🍗 Baked Breaded Chicken Cutlets
Juicy chicken cutlets coated in a creamy garlic-Parmesan mixture, covered in crisp breadcrumbs, and baked until beautifully golden.
These easy oven-baked chicken cutlets are packed with savory flavor and require no frying. The mayonnaise mixture keeps the chicken wonderfully moist while Parmesan, garlic, and Montreal chicken seasoning add plenty of flavor to every bite.
⏱️ Recipe Information
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: About 40 minutes
Servings: 6–8
Difficulty: Easy
Method: Oven-Baked
🛒 Ingredients
For the Chicken
- 2 lb (900 g) chicken breast cutlets
- ¾ cup (about 180 g) mayonnaise
- 2 tsp salt
- 3 tsp Montreal chicken seasoning
- 2 garlic cloves, finely grated
- ½ cup (50 g) grated Parmesan cheese
- 1½ cups (150 g) plain breadcrumbs
- Nonstick cooking spray, for baking
Optional Seasoning for the Breadcrumbs
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
👩🍳 Instructions
1. Prepare the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or foil and lightly coat it with nonstick cooking spray.
For an even crispier bottom, place a wire rack over the baking sheet and spray the rack well.
2. Prepare the Chicken
If the chicken cutlets are uneven in thickness, gently pound the thicker areas with a meat mallet until the pieces are relatively uniform.
Aim for approximately ¼–½ inch thick.
Pat the chicken dry with paper towels.
3. Make the Creamy Garlic-Parmesan Coating
In a medium bowl, combine:
- Mayonnaise
- Salt
- Montreal chicken seasoning
- Grated garlic
- Parmesan cheese
Mix until smooth and evenly combined.
The mixture should be thick enough to coat the chicken generously.
4. Prepare the Breadcrumbs
Place the breadcrumbs in a separate shallow bowl or dish.
If desired, mix in black pepper, paprika, Italian seasoning, and garlic powder for additional flavor.
🍗 5. Coat the Chicken
Take one chicken cutlet and spread a generous layer of the mayonnaise mixture over both sides.
Place the coated chicken into the breadcrumbs.
Press gently so the breadcrumbs adhere firmly to the surface.
Turn the cutlet and coat the other side.
Shake off only the excess crumbs and place the chicken on the prepared baking sheet or wire rack.
Repeat with all remaining chicken.
6. Spray the Coating
Lightly mist the tops of the breaded chicken cutlets with nonstick cooking spray.
This helps the breadcrumbs turn golden and crisp during baking.
For an even richer crust, you can drizzle a small amount of olive oil over the tops instead.
🔥 7. Bake
Place the chicken in the preheated oven.
Bake for approximately 10–12 minutes.
Carefully flip the cutlets and lightly spray the second side with cooking spray.
Continue baking for another 8–12 minutes, depending on thickness.
The chicken is ready when the coating is golden brown and the thickest part of the chicken reaches 165°F (74°C).
Avoid overbaking, especially if using very thin cutlets.
8. Crisp the Top
For an extra-crispy golden crust, turn on the oven’s broiler for the final 1–2 minutes.
Watch the chicken closely because the Parmesan and breadcrumbs can brown quickly.
9. Rest and Serve
Remove the chicken from the oven.
Let it rest for 3–5 minutes before serving.
This allows the juices to settle while the coating stays crisp.
Serve hot with your favorite sides.
⭐ Chef’s Tips
Keep the Cutlets Similar in Thickness
Uniform pieces cook at the same rate and are less likely to dry out.
Don’t Skip the Garlic
Freshly grated garlic distributes more evenly through the mayonnaise mixture and gives the chicken a much more pronounced garlic flavor.
Press the Breadcrumbs On
Gently pressing the crumbs into the coating helps them stay attached during baking.
Use a Wire Rack
A rack allows hot air to circulate underneath the chicken, helping the bottom become crisp instead of soggy.
Don’t Overcrowd the Pan
Leave a little space between each cutlet. Crowding traps steam and prevents proper browning.
Check Temperature
Because chicken cutlets vary in thickness, an instant-read thermometer is the most reliable way to know when they’re finished.
🧀 Easy Variations
Extra Parmesan
Add another ¼ cup grated Parmesan to the breadcrumbs for an extra-cheesy crust.
Italian-Style
Add 1 tsp Italian seasoning and ½ tsp dried parsley to the breadcrumbs.
Spicy Chicken Cutlets
Add ½ tsp cayenne pepper or 1 tsp crushed red pepper flakes to the breadcrumb mixture.
Lemon Garlic
Add 1 tsp lemon zest to the mayonnaise mixture and serve with fresh lemon wedges.
Crispy Panko
Replace the plain breadcrumbs with panko breadcrumbs for a lighter, crunchier crust.
🍋 Serving Suggestions
Serve these chicken cutlets with:
- Mashed potatoes
- Roasted potatoes
- French fries
- Garlic butter pasta
- Rice pilaf
- Steamed broccoli
- Green beans
- Caesar salad
- Coleslaw
- Roasted vegetables
They’re also excellent sliced over a salad or tucked into a toasted sandwich roll with lettuce, tomato, and creamy dressing.
🥫 Dipping Sauce Ideas
Pair the crispy chicken with:
- Ranch dressing
- Garlic aioli
- Honey mustard
- Marinara sauce
- Caesar dressing
- Spicy mayo
- Lemon-herb sauce
A squeeze of fresh lemon over the hot chicken is especially delicious.
🧊 Storage
Allow leftover chicken to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
🔥 Best Reheating Method
For the crispiest leftovers, place the chicken on a wire rack and reheat at 375°F (190°C) for approximately 8–12 minutes, or until heated through.
An air fryer also works beautifully at 375°F (190°C) for 4–7 minutes.
Avoid microwaving when possible, as it will soften the breadcrumb coating.
🍗 Final Result
These Baked Breaded Chicken Cutlets are wonderfully juicy and tender inside with a crisp, golden Parmesan-garlic crust on the outside.
The creamy mayonnaise coating locks in moisture while the Montreal seasoning, fresh garlic, and Parmesan give the chicken a deeply savory flavor—making this an easy family dinner that tastes far more indulgent than it actually is. 🍗🧄🧀