I love making these crispy baked garlic Parmesan chicken cutlets when I want something comforting, crunchy, and full of flavor without frying. They come out golden on the outside, juicy on the inside, and they always feel like a restaurant-style meal made right in my own kitchen.
Why You’ll Love This Recipe
I like this recipe because it uses simple pantry ingredients and delivers big flavor. I also appreciate that it’s baked instead of fried, which keeps it lighter while still giving that satisfying crispiness. It’s quick enough for a weeknight dinner and impressive enough to serve when I want something special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt, to taste
Black pepper, to taste
2 large eggs
2 tablespoons olive oil or melted butter
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper or lightly greasing it. I slice the chicken breasts horizontally to make thinner cutlets and season them lightly with salt and pepper.
In one bowl, I mix the Parmesan cheese, panko breadcrumbs, garlic, Italian seasoning, and paprika. In another bowl, I beat the eggs until smooth.
I dip each chicken cutlet into the egg mixture, letting any excess drip off, then coat it well in the Parmesan breadcrumb mixture. I place the coated cutlets onto the prepared baking sheet and drizzle or lightly brush the tops with olive oil or melted butter.
I bake the chicken for about 20–25 minutes, flipping halfway through, until the cutlets are golden brown and cooked through. If I want extra crispiness, I broil them for 1–2 minutes at the end while watching closely.
Servings And Timing
I usually get 4 servings from this recipe.
Preparation time is about 10 minutes, and baking takes around 25 minutes, making the total time roughly 35 minutes.
Variations
I sometimes add dried parsley or basil to the breadcrumb mixture for extra herb flavor. When I want a spicy kick, I mix in a pinch of red pepper flakes. I also like using grated Asiago or Romano cheese in place of some of the Parmesan for a slightly different taste.
Storage/Reheating
I store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or air fryer at 350°F for a few minutes to bring back the crispiness. I avoid microwaving when possible because it softens the coating.
FAQs
Can I use chicken thighs instead of breasts?
I can use boneless, skinless chicken thighs, but I adjust the cooking time slightly since they can take longer to cook through.
How do I know the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) and that the juices run clear.
Can I make this recipe ahead of time?
I like to bread the chicken a few hours ahead and keep it covered in the fridge until I’m ready to bake.
What can I serve with these chicken cutlets?
I often serve them with roasted vegetables, mashed potatoes, pasta, or a simple green salad.
Can I freeze the cooked chicken cutlets?
I freeze them after baking and cooling completely. I reheat them in the oven straight from frozen until hot and crispy.
Conclusion
I keep coming back to these crispy baked garlic Parmesan chicken cutlets because they’re easy, flavorful, and always satisfying. They fit perfectly into my busy schedule while still feeling like a homemade comfort meal I can be proud of.
These Crispy Baked Garlic Parmesan Chicken Cutlets are a healthier take on a classic comfort dish. They’re baked to golden perfection, packed with garlic and Parmesan flavor, and perfect for an easy weeknight dinner or a special meal.
Ingredients
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt, to taste
Black pepper, to taste
2 large eggs
2 tablespoons olive oil or melted butter
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or grease lightly.
Slice chicken breasts horizontally to create thinner cutlets. Season with salt and pepper.
In one bowl, combine Parmesan cheese, panko breadcrumbs, garlic, Italian seasoning, and paprika. In another bowl, beat the eggs.
Dip each cutlet into the eggs, allowing excess to drip off, then coat in the breadcrumb mixture.
Place coated chicken on the baking sheet and drizzle or brush with olive oil or melted butter.
Bake for 20–25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
Optional: Broil for 1–2 minutes at the end for extra crispiness. Watch closely.
Notes
Add dried parsley, basil, or red pepper flakes for extra flavor.
Use Asiago or Romano cheese for a flavor variation.
Use chicken thighs with adjusted cooking time.
Breaded cutlets can be prepped ahead and chilled before baking.
Best reheated in oven or air fryer to maintain crispiness.
