Baked Parmesan Chicken Cutlets

Ingredients

• 1 1/2 pounds chicken cutlets
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Lemon wedges for serving
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

Instructions

1. Heat the oven to 425 F and line a sheet pan with parchment.
2. Set up three bowls with flour, beaten eggs, and breadcrumbs mixed with Parmesan, Italian seasoning, salt, and pepper.
3. Dredge the chicken in flour, then egg, then breadcrumb mixture.
4. Place the cutlets on the pan, drizzle with olive oil, and bake for 18 to 20 minutes.
5. Serve with lemon wedges or a simple salad.
6. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
7. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
8. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

Helpful Tips

• Press the breadcrumb coating firmly so it sticks well.
• Use thin cutlets for even cooking and a shorter bake time.
• Add marinara on the side if you want a chicken Parmesan style dinner.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.