These Crispy Oven-Baked Breaded Chicken Cutlets are a healthy, easy weeknight dinner the whole family will love. Lightly coated and baked to golden perfection—no frying required!
Dairy Free, Soy Free, Gluten Free option
If you love crispy chicken cutlets but don’t love the mess (and heaviness) of frying (or the scent!!), this recipe is for you! These Crispy Oven-Baked Breaded Chicken Cutlets give you that golden, crunchy coating you crave—without the excess oil. They’re light, flavorful, and so easy to make on a busy weeknight.
As a bonus – my kids eat them right up, so I feel better serving them this nutritious recipe!
These crispy oven-baked chicken cutlets are…
- A healthier twist on the classic that the whole family will enjoy
- Made in under 30 minutes!
- Perfect for pairing with veggies, pasta, or tucked into a sandwich
- Great to meal prep for easy lunches or dinner leftovers
- Versatile – can be used in a variety of ways (served as is, on a sandwich, in a wrap, over a salad, made into chicken parm, etc.)
Ingredients Used to Make These Oven-Baked Chicken Cutlets
- Thin-sliced chicken breasts are my secret to the best, crispy cutlets. They cook quickly and evenly for tender chicken, without drying out in the oven.
- Panko breadcrumbs give that signature crunchy coating. If needed, use gluten free breadcrumbs.
- Whole wheat flour adds structure to the breading and helps it stick. Whole wheat flour adds a little extra nutrition, but you could swap in regular all-purpose flour or gluten free flour too.
- A large egg helps the coating stick.
- Milk is mixed with the egg to bind the coating to the chicken. You can use non-dairy milk.
- Spices, including dried oregano, smoked paprika, salt and pepper, add extra flavor in every layer. You can also add an Italian seasoning blend or garlic, but I leave out garlic because it hurts my stomach.
- Avocado oil spray helps achieve crispiness without deep frying. Don’t skip this step if you really want that crispy coating!
Kitchen Tools Needed to Make This Recipe
- Baking sheet
- Parchment paper
- Shallow bowls for breading station
- Whisk
- Tongs
- Meat thermometer (to check doneness)
Why You’ll Love This Recipe
- Crispy like fried cutlets, baked instead – You’ll still get that crave-worthy crunch thanks to panko breadcrumbs and a quick spritz of avocado oil.
- Healthier than takeout or fried versions – Lightly breaded and oven-baked for a lighter, better-for-you option.
- Quick and easy – Simple ingredients and ready in about 30 minutes.
- Family-friendly – Even picky eaters love this one, and it’s easy to serve different ways.
- Meal-prep approved – Make a batch ahead of time and enjoy them throughout the week in salads, sandwiches, or wraps.
How to Make the BEST Crispy Oven-Baked Chicken Cutlets
First, preheat the oven and prepare a baking sheet.
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Next, set up the breading station.
You’ll need 3 shallow bowls. Here are the contents of the 3 bowls:
- Bowl 1: Add the whole wheat flour, ½ teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper.
- Bowl 2: Add the panko breadcrumbs, ½ teaspoon dried oregano, (½ teaspoon smoked paprika, ½ teaspoon salt and ¼ teaspoon black pepper.
- Bowl 3: Add the egg with milk, plus ½ teaspoon dried oregano, ¼ teaspoon salt and ¼ teaspoon black pepper.
Now you’ll bread the chicken.
Pat chicken breasts dry with paper towels. Dredge each cutlet in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off before pressing the chicken into the breadcrumb mixture, coating evenly on both sides. Place the chicken on the prepared baking sheet. Repeat with the remaining chicken.
Before baking, spray the prepped chicken with avocado oil spray and bake.
Bake for 12 minutes, then remove from the oven, then flip, spray again with avocado oil spray and bake for another 5 minutes, or until the internal temperature reaches 165°F.
Tips to Make the Best Crispy Oven-Baked Chicken Cutlets
- Pat chicken dry for better coating.
- Don’t skip spraying with oil—it makes the crust golden and crispy!
- Flip halfway for even crispiness.
- Meal prep tip: make ahead and reheat in an air fryer or oven.
How to Serve these Chicken Cutlets
This recipe is incredibly versatile, which is one of my favorite parts about it! Here are some ways you can serve these extra crispy chicken cutlets:
- With a delicious dipping sauce – ketchup, honey mustard, ranch, hummus, BBQ sauce, applesauce… the possibilities are endless!
- Over a salad – it’s probably my favorite protein to throw over a basic salad because it’s so much more flavorful!
- On a sandwich or wrap – is there anything better?
- Parmesan style – throw some sauce on top and mozzarella cheese, and then broil for a few minutes until cheese melts.
Storage & Reheating
- Fridge: Store in airtight container up to 3 days.
- Reheat: In oven or air fryer at 375°F for 5–7 minutes.
- Freezer: Freeze fully baked cutlets in a single layer, then transfer to a freezer bag (up to 2 months). Reheat from frozen.
Other Chicken Recipes You’ll Love:
- Balsamic Grilled Chicken
- Lemon Herb Chicken Bites
- Homemade Chicken Nuggets
- Classic Roasted Chicken
- Moroccan-Spiced Roasted Chicken
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Crispy Oven-Baked Breaded Chicken Cutlets (Healthy & Easy)
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These crispy oven-baked breaded chicken cutlets are a healthy, easy weeknight dinner the whole family will love. Lightly coated and baked to golden perfection—no frying required!
Gluten free option, Nut Free, Soy Free, Dairy Free option
- Author: Chelsey
- Prep Time: 10-15 minutes
- Cook Time: 17-20 minutes
- Total Time: 30 minutes
- Yield: 1 lb chicken 1x
Ingredients
Scale
- ½ cup whole wheat flour (or gluten free alternative)
- 1 cup panko breadcrumbs (or gluten free alternative)
- 1 large egg
- 1 tablespoon non-dairy milk alternative or low fat milk
- 1 1/2 teaspoons dried oregano, divided (½ teaspoon each in breadcrumbs, egg and flour mixtures + ½ teaspoon on top before baking)
- 1 teaspoon smoked paprika (½ teaspoon in breadcrumbs, ½ teaspoon in flour)
- 1 teaspoon salt (½ teaspoon in breadcrumbs, ¼ in egg, ¼ in flour)
- 3/4 teaspoon black pepper (¼ in each)
- 1 lb thin sliced chicken breasts
- Avocado oil spray
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Set up the breading station with 3 shallow bowls.
- Bowl 1: Add the whole wheat flour, ½ teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper.
- Bowl 2: Add the panko breadcrumbs, ½ teaspoon dried oregano, (½ teaspoon smoked paprika, ½ teaspoon salt and ¼ teaspoon black pepper.
- Bowl 3: Add the egg with milk, plus ½ teaspoon dried oregano, ¼ teaspoon salt and ¼ teaspoon black pepper.
3. Bread the chicken: Pat chicken breasts dry with paper towels. Dredge each cutlet in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off before pressing the chicken into the breadcrumb mixture, coating evenly on both sides. Place the chicken on the prepared baking sheet. Repeat with the remaining chicken.
4. Bake! Spray the prepped chicken with avocado oil spray and bake for 12 minutes. Remove from the oven, then flip, spray again with avocado oil spray and bake for another 5 minutes, or until the internal temperature reaches 165°F.
Don’t Forget to PIN these Crispy Oven-Baked Chicken Cutlets
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