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Home » Recipes » Poultry » Crispy + Juicy Chicken Cutlets {Oven Baked}

Crispy + Juicy Chicken Cutlets {Oven Baked}

5/24/22

Jump to Recipe Pin Recipe

These Chicken Cutlets are SO good – plus, they're made on a sheet pan for easy cleanup. Serve them with lemon dill potatoes for a tasty meal!

Two plates, each with a chicken cutlet, lemon dill potatoes and a side of arugula.

Ingredients and substitutions

  • Breadcrumbs – use panko breadcrumbs, gluten-free breadcrumbs or unsweetened corn flakes to bread the chicken.
  • Grated parmesan cheese – nutritional yeast is a great dairy-free substitute for parmesan.
  • Garlic powder – substitute for some fresh minced garlic instead.
  • Paprika – chili powder or cayenne would be the best substitutes here.
  • Chicken cutlets – you can also slice boneless skinless chicken breasts in half lengthwise.
  • Flour – try using cornstarch or your favourite gluten-free flour like chickpea flour.
  • Eggs – cornstarch or potato starch mixed with water will help coat the cutlets.
  • Cooking spray – use any neutral cooking oil instead.
  • Salt & pepper – to taste.
  • Baby arugula – swap for another leafy green like spinach, kale or collard greens.

Lemon dill potatoes

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  • Baby potatoes – you can use any kind of potato, just make sure it’s cut into small pieces.
  • Olive oil – use any other neutral cooking oil like avocado or grapeseed oil.
  • Lemon juice – freshly squeezed lemon juice is best but bottled lemon or lime juice will work in a pinch.
  • Paprika – chili powder or cayenne would be the best substitutes here.
  • Salt & pepper – to taste.
  • Garlic – fresh minced garlic is best but garlic powder would also work.
  • Fresh dill – tarragon and fennel provide a similar flavour or you can leave this off altogether.
Ingredients for chicken cutlets and lemon dill potatoes: garlic powder, dill, lemon juice, paprika, garlic, salt, pepper, flour, breadcrumbs, chicken cutlets, eggs, cooking spray, parmesan cheese, and potatoes.

How to make chicken cutlets

  1. Assemble your ingredients.
  2. Make the breadcrumb mixture.
  3. Coat and bread the cutlets.
  4. Season with salt and pepper.
  5. Bake for 15 minutes.
  6. Serve with lemon dill potatoes and dig in!
Step by step instructions collage for making chicken cutlets: Assemble ingredients, make breading, coat chicken cutlets in breading, spray cooking oil and season with salt and pepper, bake and serve.

How to cut chicken breasts into cutlets

Chicken cutlets can be a bit more expensive than regular chicken breasts. Luckily, it’s super easy to turn chicken breasts into cutlets. Since this recipe calls for four chicken cutlets, you’d need a total of two boneless skinless chicken breasts. Try and find chicken breasts that are fairly thin already.

Take each breast and slice it in half lengthwise and voila! If the chicken breast is still pretty thick, stick the chicken in a Ziploc bag or in between two pieces of plastic wrap and pound it with a wooden pallet or even a pan to flatten it out some more. Now you’ve got chicken cutlets at a fraction of the price!

A close-up of three breaded chicken cutlets.

Frequently Asked Questions

What is a chicken cutlet?

A chicken cutlet is a thinly-sliced piece of boneless skinless chicken breast. You can buy pre-cut cutlets at the grocery store but they tend to be a bit pricier than regular breasts, so feel free to buy breasts and cut them lengthwise to make your own cutlets.

How long do you cook cutlets in the oven?

For this recipe, you only need to cook the chicken cutlets in the oven for 15 minutes or until they reach an internal temperature of 165° Fahrenheit. They make a great weeknight dinner idea since they’re ready so fast!

How do you keep them moist?

Coating the chicken cutlets in egg and the breadcrumb mixture will help lock in the juices and keep them nice and moist. You also want to make sure you don’t overcook them, so pull them out of the oven after 15 minutes, keeping in mind that the chicken will continue to cook for a bit after it’s removed from the heat.

A close-up of a plate with a chicken cutlet, lemon dill potatoes, and a side of arugula.

Storing and reheating

These chicken cutlets and potatoes are great for meal prep and will last in the fridge for up to 5 days in airtight glass containers. When you’re ready to enjoy them again, I suggest reheating the chicken and potatoes in the oven so they stay nice and crispy. Sprinkle some water over top then stick them in the oven for 10 minutes at 350° Fahrenheit. You can technically microwave them, but you won’t get the same texture.

Freezing this recipe

You can freeze the chicken cutlets either raw or cooked for up to 3 months. I suggest storing them in an airtight glass container or a freezer-safe Ziploc bag. Defrost the chicken in the fridge overnight then bake the raw chicken cutlets following the recipe card instructions or reheat the cooked cutlets in the oven at 350° Fahrenheit for 10 minutes.

Four meal prep containers, each with a bed of arugula, lemon dill potatoes and a sliced chicken cutlet on top.

More juicy chicken recipes

  • Perfect Juicy Baked Chicken Breast
  • Southwest Chicken Foil Packets
  • Sheet Pan Coconut Crusted Chicken

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on turning these chicken cutlets into your weekly lunches.
  • I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
  • Get a meat thermometer to make sure your chicken is cooked through.
  • Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Two plates, each with a chicken cutlet, lemon dill potatoes and a side of arugula.

Crispy + Juicy Chicken Cutlets {Oven Baked}

These Chicken Cutlets are SO good – plus, they're made on a sheet pan for easy cleanup. Serve them with lemon dill potatoes for a tasty meal!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 652kcal
Author: Taylor Stinson

Ingredients

  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 4 chicken cutlets
  • 1 cup flour
  • 2 eggs
  • Cooking spray
  • Salt & pepper, to taste
  • 2 cups baby arugula, to serve on the side

Lemon dill potatoes

  • 2 lb baby potatoes, cut in half about 4 cups
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh dill, finely chopped

Instructions

  • Preheat oven to 450 F. Add all ingredients under the Lemon dill potatoes heading except for the fresh dill to a 9×13 baking dish, tossing well to coat. Bake for 40 minutes or until fork tender. Remove from the oven and stir in the dill before serving.
  • Meanwhile, mix breadcrumbs, parmesan cheese, garlic powder, onion powder and paprika together in a large bowl. Add flour to another medium-sized bowl, and whisk eggs together in another medium-sized bowl.
  • Line a baking sheet with parchment paper, then dip each chicken cutlet in the bowl of flour, coating both sides. Once coated in flour, dip each cutlet in egg and then dip each cutlet in the breadcrumb mixture.
  • Add each cutlet to the baking sheet, then spray with cooking spray and season with salt and pepper. Bake cutlets for 15 minutes or until internal temperature reaches 165 F.
  • Serve chicken cutlets with lemon dill potatoes and a little bit of arugula on the side. You can serve a store bought salad dressing overtop of the arugula if desired, but I don't find it necessary. Enjoy!

Notes

Leftovers can be stored for up to 5 days in the fridge. I recommend sprinkling some water overtop and then reheating the chicken and potatoes again in a 350 F oven for 10 minutes as opposed to microwaving in order to get it crispy again. 
You can freeze the cooked chicken cutlets for up to 3 months.
You can freeze the raw chicken cutlets for up to 3 months as well then defrost in the fridge overnight before baking as per the instructions.

Nutrition

Calories: 652kcal | Carbohydrates: 87g | Protein: 43g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 889mg | Potassium: 1595mg | Fiber: 8g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 50mg | Calcium: 234mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!
These Chicken Cutlets are SO good - plus, they're made on a sheet pan for easy cleanup. Serve them with lemon dill potatoes for a tasty meal! #chickencutlets #breadedchicken These Chicken Cutlets are SO good - plus, they're made on a sheet pan for easy cleanup. Serve them with lemon dill potatoes for a tasty meal! #chickencutlets #breadedchicken

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

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Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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