I keep making this recipe because it strikes the perfect balance between comfort food and lighter cooking. Baking instead of frying keeps things simple, while the Parmesan, garlic, and herbs deliver bold flavor. I also enjoy how versatile these cutlets are, working just as well with pasta as they do with salads or roasted vegetables.
Ingredients
(Here’s a tip: Check out 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 teaspoons garlic powder 1 teaspoon dried Italian herbs Salt and freshly ground black pepper, to taste 2 large eggs, beaten 1 cup shredded mozzarella cheese 2 tablespoons olive oil Fresh parsley, chopped, optional
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper or lightly greasing it.
In a shallow dish, I mix together the Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and pepper. In another shallow bowl, I beat the eggs until smooth.
I dip each chicken breast into the egg wash, then press it firmly into the breadcrumb mixture, making sure both sides are evenly coated. I place the coated chicken onto the prepared baking sheet and lightly drizzle olive oil over the top to help the crust crisp up.
I bake the chicken until it is cooked through and golden brown. Once baked, I remove the tray from the oven, sprinkle mozzarella over each cutlet, and return it to the oven until the cheese melts and bubbles.
I finish by garnishing with fresh parsley and serving the cutlets hot.
Servings and Timing
I prepare this recipe to serve 4 cutlets. Prep time takes about 15 minutes. Cook time is around 30 minutes. Total time comes to approximately 45 minutes.
Variations
I sometimes add chili flakes to the breadcrumb mixture for a spicy kick. When I want extra crunch, I mix a little extra Parmesan into the coating. I also enjoy swapping mozzarella for provolone or using a blend of Italian cheeses.
Storage / Reheating
I store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven so they regain their crispiness instead of turning soggy.
FAQs
How do I keep baked chicken cutlets crispy?
I make sure not to overcrowd the baking sheet and always drizzle a bit of oil on top before baking.
Can I use chicken thighs instead of breasts?
I sometimes use boneless thighs, adjusting the cooking time slightly since they are thicker.
Do I need to flip the chicken while baking?
I usually don’t flip them, but I do use parchment paper to help the bottoms crisp evenly.
Can I prepare these ahead of time?
I often bread the chicken earlier in the day and bake it fresh when ready to eat.
What should I serve with these cutlets?
I like serving them with pasta, a fresh salad, or roasted vegetables for a complete meal.
Conclusion
These crispy baked garlic Parmesan chicken cutlets are one of my favorite ways to enjoy comfort food with less effort and mess. I love how flavorful, crunchy, and satisfying they are, making them a dependable recipe I turn to again and again.
