I believe you will too!
Patricia – ⭐⭐⭐⭐⭐ This has been my “Go To” chicken recipe all summer. Easy and very versatile. I have used it on pork chops as well. My husband really enjoys it. I sometimes change it up by using different seasonings (i.e.: Italian, various BBQ rubs, Cajun). Also, for those wanting gluten free, try the Pork Panko available in the same area as regular Panko. No gluten. Thanks, Sommer, for another easy and delicious recipe.
Table of Contents
Sommer’s Recipe Highlights
Crispy without the oil – These better for you crispy chicken cutlets are golden and crispy on the outside, and incredibly juicy on the inside, all without a touch of oil and frying.
Easy to make – All you need to do here is coat twice and bake once, and presto, you have the most delicious chicken around… Even your kids will think so!
Versatile – I love to make lots of these baked chicken cutlets and enjoy them throughout the week on salads, with a hearty side or in a chicken sandwich. This crispy chicken recipe has come in handy on many occasions. It’s an easy meal that comes together in minutes and the potential serving methods are endless. I share more ideas below.
Key Ingredients and Tips
- Chicken Cutlets – I like to use thinly sliced boneless skinless chicken breasts. You can buy pacakges of “cutlets” at the meat counter, or slice breast breasts yourself, into wide thin sheets.
- Panko Breadcrumbs – A must for that delicious golden crunchiness.
- Shredded Parmesan Cheese – You can also us grated parmesan instead. Be sure to buy the good stuff, not the shelf-stable variety.
- Thyme – I prefer to use fresh thyme leaves, but you can also use the dried version. Even using dried herbs, reduce the proportion by down to one-third the fresh amount.
- Light Mayonnaise – I use low fat or paleo mayo because it acts as an adhesive without the use of eggs! Regular mayonnaise works as well.
- Dijon Mustard – For that extra tanginess in each bite, use a high-quality dijon mustard. Trust me, a little goes a long way!
Recipe Variations
- Gluten-free – Use GF breadcrumbs and confirm that the mustard and mayo are also gluten-free.
- Spicy – Stir in a pinch of cayenne or paprika into the breadcrumb mixture.
- Dairy-free – Swap the parmesan and mayo with dairy-free or plant-based alternatives.
- Herbs – Replace the thyme with rosemary, garlic powder or Italian seasoning.
How To Make
Find the full recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Prep the oven – First, I move one oven rack to a lower position and preheat the oven to 400°F. Then I line a large baking sheet with foil and generously coat it with nonstick cooking spray. Baking the chicken lower in the oven is one of my favorite tricks because the extra heat near the bottom helps the underside of the cutlets get nice and crispy.
Make the coating – Next, I set out two medium bowls. In the first, I combine the mayonnaise, mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. In the second, I mix the panko breadcrumbs, Parmesan cheese, and thyme. The mayo mixture might sound unusual, but it keeps the chicken wonderfully juicy and gives the crispy coating something to really grab onto.
Coat the chicken – I toss the chicken cutlets in the mayo mixture until they’re completely coated. Then, working with one piece at a time, I press each cutlet firmly into the panko mixture on both sides. I really press those crumbs onto the chicken rather than simply dipping it—you’ll get a thicker, crispier crust that way. Then I arrange the cutlets on the prepared baking sheet with a little space between them.
Bake until crispy – I bake the chicken on the lower oven rack for about 15 minutes, until it’s cooked through and beautifully crisp on the bottom. Since cutlets can vary in thickness, I always check that the thickest portion has reached 165°F rather than relying solely on the cooking time.
Brown the tops – If the chicken is cooked through but the tops aren’t quite as golden as I’d like, I move the baking sheet to an upper rack and turn on the broiler for about 1 minute. Don’t walk away during this step! Panko and Parmesan can go from perfectly golden to burned surprisingly fast. Once the crust is crisp and golden, I serve the chicken warm.
Expert Tips
Keep the cutlets even. I make sure all of my chicken cutlets are roughly the same size and thickness so they cook at the same rate. If some pieces are thicker than others, I gently pound them to an even thickness before coating. This helps prevent thinner pieces from drying out while thicker ones finish cooking.
Let the chicken rest. Once the cutlets come out of the oven, I let them rest for a few minutes before slicing. This gives the juices time to redistribute through the meat instead of running out onto the cutting board, keeping every bite tender and juicy.
Use a meat thermometer. I always recommend checking chicken with an instant-read meat thermometer rather than relying solely on cooking time. Insert it into the thickest part of the cutlet; the chicken is safely cooked once it reaches an internal temperature of 165°F.
Storage
- Storing Leftovers – Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
- Freezing Leftovers – You can freeze breaded, uncooked chicken cutlets for up to 2 months.
- Reheating Leftovers – Reheat cooked breaded chicken cutlets in the oven for 10 minutes at 350 degrees Fahrenheit.
Serving Suggestions
I often serve crispy baked chicken cutlets over a simple fresh green salads. For a more elevated filling salad, serve slices of these baked chicken cutlets over a taco salad bowl, or with this delicious southern slaw, cheesy grits, and collard greens.
You can also enjoy these crispy cutlets with pasta and marinara sauce for a classic Chicken Parmesan, or use them in sandwiches or chicken wraps. Enjoy them with side dishes like baked zucchini chips, or quinoa.
Frequently Asked Questions
I like to prepare baked chicken cutlets instead of whole chicken breasts for two reasons. First, they cook faster. Second, cutlets offer automatic portion control. One cutlet is essentially half (or sometimes one-third) of a large chicken breast, so they satisfy a craving and keep the calories on the down-low.
No, but… Chicken cutlets are easier to bake because they are sliced evenly therefore bake more evenly. Plus, they don’t take as much time to bake them. However, you can use chicken breasts as well, but make sure to increase the baking time to 25 minutes.
The chicken will keep its crunch for several hours, but the crust will soften over time due to the tender chicken inside. To reheat the chicken and crisp up the crust, place the leftover chicken in a 350-degree F oven for 10 minutes.
More Fabulous Chicken Recipes
Baked Chicken Cutlets
Video
Ingredients
- 2 pounds chicken cutlets usually 8 cutlets
- 1 1/2 cups panko bread crumbs
- 3/4 cup shredded Parmesan cheese
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper
Instructions
- Move one oven rack to a low position. Preheat the oven to 400 degrees F and line and baking sheet with foil. Spray the foil liberally with non-stick cooking spray and set aside.
- Set out two medium bowls. In one bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the other bowl, mix the panko, parmesan cheese and thyme.
- Place the chicken cutlets in the mayo mixture and toss to coat. Then one at a time, press each cutlet into the panko mixture on both sides to coat. Lay on the baking sheet.
- Bake in the lower part of the oven for 15 minutes. (Cooking low in the oven helps the bottoms to crisp up.)
- If the tops haven’t browned, move the baking sheet to a higher rack and turn on the broiler on for 1 minute. Watch to make sure they don’t burn. Serve warm.
Love this recipe for sure! I use a rack placed in a foil lined lipped baking sheet pan. I also put parchment paper on top of the foil (stops splatters in your oven). This makes bottom crunchy too.
A go-to recipe in our house. Crowd pleaser for my family and other families we often have over for dinner and Sunday Fundays. I do split the Thyme, half Thyme and half Oregano, and that is only due to personal preference and taste. Super easy and delicious and they go with just about any side dish!