These Baked Chicken Cutlets deliver all the satisfying crunch of fried cutlets without the mess. A mix of panko and Parmesan yields a golden, crunchy exterior while the mayo-and-Dijon wet coating keeps the meat juicy and flavorful.
This recipe builds on a classic panko-breaded baked chicken approach with a few touches—mayonnaise for moisture, Dijon for tang, and extra Parmesan in the panko for savory depth. The result is crisp, golden cutlets that are easy to make and quick to bake.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Break Down Chicken Breasts for Cutlets
- How to Make Baked Chicken Cutlets
- Quick Tips
- Serving Suggestions & Tips
- Additions & Variations
- More Chicken Recipes
- Recipe Card
Why You’ll Love This Recipe
- Crispy without frying: Panko plus oven heat creates a crunchy exterior without oil splatters.
- Flavor-packed: Dijon, mayonnaise, Parmesan, and herbs combine for a bright, savory profile.
- Simple cleanup: Baked cutlets mean less mess and faster cleanup than pan-frying.
Ingredients & Substitutions
- Kosher salt: Recipes here are tested with Morton kosher salt. If you use table salt, reduce the amount.
- Fresh cracked black pepper: Adds a brighter, more aromatic finish than pre-ground pepper.
- Flour & cornstarch: Combine for a light, crunchy first layer that helps the breadcrumb adhere.
- Granulated garlic & onion powder: Simple, reliable seasoning for the flour and breadcrumb mixes.
- Mayonnaise & egg: Mayonnaise keeps the cutlets moist; egg helps bind the breading.
- Dijon mustard: Adds subtle tang—replace with yellow mustard for a milder flavor.
- Panko breadcrumbs: Use plain panko for the best, airy crunch; seasoned panko can work but adjust other seasonings.
- Grated Parmesan: Adds nuttiness and saltiness to the crust.
- Olive oil: A little tossed into the panko promotes a golden finish in the oven.
- Italian seasoning: Gives a herby base; swap for dried oregano and basil if needed.
- Chicken: Use boneless, skinless breasts sliced or pounded to about 1/4″ thickness for even cooking.
Full ingredient amounts appear in the recipe card below.
How to Break Down Chicken Breasts for Cutlets
To make even cutlets: place a boneless, skinless breast on a cutting board, slice horizontally through the middle to create two thinner pieces, then place each between plastic or parchment and gently pound with a meat mallet or rolling pin to about 1/4″ thickness. This ensures even cooking and tender results.
How to Make Baked Chicken Cutlets
Quick Overview
- Set up the breading station (flour, wet mixture, panko).
- Bread each cutlet—flour, wet mixture, then press in panko-Parmesan mix.
- Bake at high heat until golden and cooked through.
Step by Step Instructions
Quick Tips
Use one hand for the dry station and the other for the wet station to keep the breading from getting gummy on your fingers. Press panko firmly so it adheres well.
- Preheat and prepare: Preheat oven to 450°F and line a baking sheet with parchment. In one shallow dish combine flour, cornstarch, a pinch of kosher salt, and onion and granulated garlic powders. In a second dish whisk mayonnaise, egg, Dijon mustard, and a tablespoon of water until smooth. In a third dish combine panko, grated Parmesan, Italian seasoning, granulated garlic, salt and pepper; drizzle with olive oil and toss so the crumbs are evenly moistened.
- Bread the cutlets: Pat cutlets dry, season with salt and pepper, dredge in the flour mixture, dip in the mayo-egg mixture letting excess drip, then press firmly into the panko-Parmesan mix to coat both sides.
- Arrange and bake: Place coated cutlets on the prepared baking sheet and bake on the top rack for about 12–14 minutes, until golden and cooked through. Times vary by thickness—use an instant-read thermometer if unsure (165°F internal temperature for chicken).
Serving Suggestions & Tips
These cutlets are versatile. Serve them as a main course with mashed potatoes, roasted vegetables, or a simple salad. Use them in sandwiches or wraps, slice them over greens, or turn them into a quick chicken Parmesan by topping with marinara and mozzarella and baking briefly.
Expert Tips
- Pound cutlets evenly to about 1/4″ for uniform cooking.
- Pat chicken very dry before breading so coatings stick better.
- Bake at 450°F for a crisp crust without drying the meat inside.
- To reheat, warm on a wire rack in a 375°F oven for 8–10 minutes to keep them crisp; avoid the microwave.
- You can bread cutlets ahead and refrigerate up to 24 hours before baking for even better adhesion and crispness.
Additions & Variations
- Lemon zest: Add to the panko for brightness.
- Heat: Stir in cayenne or red pepper flakes to the panko for a spicy kick.
- Different wet mix: Swap mayo for ranch or Caesar dressing for a different flavor profile.
More Chicken Recipes
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Garlic Butter Chicken Thighs (Baked & Crispy)
Soup & Chili
Ground Chicken Chili with Beans
Asian
Easy Orange Chicken Recipe (No Deep Frying)
Side Dish
What To Serve with Chicken and Dumplings (15 Best Sides)
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Crispy Baked Chicken Cutlets
Crispy baked cutlets with a panko-Parmesan crust, kept tender by a mayo-and-Dijon coating.
Ingredients
- 1 1/2 teaspoons Morton kosher salt, divided
- Fresh cracked black pepper
- 1/4 cup all-purpose flour
- 2 Tablespoons cornstarch
- 1 teaspoon granulated garlic and 1 teaspoon onion powder
- 1/4 cup mayonnaise
- 1 large egg
- 1 Tablespoon Dijon mustard
- 1 Tablespoon water
- 1 1/4 cup plain panko breadcrumbs
- 2/3 cup grated Parmesan
- 1 1/2 Tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon granulated garlic (additional)
- 4 chicken cutlets (about 1 pound total), patted dry
Instructions
- Set up the breading station: Preheat oven to 450°F and line a baking sheet with parchment. In one shallow dish combine flour, cornstarch, 1/4 tsp kosher salt, 1 tsp granulated garlic, and onion powder. In a second dish whisk mayonnaise, egg, Dijon mustard, and water until smooth. In a third dish mix panko, Parmesan, Italian seasoning, 1 tsp granulated garlic, 1/4 tsp kosher salt, and black pepper; drizzle with olive oil and toss.
- Bread the chicken: Season cutlets with remaining salt and pepper. Dredge in the flour mixture, dip in the wet mixture, then press into the breadcrumb mixture to coat both sides.
- Bake: Arrange coated cutlets on the prepared sheet and bake on the top rack for 12–14 minutes until golden and cooked through (165°F internal temperature).
Notes
- Recipes are tested with Morton kosher salt; reduce amounts if using table salt.
- Pat chicken dry before breading so coatings adhere better.
- Breaded cutlets can be prepared ahead and refrigerated up to 24 hours before baking.
Nutrition
Calories: 1126 kcal | Carbohydrates: 55 g | Protein: 98 g | Fat: 55 g
Nutrition info is an approximation.