Baked Garlic Parmesan Chicken Cutlets Recipe

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If you’re searching for a meal that’s quick, flavorful, family-friendly, and a little bit fancy, this Baked Garlic Parmesan Chicken Cutlets recipe is about to be your new favorite. These crispy, golden cutlets deliver all the comfort of traditional fried chicken—without the grease or the mess.

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Tender chicken breasts are pounded thin, coated in a garlic- and Parmesan-laced breadcrumb mixture, and baked until irresistibly crispy. Whether you’re serving them with pasta, salad, mashed potatoes, or tucked into a sandwich, these cutlets are versatile, delicious, and easy to make.

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Introduction

Classic chicken cutlets are usually pan-fried, but baking them is a healthier, cleaner, and just-as-tasty alternative. In this recipe, we bump up the flavor with fresh garlic, grated Parmesan cheese, Italian seasoning, and golden breadcrumbs. A quick bake in a hot oven crisps everything up while keeping the inside juicy and flavorful.

Perfect for busy weeknights, casual dinners, or even entertaining, these garlic Parmesan baked chicken cutlets offer restaurant-quality flavor using simple pantry ingredients.

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Why You’ll Love This Recipe

• Crispy Without Frying: All the crunch, none of the grease.

• Quick and Easy: Ready in about 30 minutes.

• Kid-Approved: A picky-eater favorite.

• Meal-Prep Friendly: Great for leftovers and weekly lunches.

• Customizable: Works with different seasonings, coatings, or proteins.

Tools You’ll Need

• Baking sheet

• Wire rack (optional but helps keep the cutlets crispy)

• Shallow bowls or plates (for breading)

• Meat mallet or rolling pin (to flatten chicken)

• Tongs or a fork

• Parchment paper or nonstick spray

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if you have one. This helps air circulate under the chicken for maximum crispiness.

Step 2: Pound the Chicken

Slice each chicken breast horizontally into two thin cutlets. Place each piece between plastic wrap or in a ziplock bag and pound gently to about 1/2-inch thickness. This ensures even cooking.

Step 3: Season the Chicken

Lightly season both sides of the cutlets with salt and pepper.

Step 4: Set Up a Breading Station

Prepare three shallow dishes:

• One with flour.

• One with beaten eggs + 1 tbsp milk or water.

• One with the breadcrumb mixture: mix together breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.

Step 5: Bread the Chicken

Dredge each chicken cutlet first in the flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture until well coated. Set each piece on the prepared rack or baking sheet.

Step 6: Bake

Spray the tops of the chicken with olive oil spray (or lightly drizzle with oil). Bake for 18–22 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F/74°C).

Step 7: Finish and Serve

Remove from oven and let rest for 5 minutes. Garnish with fresh parsley, extra Parmesan, and lemon wedges if desired.

Tips for the Perfect Cutlets

• Pound evenly: Even thickness = even cooking.

• Use Panko breadcrumbs: They’re lighter and crispier than regular breadcrumbs.

• Don’t skip the wire rack: It allows heat to circulate around the cutlets.

• Rest after baking: This keeps the juices in and the crust intact.

• Spray with oil: Helps achieve that golden-brown crunch.

Recipe Variations

Gluten-Free Version:

Spicy Garlic Parmesan:

Cheesy Mozzarella-Topped:

Herb Upgrade:

What to Serve With Baked Garlic Parmesan Chicken

These cutlets are incredibly versatile. Here are some serving ideas:

Classic Sides:

Lighter Options:

• Simple mixed greens with lemon vinaigrette

• Cucumber and tomato salad

• Quinoa or farro with herbs

Comfort Food Combos:

• Serve over spaghetti with marinara sauce

• Tuck into a toasted bun with arugula and aioli

• Layer on top of Caesar salad

Make-Ahead and Storage Tips

Make Ahead:

Storing Leftovers:

Reheating:

• Oven: Reheat at 350°F for 10–15 minutes.

• Air fryer: Crisp for 5–7 minutes at 375°F.

• Microwave: Use only if you don’t mind losing crispiness.

Freezing:

• Freeze breaded, uncooked cutlets on a tray. Once solid, transfer to freezer bags.

• Bake from frozen at 400°F for 25–30 minutes, or until fully cooked.

Frequently Asked Questions

Can I use chicken tenders?

Yes! They’re a great shortcut. Just reduce the baking time by 5–7 minutes.

What kind of Parmesan is best?

Use freshly grated Parmesan for the best flavor. Avoid pre-shredded blends with anti-caking agents.

Can I pan-fry these instead of baking?

Yes! Heat oil in a skillet over medium heat and fry for 3–4 minutes per side until golden and cooked through.

How do I keep the breading from falling off?

Make sure to pat the chicken dry before breading, and let the coated cutlets rest for 10 minutes before baking.

Final Thoughts

These Baked Garlic Parmesan Chicken Cutlets are a true weeknight hero—easy to prepare, packed with flavor, and endlessly customizable. Whether you’re feeding picky eaters or trying to impress guests, these cutlets check all the boxes: crispy, juicy, and full of savory garlic-Parmesan goodness.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thin cutlets)
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup Panko breadcrumbs (for crunch)
• 1 cup grated Parmesan cheese
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano (optional)
• Salt & pepper, to taste
• ¼ cup olive oil (or melted butter) for drizzling
• Fresh parsley or basil for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the breading station:
   In one shallow bowl, add flour.
   In another bowl, whisk eggs.
   In a third bowl, combine Panko breadcrumbs, Parmesan, garlic powder, onion powder, oregano, salt, and pepper.
3. Dredge the chicken:
   Coat each chicken cutlet first in flour, then dip in egg, and finally coat in the Parmesan breadcrumb mixture, pressing lightly to make sure it’s well-coated.
4. Place on the baking sheet: Arrange the breaded chicken cutlets on the prepared baking sheet. Drizzle with olive oil or melted butter for extra crispiness.
   Bake for 20–25 minutes, flipping halfway through, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
5. Serve: Garnish with fresh parsley or basil and serve with a side of vegetables, pasta, or a simple salad.

Notes

• Chicken cutlets: If using thick breasts, slice them in half horizontally to make thinner cutlets for faster cooking.
• Make it extra cheesy: Add more Parmesan or a sprinkle of mozzarella on top during the last 5 minutes of baking.
• Meal prep: These can be stored in the fridge for 3–4 days and reheated in the oven for a crispy texture.

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