Save My neighbor handed me a plate of these golden cutlets one evening, still warm from her oven, and I understood immediately why she'd stopped frying chicken. There's something about that crispy, cheesy crust giving way to impossibly tender meat—no deep fryer required, no splashing oil, just honest baking. She told me she'd figured it out by accident, trying to make something healthier without losing that satisfying crunch, and I've made them that way ever since.
I served these at a small gathering once, paired with a simple salad and crusty bread, and watched people eat quietly, focused entirely on their plates. That's when you know you've done something right—not because anyone said much, but because the food stopped conversation.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g): Look for breasts that are relatively even in thickness; thinner ones cook faster and dry out less.
- 1/2 cup (60 g) all-purpose flour: This first dredge helps everything stick and creates a subtle base layer.
- 2 large eggs mixed with 1 tbsp milk: The milk thins the egg slightly and helps it coat more evenly without thick clumps.
- 1 cup (60 g) panko breadcrumbs: Japanese panko stays crispier than regular breadcrumbs—it's worth seeking out.
- 1/2 cup (50 g) grated Parmesan cheese: Freshly grated is noticeable; pre-grated versions work but tend to clump slightly.
- 1 tsp garlic powder, 1 tsp dried Italian herbs, 1/2 tsp salt, 1/4 tsp freshly ground black pepper: Mix these into your breadcrumb blend before you start so flavors are even throughout.
- Olive oil spray or 2 tbsp olive oil: The spray goes lighter and more evenly; if you brush it on, you'll use more than needed.
- Fresh parsley and lemon wedges (optional): The brightness lifts the richness; I rarely skip this finishing touch.
Instructions
- Set your oven and prep your space:
- Preheat to 425°F (220°C) and line a baking sheet with parchment paper. A light spray or brush of oil on the parchment keeps things from sticking and helps with browning.
- Flatten the chicken into thin, even cutlets:
- Slice each breast horizontally like you're opening a book, then lay it flat and pound gently with a meat mallet until it's about 1/2-inch thick. Even thickness means even cooking—no dry edges, tender centers. Pat everything dry with paper towels so the breading adheres properly.
- Arrange your breading stations:
- Three shallow bowls: flour in the first, beaten eggs with milk in the second, and panko mixed with Parmesan, garlic powder, Italian herbs, salt, and pepper in the third. Having this set up before you start makes the dredging smooth and less messy.
- Coat each cutlet with care:
- Dredge in flour first, shaking off the excess, then dip into the egg mixture, and finally press firmly into the panko-Parmesan blend, making sure both sides are coated. Use one hand for wet ingredients and one for dry to keep your fingers less gunky.
- Arrange and oil:
- Place breaded cutlets on your prepared baking sheet in a single layer with a little space between them. Drizzle or spray lightly with olive oil—this is what creates that golden crispiness you're after.
- Bake until golden and cooked through:
- Slide into the oven for 22–25 minutes, flipping halfway through. You're looking for a deep golden color and an internal temperature of 165°F (74°C) at the thickest part. The cheese will smell incredible when it's ready.
- Rest and serve:
- Let them cool for a minute or two—they'll be very hot. Serve with a scatter of fresh parsley and lemon wedges on the side for squeezing over.
Save There was a moment when I pulled these from the oven and my daughter (who usually pushes food around her plate) asked if she could have one still hot, with nothing but lemon. Sometimes recipes are just vehicles for the small quiet victories in feeding people you love.
Why Panko Makes the Difference
Regular breadcrumbs pack down into a dense, almost heavy crust; panko, with its larger flakes, creates air pockets that stay crispy even as the chicken cools slightly. It's a small choice that shifts the entire texture of the dish. I've tried substituting it for other breadcrumbs out of necessity, and every time I notice the difference.
Variations That Work
Use chicken thighs instead of breasts if you prefer meat that's harder to dry out, though you might need an extra 2–3 minutes in the oven. You can also add a pinch of cayenne pepper or paprika to the panko mix for warmth, or swap the Italian herbs for herbes de Provence if you want something slightly different but equally good. The structure stays the same; only the seasonings shift.
What to Serve Alongside
These cutlets sing with a bright simple salad—arugula, shaved Parmesan, lemon juice, olive oil—or over a bed of pasta with marinara sauce. Roasted vegetables, especially asparagus or green beans, round out the plate without competing for attention. A crisp white wine like Pinot Grigio or a cold sparkling lemonade finishes the meal perfectly.
- Squeeze fresh lemon over everything just before eating to cut through the richness.
- If making ahead, store baked cutlets in an airtight container and reheat gently in a 350°F oven for about 8 minutes to restore crispness.
- These freeze beautifully after breading but before baking—add 3–4 minutes to the baking time if cooking from frozen.
Save This is the kind of recipe that disappears quietly from your plate and reminds you why simple food, made with attention, often tastes better than anything elaborate. It's become my answer when someone asks what I'm making for dinner and wants something they'll actually enjoy.
Recipe Q&A Section
- → How do I keep the chicken cutlets juicy?
Butterflying the chicken breasts and pounding them to an even thickness helps them cook evenly, retaining moisture. Avoid overcooking and check for an internal temperature of 165°F (74°C).
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used as a flavorful alternative, adjusting cooking time slightly if needed.
- → What gives the crust its crispy texture?
The combination of panko breadcrumbs and Parmesan cheese creates a crunchy, golden crust when baked with a light coating of olive oil.
- → How can I add extra flavor to the breading?
Adding Italian herbs like basil and oregano, along with garlic powder, infuses the crust with savory notes that complement the chicken.
- → Is it possible to prepare this dish without an oven?
While baking is recommended for best texture, crisping the coated cutlets in a skillet with oil can be an alternative method.