If you're looking for a kind of dinner that quietly walks the line between "grown-up meal" and "hey, this is basically fancy chicken tenders," this breaded chicken cutlets recipe absolutely delivers.
It's the kind of meal where the adults feel like they're getting something from the neighborhood bistro thanks to crispy Parmesan, a hint of lemon, and a peppery arugula salad. Meanwhile the kids are over there happily convinced they just got the best chicken tenders on the planet.
And since the chicken is baked instead of fried, you get all the texture and flavor without the stovetop babysitting or greasy cleanup. Plus, you won't feel guilty going back for seconds. Because trust me: you're going to want to go back for seconds.
This recipe is simple, satisfying, and exactly the kind of dinner that disappears fast, no matter who you're feeding.
Because these chicken cutlets are served with an arugula salad, you could have this as an all-in-one dinner. But, if you need some ideas of what to serve on the side I have a ton. My smashed fingerling potatoes would be amazing with this chicken. So would my hot honey carrots or corn souffle recipe.
I have to say that these crispy chicken cutlets are definitely in my top 5 favorite things I've created all year, and I know you're going to love them too. They've made it on our regular weekly rotation because they're just that good. Shall we get started?
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper
- all-purpose flour
- large eggs
- panko breadcrumbs
- Parmesan cheese
- lemon zest and lemon juice
- garlic
- honey
- Dijon mustard
- extra virgin olive oil
- baby arugula
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, preheat the oven to 425°F. Place a sheet pan in the oven while it preheats. Cut the chicken breasts in half horizontally into thin pieces. Sprinkle the chicken on both sides with salt and pepper.
- Then, create a dredging station. Place the flour in one shallow dish, whisk the eggs in a second shallow bowl, and combine the panko, lemon zest, and Parmesan in a third.
- Next, dredge the chicken in the flour, followed by the egg, and then the panko, pressing gently adhere. Place the chicken pieces on a baking sheet. Remove the hot pan from the oven and coat with cooking spray. Add the chicken to the pan and coat the tops with more cooking spray. Bake for 15 to 20 minutes, turning halfway through, until the chicken is browned and crispy.
- Finally, whisk together the lemon juice, garlic, honey, mustard and olive oil. Toss with the arugula. To serve, place a chicken cutlet on a serving plate and add the arugula. Shave Parmesan over the salad and serve.
Hint #1: I like to buy chicken breasts and make cutlets myself because it's often way cheaper. If you prefer, you can buy chicken cutlets and omit the slicing step.
Hint #2: Use one clean hand for dry ingredients and the other for the egg. It keeps the breading process mess-free and your fingers uncoated.
Hint #3: If you're cooking for a crowd and need to do multiple batches, keep the first ones warm on a wire rack set over a baking sheet in a low oven while you finish breading the remaining cutlets.
Substitutions
Need to swap some things out? No problem:
- Chicken - If you see pre-cut chicken cutlets at the store, go ahead and grab those to save some time if you'd like. Chicken tenders work too. Just skip the slicing part.
- Panko breadcrumbs - Regular Italian breadcrumbs or plain dry breadcrumbs will work if that's what you have. You can also use crushed crackers in a pinch.
- Parmesan cheese - Asiago is great too, or use a mix if you want.
- Arugula - Baby spinach, mixed greens, or even my kale caesar salad (minus the tuna) on the side would all be delicious.
- All-purpose flour - Use whole wheat flour if that's what you've got, or you can swap out 1-for-1 gluten-free flour.
Variations
This recipe is so versatile. Here are some variations:
- Herbed Italian Chicken Cutlets - Add chopped fresh herbs like oregano, basil, and parsley plus garlic powder to the panko mixture. Or use about a tablespoon of dried Italian seasoning if that's what you have.
- Spicy - Add a pinch of cayenne pepper or crushed red pepper flakes to the flour mixture to give it a little kick.
- Nut-Crusted - Use half the amount of panko and replace with finely ground nuts. I suggest pecans, almonds, or walnuts.
- Gluten-Free - Use gluten-free flour and gluten-free panko for a wheat-free option.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- 2 rimmed baking sheets
- dry measuring cups
- cheese grater
- microplane zester
- measuring spoons
- 2 shallow dishes
- 1 shallow bowl
Storage
To refrigerate: Store any leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, bake them at 375°F for 10 minutes to revive that crispy coating. (I don't recommend zapping leftovers in the microwave--the coating will be soggy.)
To freeze: Arrange the cutlets on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag and freeze for up to 2 months. You can reheat them from frozen: Bake at 375°F for about 20 minutes or until warmed through and crispy.
Make-ahead: Bread the cutlets up to 4 hours ahead of time and keep them on a baking sheet in the fridge until ready to bake.
Tasty Tip
Here's the thing about keeping these juicy, you wan't to avoid overcooking them. Since they're thin, 15 to 20 minutes usually does it. To be on the safe side, use an instant-read thermometer and bake until they reach 165°F.
Frequently asked questions
Regular breadcrumbs work fine, although you won't get that extra crunch panko bread crumbs deliver.
Sure can! Heat about ¼ inch of high-heat neutral oil (I like peanut oil, canola oil, or vegetable oil) in a large frying pan over medium-high heat. Cook the cutlets 3 to 4 minutes per side until golden brown, then drain on paper towels.
Cutlets are just chicken breasts sliced horizontally so they're thinner. You can buy them already cut or make your own from whole chicken breasts.
Yes! They reheat well, and you can use them so many ways during the week if you're a meal prepper.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this breaded cutlets recipe:
🍽Get the recipe
Crispy Parmesan Chicken Cutlets with Lemony Arugula
Equipment
- chef's knife
- 2 rimmed baking sheets
- dry measuring cups
- cheese grater
- microplane zester
- measuring spoons
- 2 shallow dishes
- 1 shallow bowl
Ingredients
For the breaded chicken:
- 2 pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- Olive oil or avocado oil spray
For the arugula salad:
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 (5-ounce) package baby arugula
- Shaved Parmesan cheese, for serving
Instructions
- Preheat the oven to 425°F. Place a rimmed baking sheet in the oven while it preheats.
- Cut the chicken breasts in half horizontally into even, thin pieces. Sprinkle both sides lightly with salt and pepper.
- Create a dredging station: Place the flour in one shallow dish, whisk the eggs in a separate shallow dish, and combine the breadcrumbs, Parmesan, and lemon zest in a third.
- Dredge the chicken in the flour, followed by the egg, and then the panko, pressing gently to adhere. Place the chicken pieces on a baking sheet.
- Remove the hot pan from the oven and coat with cooking spray. Add the chicken to the hot pan and coat the tops of the chicken with more cooking spray. Bake for 15 to 20 minutes, turning halfway through, until the chicken is browned, crispy, and cooked through.
- Meanwhile, whisk together the lemon juice, garlic, honey, mustard, and olive oil in a small bowl. Pour over the arugula, and toss just before serving.
- To serve, place a chicken cutlet on a serving plate and top with the arugula. Shave Parmesan over the salad and serve.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that when using electric stoves or convection ovens, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Be sure to cook the chicken to a minimum internal temperature of 165°F.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash your hands after touching raw meat.
- Don't leave leftovers sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove
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