If you’ve been on the hunt for a dish that combines golden, crunchy goodness with cheesy, savory charm, look no further than this Crispy Baked Chicken Cutlets with Parmesan Recipe. It’s a delightful twist on the classic chicken cutlet that brings out the best of tender chicken breast coated in a flavorful breadcrumb and Parmesan crust, baked to perfection. The balance of textures and the mild punch of cheese make every bite unforgettable, perfect for an easy weeknight dinner or impressing guests without breaking a sweat.
Ingredients You’ll Need
When making this Crispy Baked Chicken Cutlets with Parmesan Recipe, the ingredients are wonderfully straightforward yet fundamental to building a dish full of flavor and texture. Each element plays its part in creating the perfect golden crust, juicy interior, and subtle cheesy notes that elevate the dish.
- Olive oil: Provides a rich, fruity base for frying and helps achieve that golden crisp crust.
- All-purpose flour: Acts as a dry coating to help the mayonnaise or eggs adhere better to the chicken.
- Kosher salt: Enhances natural flavors and seasons the chicken perfectly.
- Ground black pepper: Adds a gentle warm kick, balancing savory and subtle heat.
- Mayonnaise or beaten eggs: Binds the coatings and ensures the crispy crust stays intact when baking.
- Seasoned bread crumbs: Create the essential crunchy texture while delivering a seasoned flavor punch.
- Grated Romano or Parmesan cheese: Infuses the crust with sharp, tangy cheesiness.
- Boneless, skinless chicken breasts: The star of the dish, pounded thin for quick cooking and tenderness.
- White wine (optional): Adds a subtle depth of flavor and moisture during baking.
How to Make Crispy Baked Chicken Cutlets with Parmesan Recipe
Step 1: Prepare the Oven and Breadcrumb Mixture
Start by preheating your oven to 350°F (175°C), setting the stage for baking the chicken to juicy perfection. While the oven warms, combine your seasoned bread crumbs and grated cheese in a shallow dish. This mix will be the glorious golden jacket that hugs every bite of chicken you serve.
Step 2: Season and Coat the Chicken
Season the chicken cutlets generously with salt and pepper to ensure every bit is flavorful. Dredge each cutlet in the flour first—this creates a light barrier that helps the mayonnaise or egg stick better. Next, dip them into the mayonnaise or beaten eggs, allowing the moisture to bind the coating. Finally, coat each piece thoroughly in the breadcrumb and cheese mixture, making sure all edges are covered for maximum crunch.
Step 3: Sear the Chicken Cutlets
Heat olive oil over medium-high heat in a skillet until shimmering. Carefully place the coated cutlets into the hot oil, cooking in batches if necessary to avoid overcrowding. Let each side turn a beautiful golden brown, about 2-3 minutes per side. This initial sear locks in flavor and creates that irresistible crisp texture.
Step 4: Bake to Finish Cooking
Transfer the seared chicken cutlets to an oven-safe dish. If you’re using white wine, splash a bit around the chicken now to add moisture and subtle aroma. Bake in the preheated oven for about 10 minutes until the chicken is cooked through and juicy. The oven ensures even cooking while keeping the crust crunchy and fresh.
Step 5: Serving or Storing
Once baked, serve these beauties immediately for the best taste experience. If you’re preparing ahead or have leftovers, let them cool before refrigerating for later enjoyment. The crispy coating still holds up beautifully even after reheating.
How to Serve Crispy Baked Chicken Cutlets with Parmesan Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil over the crispy cutlets adds a pop of vibrant green and fresh herbal notes. A wedge of lemon on the side invites diners to brighten each bite with a squeeze of citrus, complementing the rich, cheesy crust.
Side Dishes
Pair your chicken cutlets with a refreshing arugula salad tossed in lemon vinaigrette or creamy mashed potatoes to soak up any delicious drippings. Roasted vegetables like asparagus or Brussels sprouts also make an excellent, colorful accompaniment that balances the meal perfectly.
Creative Ways to Present
For a casual dinner, serve the cutlets open-faced on crusty bread with a dollop of marinara and melted mozzarella for an easy chicken Parmesan sandwich. Alternatively, slice the cutlets and layer over pasta for a dash of elegance and heartiness that’s sure to impress any crowd.
Make Ahead and Storage
Storing Leftovers
Leftover cutlets should be stored in an airtight container and refrigerated promptly. They keep well for up to 3 days without sacrificing much of their crispy charm, making them perfect for quick lunches or dinner the next day.
Freezing
If you want to freeze your Crispy Baked Chicken Cutlets with Parmesan Recipe, line a baking sheet with parchment and freeze the cutlets individually for a couple of hours first. Once frozen, transfer them to a freezer-safe bag or container. They can last up to 2 months this way, ready to be reheated whenever you crave them.
Reheating
To keep the crust crispy upon reheating, bake the cutlets in a 375°F oven for about 10-15 minutes rather than microwaving. This method refreshes the texture and warms them evenly, so you can enjoy them as if freshly made.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can work wonderfully in this recipe, offering juicier meat. Just pound them to an even thickness to ensure proper cooking.
Is mayonnaise essential for the coating?
You can substitute mayonnaise with beaten eggs for the binding step. Both create a sticky surface for the breadcrumbs, but mayo adds a slight richness and moisture that some cooks prefer.
Can I make this recipe gluten-free?
Yes! Swap all-purpose flour and seasoned bread crumbs for gluten-free versions. Make sure to check that your cheese and other ingredients are gluten-free as well.
Why bake after frying the chicken?
Baking after frying ensures the chicken cooks evenly through without drying out the crust. It also makes the cooking process a bit easier since you can finish multiple cutlets in the oven.
What should I do if I don’t have white wine?
No worries! The splash of white wine is optional and mainly adds subtle flavor. You can substitute it with chicken broth or just bake the cutlets without any liquid.
Final Thoughts
There’s something heartwarming about a dish that’s both simple and bursting with flavor, and this Crispy Baked Chicken Cutlets with Parmesan Recipe fits the bill perfectly. Whether you’re cooking for family, friends, or just treating yourself, these cutlets hit all the right notes with their crunchy crust and tender inside. Give this recipe a try soon—you might just discover your new favorite go-to dinner classic!
Print
Crispy Baked Chicken Cutlets with Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Chicken Cutlets recipe features tender, thinly pounded chicken breasts breaded with a flavorful mixture of seasoned breadcrumbs and cheese, then quickly pan-fried until golden and finished in the oven for juicy, perfectly cooked cutlets. Ideal for a quick weeknight dinner, it balances crispiness with a moist interior, enhanced by optional white wine for subtle depth.
Ingredients
Chicken Cutlets
- 3 boneless, skinless chicken breasts, sliced and pounded thin
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
Breading and Coating
- 1/2 cup mayonnaise (or 3 eggs, beaten)
- 3/4 cup seasoned bread crumbs
- 1/3 cup grated Romano or Parmesan cheese
Cooking
- 1/4 cup olive oil
- Splash of white wine (optional)
Instructions
- Prepare Oven and Breadcrumb Mixture: Preheat your oven to 350°F (175°C). In a shallow dish, combine the seasoned bread crumbs and grated Romano or Parmesan cheese, mixing well to set up your coating station.
- Heat Olive Oil and Season Chicken: Warm the olive oil in a skillet over medium-high heat. While the oil heats, season each chicken cutlet generously with kosher salt and ground black pepper on both sides.
- Coat the Chicken Cutlets: Dredge each seasoned cutlet first in the all-purpose flour, shaking off excess. Next, dip the floured chicken into the mayonnaise or beaten eggs, ensuring an even coating. Finally, press each cutlet into the breadcrumb and cheese mixture, covering all surfaces thoroughly.
- Pan-Fry the Cutlets: Place the breaded cutlets carefully into the hot olive oil in batches, making sure not to overcrowd the pan. Cook each cutlet until golden brown on one side before flipping to brown the other side, approximately 3-4 minutes per side.
- Bake the Chicken: Transfer the fried chicken cutlets to an oven-safe dish. Optionally add a splash of white wine for extra moisture and flavor. Bake in the preheated oven for 10 minutes or until the chicken is cooked through and juicy.
- Serve or Store: Serve the chicken cutlets immediately to enjoy the crispy exterior and tender center, or refrigerate leftovers for later reheating.
Notes
- Using mayonnaise or eggs helps the breadcrumbs adhere better and adds moisture to the cutlets.
- White wine is optional but adds a nice subtle flavor during baking.
- Make sure to pound the chicken breasts thinly for even cooking and tender texture.
- For extra crispiness, use panko breadcrumbs instead of regular seasoned breadcrumbs.
- Can be served with lemon wedges, fresh herbs, or your favorite dipping sauce.
