If you’re craving a dish that brings together golden crunch and rich, cheesy flavor, the Crispy Baked Chicken Cutlets with Parmesan Recipe is exactly what you need. This recipe delivers tender, thin chicken cutlets coated in a perfect blend of breadcrumbs and grated cheese, baked to perfection with a delightful crispiness. It’s a comforting classic made simple with ingredients you probably already have in your kitchen, making it an ideal go-to for weeknights or casual gatherings.
Ingredients You’ll Need
These ingredients are the heart and soul of this recipe, working together to create a crunchy texture, savory taste, and beautiful golden color. Using simple pantry staples lets the chicken shine with added cheesy goodness and just the right seasoning.
- Olive oil: For that initial pan-fry crispiness and subtle fruity flavor that keeps the crust from drying out.
- All-purpose flour: Helps the coating stick, ensuring every bite is consistently crunchy.
- Kosher salt: Enhances the natural chicken flavor and perfectly seasons the crust.
- Ground black pepper: Adds a gentle spicy punch to balance the savory taste.
- Mayonnaise or beaten eggs: Acts as the adhesive layer for the breadcrumbs, giving the crust its rich binding quality.
- Seasoned breadcrumbs: Provides the main crispy coating and infuses subtle herbs and spices.
- Grated Romano or Parmesan cheese: Injects a sharp, nutty flavor that crisps up beautifully in the oven.
- Boneless, skinless chicken breasts: Pounded thin for quick cooking and tender texture.
- White wine (optional): A splash that adds a touch of brightness and helps keep the chicken moist during baking.
How to Make Crispy Baked Chicken Cutlets with Parmesan Recipe
Step 1: Preheat and Prepare Your Ingredients
Begin by preheating your oven to 350°F (175°C). Then mix your seasoned breadcrumbs and grated Parmesan cheese in a shallow dish—this is the base for that unforgettable crispy crust. Preparing the chicken breasts by slicing and pounding them ensures they cook evenly and stay juicy inside.
Step 2: Season and Coat the Chicken
Heat the olive oil in a skillet over medium-high heat until shimmering. Season each chicken cutlet lightly with kosher salt and ground black pepper to boost flavor. Then, dredge them in all-purpose flour—this creates a dry surface to help the next layers stick. Dip each floured cutlet into mayonnaise or beaten eggs to anchor the breadcrumbs, then coat thoroughly in your breadcrumb-cheese mixture for that irresistible crunch.
Step 3: Pan-Fry to Golden Perfection
Carefully place your breaded cutlets into the hot olive oil in batches to avoid overcrowding. Fry them until they turn a gorgeous golden brown on both sides, usually a couple of minutes per side. This initial pan-fry step locks in moisture and builds flavor before baking.
Step 4: Bake Until Cooked Through
Transfer the golden cutlets to an oven-safe dish, arranging them so they don’t overlap. Adding a splash of white wine at this stage is optional but recommended for that subtle layer of depth and juiciness. Bake in the preheated oven for about 10 minutes or until the chicken is thoroughly cooked and tender inside.
How to Serve Crispy Baked Chicken Cutlets with Parmesan Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a fresh pop of color and a hint of herbal brightness that beautifully complements the crispy, cheesy coating. A wedge of lemon on the side is also perfect to add a zesty punch with every bite.
Side Dishes
Serve these cutlets with creamy mashed potatoes or a light arugula salad dressed with lemon vinaigrette for a well-rounded plate. Roasted seasonal vegetables or a simple pasta tossed in garlic and olive oil work wonderfully to balance the richness.
Creative Ways to Present
If you want to turn this into a fun sandwich option, layer the cutlets on a fresh baguette with lettuce, tomato, and a swipe of garlic aioli for a delicious lunch. Alternatively, top the cutlets with marinara sauce and mozzarella for an easy homemade chicken Parmesan twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
The crispy baked chicken cutlets retain their flavor well when refrigerated in an airtight container for up to 3 days. Be sure to let them cool completely before sealing to avoid sogginess.
Freezing
You can freeze cooked chicken cutlets for up to 2 months by placing them in a single layer on a baking sheet to freeze first, then transferring them to a freezer-safe bag or container. This prevents them from sticking together and preserves their texture.
Reheating
To reheat, pop the cutlets in a preheated oven at 350°F for about 10 minutes, which helps restore their crispiness. Avoid microwaving if possible, since it can make the coating chewy instead of crispy.
FAQs
Can I use different types of cheese?
Absolutely! While Parmesan or Romano cheese is traditional in this Crispy Baked Chicken Cutlets with Parmesan Recipe, you can try Asiago or Pecorino Romano for a similar sharp flavor. Just make sure to use a hard, grated cheese for the best crispiness.
Is mayonnaise necessary for the coating?
Mayonnaise is a delicious binder that adds richness, but you can substitute with beaten eggs if you prefer a lighter option. Both work well to help the breadcrumbs adhere to the chicken cutlets perfectly.
Can I bake the cutlets without pan-frying first?
While it’s possible, pan-frying creates a superior golden crust and deeper flavor. Baking alone might not achieve the same crunch and can sometimes dry out the chicken.
How thick should I pound the chicken breasts?
For tender, quick-cooking cutlets, aim for about 1/4 inch thickness. This ensures the chicken cooks evenly without drying out while maintaining a juicy interior underneath the crispy crust.
What can I serve with these cutlets for a lighter meal?
Pair the cutlets with a crisp green salad, steamed asparagus, or roasted cherry tomatoes. These veggies bring brightness and fresh textures that contrast nicely with the rich, crunchy chicken.
Final Thoughts
There is something truly irresistible about the Crispy Baked Chicken Cutlets with Parmesan Recipe — it’s the perfect balance of crunchy, cheesy, and tender that makes every bite a delight. Whether you’re cooking for family or friends or just craving a comforting meal at home, this recipe is sure to become one of your favorites. Give it a try, and you’ll find yourself coming back to this classic again and again.
Print
Crispy Baked Chicken Cutlets with Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Chicken Cutlets recipe features tender, pounded thin chicken breasts coated in a crispy, seasoned breadcrumb and cheese crust. The cutlets are first pan-fried to golden perfection and then finished in the oven to ensure juicy, fully cooked chicken with a deliciously crunchy exterior. Perfect for a quick and satisfying meal, these cutlets can be served immediately or stored for later enjoyment.
Ingredients
For the Coating and Cooking
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 1/2 cup mayonnaise (or 3 eggs, beaten)
- 3/4 cup seasoned bread crumbs
- 1/3 cup grated Romano or Parmesan cheese
Main Ingredient
- 3 boneless, skinless chicken breasts, sliced and pounded thin
Optional
- Splash of white wine (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). In a shallow dish, combine the seasoned bread crumbs with the grated Romano or Parmesan cheese. This mixture will be used to coat the chicken cutlets.
- Season and Coat Chicken: Heat olive oil in a skillet over medium-high heat. Season the pounded chicken cutlets on both sides with kosher salt and ground black pepper. Lightly dredge each cutlet in all-purpose flour, coating evenly.
- Dip in Binding Agent: Dip the floured cutlets into mayonnaise or beaten eggs, depending on your choice, to help the breadcrumb mixture adhere.
- Coat with Breadcrumbs: Press the chicken cutlets thoroughly into the breadcrumb and cheese mixture, ensuring they are evenly coated on all sides for a crispy crust.
- Pan-Fry the Cutlets: Place the breaded cutlets carefully into the hot olive oil skillet. Cook in batches if necessary, frying each side until golden brown, which typically takes a few minutes per side.
- Bake to Finish: Transfer the pan-fried chicken cutlets to an oven-safe dish. Optionally, add a splash of white wine to enhance flavor and moisture. Bake in the preheated oven for about 10 minutes, or until the chicken is cooked through and reaches a safe internal temperature of 165°F (74°C).
- Serve or Store: Serve the chicken cutlets immediately for best texture and taste. Alternatively, refrigerate and reheat later for a convenient meal.
Notes
- If you don’t have mayonnaise, beaten eggs work just as well for coating.
- Make sure to pound the chicken breasts thin for even cooking and tenderness.
- Use freshly grated Romano or Parmesan cheese for the best flavor in the breadcrumb mixture.
- Adding a splash of white wine before baking adds moisture and a subtle depth of flavor, but it is optional.
- Cook chicken cutlets in batches to avoid overcrowding the pan and ensure they crisp up nicely.
- Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
