Italian Style Baked Chicken Cutlets

Crispy, Italian-seasoned baked chicken cutlets that are easy to prepare and perfect for weeknight dinners.

Prep Time 15

Cook Time 15

Total Time 30

Servings 6 servings

2 pounds boneless skinless chicken breast (about 3 breasts), sliced into 3–4 thin cutlets each or halved and pounded thin
3/4 cup all-purpose flour
3 large eggs beaten
1 cup bread crumbs
1/2 cup grated Parmesan cheese
4 cloves garlic minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter melted

Preheat the oven to 425°F (218°C) and grease one or more baking sheets or line with parchment.
Prep the chicken: place breasts on a cutting board and slice each horizontally into 3–4 thin cutlets; alternatively, halve each breast and pound between plastic wrap to about 1/4-inch thick.
Set up a breading station with three shallow bowls: bowl 1 – flour; bowl 2 – beaten eggs; bowl 3 – mix bread crumbs, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper, then pour in the melted butter and stir until combined.
Coat each cutlet by dredging first in flour (shake off excess), then dip in the beaten eggs, and finally press into the breadcrumb mixture to fully coat both sides.
Arrange the coated cutlets in a single layer on the prepared baking sheet, making sure they do not touch.
Bake for 12–15 minutes until the coating is crispy and the internal temperature of the chicken reaches 165°F (74°C).
Remove from the oven and transfer cutlets to a wire rack to stay crispy before serving.

If you don’t have Italian seasoning, combine 1/2 teaspoon each of dried basil, oregano, thyme, rosemary, marjoram, and sage.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Freeze leftovers in an airtight container or freezer bag for up to one month.
Reheat in the microwave in 30-second increments or in the oven covered with foil.
This recipe can be doubled or halved to scale.