Oven Fried Chicken Cutlets
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These oven-fried chicken cutlets are everything I love about a good meal: quick to make, crispy and delicious, and versatile enough to go with just about anything. They are perfect for when you want a quick meal, especially if you prep them in advance and freeze without cooking.
Why Make These?
- Quick and easy to prepare.
- Perfect for meal prep (they store well in the fridge or freezer ).
- Versatile (serve with veggies or pasta or use them in a sandwich; can also top with pasta sauce and cheese to make chicken parm).
- Less fat than fried chicken.
- Always a crowd-pleaser.
Ingredient Notes
- Boneless chicken breast: Sliced thinly (1/4 inch) and pounded to ensure even cooking and a tender texture. I also like the breadcrumb-to-meat ratio using a thin cutlet.
- Baking soda (optional for soaking): Helps tenderize the chicken during the soak.
- All-purpose flour: Provides a light base coating for a crispy texture.
- Beaten eggs: Helps the breadcrumbs adhere to the chicken for a thicker crust.
- Italian-style breadcrumbs: Adds flavor and crunch to the chicken.
- Salt and pepper: Season to taste for balanced flavor.
- Olive oil: Used for baking to give the chicken a fried-like crispiness.
- Lemon wedges (optional): Adds a fresh, tangy finish when served.
- Fresh parsley (optional): Brightens the dish with a pop of color and freshness.
Substitutions and Variations
- Use panko breadcrumbs instead of regular ones for extra crunch.
- Swap your favorite oil for olive oil.
- Consider flavor variations:
- Add a few tablespoons of grated Parmesan to the breadcrumbs
- Add chopped herbs like thyme, parsley, or oregano to the breadcrumbs.
Step-by-Step Overview
After you have soaked the chicken and prepared the flour coating, dredge each chicken breast in the flour mixture, shaking off any excess. Then, dip the floured chicken into the beaten eggs, and allow any excess to drip off.
Coat the chicken breast with the seasoned breadcrumbs, pressing gently to ensure they adhere. You can use a tong as shown in the photos or clean hands, which is more common. Stage the coated chicken on another plate in one layer or stacked layers in needed with parchment in between layers, until all the chicken is coated. You can cover this with plastic wrap and place in the refrigerator for baking at a later time. If you opt for traditional frying, it is better to let the coating sit on the chicken for 30 to 60 minuters.
To oven fry, place the chicken on a baking sheet in the lower third of the oven for about 20 to 24 minutes at 425°F (220°C). Flip the chicken halfway through baking.
Tips & Techniques
- Pound the Chicken Evenly: Consider pounding the chicken breasts to an even thickness to ensure they cook evenly and stay juicy. This is probably more important if you can’t slice it thinly enough. I typically don’t do this when I get thin and even slices.
- Use Panko for Extra Crunch: It’s not necessary, but you can use Panko breadcrumbs to provide a lighter, airier crunch than regular breadcrumbs. I often use both types of breadcrumbs at different times.
- Don’t Overcrowd the Pan: Give each cutlet enough space on the baking sheet. Overcrowding can lead to steaming rather than crisping since the heat in your pan drops.
- Drizzle (or Spray) with Oil: To promote browning and help achieve that golden, crispy texture, spray the breaded cutlets with a light coat of cooking spray or a drizzle of olive oil.
- Flip Halfway Through: Flip the cutlets halfway through baking to ensure both sides are evenly crispy and golden.
- Dredging the chicken properly in flour, egg, and breadcrumbs ensures a crispy coating.
- Press the breadcrumbs firmly onto the chicken.
Serving Suggestions
- Classic Pairing: Serve the chicken cutlets with a simple side of spaghetti aglio e olio (garlic and oil) and a fresh green salad for a comforting, Italian-American meal.
- Chicken Parmesan: Transform the cutlets into a delicious chicken parmesan by topping them with marinara sauce and mozzarella cheese, then baking until bubbly and golden. Serve with a side of pasta or garlic bread.
- Lemon Piccata Style: Add a zesty twist by topping the cutlets with a lemon caper sauce. Pair them with roasted potatoes and broccoli rabe or sautéed spinach for a bright and flavorful dish.
- Sandwiches: Make a hearty sandwich with the chicken cutlets on a crusty Italian roll, topped with arugula, sliced tomatoes, and a smear of pesto.
- Over a Salad: Place the cutlets over a bed of mixed greens with cherry tomatoes, cucumbers, and shaved Parmesan, and finish with a light vinaigrette.
- With a Side of Veggies: Keep it simple and serve the cutlets with a side of roasted or steamed vegetables, such as asparagus, broccoli, or green beans, for a lighter meal option.
- Topped with Bruschetta: Add a fresh burst of flavor by topping the cutlets with a mixture of diced tomatoes, garlic, basil, and a drizzle of olive oil. Serve with a side of toasted bread or a simple pasta.
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📖 Recipe
Oven-Fried Chicken Cutlets (Thin and Crispy!)
These oven-fried chicken cutlets are crispy, quick to make, and pair well with almost anything. Prep and freeze them for an easy meal anytime! Makes enough for make ahead and freeze.
Equipment
- 4 medium sized, shallow trays or dishes for coating the chicken (flour, eggs, breadcrumbs) and for staging the coated chicken.
- 1 large baking sheet for baking the chicken
Ingredients
- 1.5 pounds boneless chicken breast sliced thinly 1/4 inch, and/or pounded if necessary
For Soaking (optional)
- 4 cups cold water
- 1 teaspoon baking soda
For the Coating
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups Italian-style breadcrumbs
- Salt and pepper to taste
For Cooking and Serving
- 2 tablespoons olive oil plus more if needed
- Lemon wedges for garnish
- 1 small bunch Fresh parsley chopped, for garnish
Instructions
Soak the Chicken (optional):
- In a large bowl, dissolve 1 teaspoon of baking soda in 4 cups of cold water.
- Add the chicken breasts to the mixture and refrigerate for 15 to 20 minutes.
- Remove the chicken breasts from the baking soda water and rinse them thoroughly under cold water. Pat dry with paper towels.
Prepare the Coating:
- Preheat your oven to 425°F (220°C) and arrange a baking rack to fit within the bottom third of your oven. Line a baking sheet with parchment paper and lightly oil it.
- Prepare your work surface by placing the flour in one shallow dish, the beaten eggs in a second shallow dish, and the breadcrumbs seasoned with salt and pepper in a third shallow dish.
Coat the Chicken (Flour, Egg, Breadcrumbs):
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip into the beaten eggs, allowing any excess to drip off.
- Finally, coat the chicken breast with the seasoned breadcrumbs, pressing gently to ensure they adhere.
- Stage the coated chicken on another plate until all the chicken is coated.
Bake the Chicken:
- Arrange the coated chicken breasts in a single layer on the prepared (oiled) baking sheet. You may have to do this in batches.
- Drizzle the olive oil over the top of the chicken breasts.
- Bake in the lower third (usually the second or third rack from the bottom) of your preheated oven for about 20-25 minutes. Check the bottom of the chicken at 10 minutes time. I like to flip halfway through baking because the bottom will usually brown more.
- Bake until golden brown or until the chicken is medium golden brown (not too light and not too dark, although I'd rather have them on the lighter side than too dark) and cooked through (internal temperature should reach 165°F or 74°C).
- Garnish with lemon wedges and freshly chopped parsley (optional).
Notes
This recipe makes enough for 6 to 8 servings. I like to make more than needed and freeze the extra before baking. To freeze uncooked chicken cutlets, bread them as usual and arrange them in a single layer on a baking sheet. Flash freeze for 1-2 hours until solid, then transfer to freezer bags or containers. Store for up to 3 months, and thaw in the fridge or cook directly from frozen with extra baking time.
Pound Chicken Evenly: Pound if slices aren’t thin enough for even cooking.
Use Panko for Extra Crunch: Optional for a lighter texture. I alternate between regular and Panko.
Don’t Overcrowd: Space cutlets to avoid steaming and ensure crisping.
Drizzle with Oil: Lightly coat with oil or cooking spray for browning.
Flip Halfway: Turn cutlets midway for even crispiness.
Dredging: Properly coat in flour, egg, and breadcrumbs for a crispy result.
Press Breadcrumbs: Firmly press breadcrumbs onto chicken for better adhesion.
Use Panko for Extra Crunch: Optional for a lighter texture. I alternate between regular and Panko.
Don’t Overcrowd: Space cutlets to avoid steaming and ensure crisping.
Drizzle with Oil: Lightly coat with oil or cooking spray for browning.
Flip Halfway: Turn cutlets midway for even crispiness.
Dredging: Properly coat in flour, egg, and breadcrumbs for a crispy result.
Press Breadcrumbs: Firmly press breadcrumbs onto chicken for better adhesion.
Nutrition
Calories: 310kcalCarbohydrates: 32gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 95mgSodium: 744mgPotassium: 439mgFiber: 2gSugar: 2gVitamin A: 685IUVitamin C: 10mgCalcium: 72mgIron: 3mg
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