Ever since I discovered the magic of Italian style chicken cutlets, I’ve been hooked. I probably make them once per week. My husband calls it the “smashy” chicken because I have to smash it with the meat mallet. Recently, I was watching tik tok and came across an Sicilian creator named Rita. She showed me a technique for making my chicken cutlets perfectly thin and tender. Go find her because everything she makes is magic. I was floored at how easy it was and now I’m ready to give you the Crispy Oven Baked Italian Chicken Cutlets Recipe I’ve been working on!
So go find Rita on Tik Tok- then make these delicious Oven Baked Italian Chicken Cutlets recipe and save your stove top from all the splatter 🙂
Perfectly Tender and Thin Chicken Cutlets
You’ve probably purchased those big chicken cutlets from the store before and had to go home and butterfly them risking your hands and usually ending up with a very uneven result. Enter Rita’s method which will blow your mind. You are going to cut the chicken into strips and then pound out those strips.
Boneless skinless chicken breasts have a reputation for being tough, but I’m telling you that this method changes everything!
You will get thin chicken breast cutlets without struggling for an even cut. When you cut meat against the grain like this and then pound them out, you will be left with a very tender cutlet that you can slice with a fork. It’s truly magic.
I’ve provided photos below since visualizing this can be difficult. Trust the science though. You won’t ever risk cutting yourself again as you try to butterfly them.
Crispy Baked Italian Chicken Cutlets Recipe- Breading
The breadcrumb mixture is probably the most important part of this. I keep mine simple with seasoned Italian bread crumbs. Always go with seasoned! Sure, you could go plain breadcrumbs and then have to add garlic powder, onion powder and Italian seasoning, but why would you put yourself through that?
I put some kosher salt, black pepper and fresh (or dried) parsley into my egg mixture. Into the breadcrumb mixture, add parmesan cheese and the Italian bread crumbs. Always use regular bread crumbs and not panko breadcrumbs for the mixture. The panko bread crumbs do not stick as well and aren’t that classic Italian texture. Save those for your southern fried chicken or on top of your macaroni and cheese.
Make sure you make your breading station in a shallow bowl. You want to be able to work with everything easily.
You will notice this is a very simple recipe with simple steps. You could overcomplicate it, but why when it’s so dang good on it’s own!
How to get Chicken Cutlets Crispy in the Oven
I worked with this recipe a lot. I tried the air fryer, but I know that not everyone has one and I’m sorry, but chicken cutlets benefit from hot oil. So, yes you need some oil to make crispy cutlets happen, but it’s far from the oil you need for deep or even shallow frying in a pan.
The secret is to make sure those cutlets hit a hot pan. All you need to do is take a large sheet pan and pour on a 1/4 cup of oil. I like to use light olive oil for this, but use what you have. You will then preheat the oven to 425 degrees and while the oven is preheating, you’ll place your pan into the oven. This is going to heat up your oil!
You want to use a pan big enough that all your cutlets are in a single layer and have a little room. Crowded food equals steamed food. When you put the cutlets on the pan they will sizzle and that’s how you know it’s ready .
Spray the tops with olive oil spray. Since you aren’t submerging these in olive oil, you will want to be sure they have a little something to get going. I recommend you cook these 10 minutes on one side then 7-8 minutes on the other. You should have no problem having them done at that point, but if you question doneness, use a meat thermometer.
Pro Tip: If your oven has a convection setting, use that! It will circulate the air around your cutlets much better. They may even be done faster, so watch them!
Make sure you also use a pan that conducts heat well and do not do things like add parchment paper or aluminum foil. These kind of things will only create steam and not lead to the crispy baked chicken cutlets we want.
When they are finished, squeeze some lemon over them. you could even add the lemon zest for more lemon flavor. I also hit them with flake or kosher salt. Crispy chicken cutlets really lend well to a little salt and acid at the end of cooking.
How to store Leftover Chicken Cutlets
You will want to completely cool your chicken cutlets on a wire rack. After they are cooled off, put them into an airtight container. I like to line the container with paper towels to avoid moisture. Moisture is the enemy and true story these cutlets are awesome right out of the fridge or cut up and put on a salad.
What to serve with your Crispy Italian Chicken Cutlets
So, what to serve with those golden brown chicken cutlets? Basically anything, but here are a few ideas. When I made these I served them with risotto and a simple green salad with olive oil, parmesan and lemon.
Other ideas would be:
- On top a salad
- Add some marinara and mozzarella cheese for a delicious chicken parm
- Serve with a side of pasta with garlic and butter
- Add breaded chicken cutlets to an italian sub roll with provolone, arugula and some balsamic drizzle- the ultimate sandwich
The possibilities are endless. Also, don’t sleep on just stopping by and grabbing one out of the fridge cold. Delish. I promise this will be theeasy chicken recipe you reach for over and over!
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These oven-baked chicken cutlets are a recipe the whole family will love. If you are looking for a healthier fried chicken recipe, look no further. You get that satisfying crunch without all the oil and mess! Keep surfing around for more delicious recipes. Thank you for leaving a rating and review. It really helps me out and Fresh Fit Kitchen wouldn’t be what it is without you!
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Crispy Oven Baked Italian Chicken Cutlets
Ingredients
- 3 Large Chicken Breasts
- 2 Large Eggs
- 1/4 cup water
- 3 tbsp. parsley
- 1 tsp. salt
- 1/2 tsp. Pepper
- 1.5 cups Italian Seasoned Bread Crumbs
- 1/2 cup Parmesan Cheese grated or finely shredded is fine
- 1 Lemon for squeezing over cooked chicken
- Extra Salt for sprinkling over cooked chicken
- 1/4 cup Light Olive Oil
- Olive Oil Cooking Spray
Instructions
- Start by cutting your chicken length wise into strips ( see photo in post above). Then, turn the chicken tenders you've now cut onto a cutting board cut side down. Use a meat mallet to pound the chicken cutlets super thin. You want them a little less than a quarter inch.3 Large Chicken Breasts
- Next, get your breading station ready. In a shallow bowl- mix together the eggs, water, parsley, salt and pepper.2 Large Eggs, 1/4 cup water, 3 tbsp. parsley, 1 tsp. salt, 1/2 tsp. Pepper
- In another shallow bowl mix together the bread crumbs and Parmesan Cheese.1.5 cups Italian Seasoned Bread Crumbs, 1/2 cup Parmesan Cheese
- Bread each of the cutlets by dipping into the egg mixture and then the bread mixture. Press those breadcrumbs in. After they are all breaded, transfer to a plate and then put them in the fridge. This will help the breading set while you preheat your oven.
- Pour 1/4 cup of light olive oil (best for frying) onto a large sheet tray and place it in the oven. Turn your oven to 425 degrees. Use the convection function if your oven has it.
- Allow the sheet pan to preheat in the oven the entire time. When preheating is finished add the chicken cutlets, spray with olive oil cooking spray and bake for 10 minutes. Flip them over and bake another 7-8. If you are using convection, watch them because they will cook and crisp quicker.1/4 cup Light Olive Oil, Olive Oil Cooking Spray
- When finished, transfer to a sheet with a wire rack over top to cook. Squeeze on lemon and add a sprinkle of kosher salt.1 Lemon, Extra Salt