When you’re craving something crispy, cheesy, and completely satisfying, these Baked Garlic Parmesan Chicken Cutlets are the answer. They’re golden on the outside, juicy on the inside, and packed with flavor in every bite. The beauty of this recipe is that it’s fuss-free — no deep fryer, no complicated steps, and no mystery ingredients. Just simple pantry staples and a little bit of oven magic. The combination of Parmesan, panko, garlic, and Italian herbs creates a coating that bakes up beautifully crunchy without feeling heavy, and the final touch of gooey mozzarella on top takes it straight into comfort food territory.
Whether you’re making these for a quick weeknight dinner, a weekend family meal, or even to impress guests, they fit the bill. Pair them with a fresh salad and lemon wedges for a lighter meal, or go all in with pasta and marinara sauce for a hearty Italian-inspired feast. The best part? They’re baked, so you can enjoy that satisfying crunch without hovering over a skillet of hot oil. It’s an easy win for busy days when you still want to put something delicious and homemade on the table.
Why You’ll Love This Recipe:
• Crispy coating without frying
• Gooey mozzarella topping for extra indulgence
• Quick enough for weeknights, tasty enough for weekends
Ingredients:
• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese (green shaker can works fine)
• 1 cup panko breadcrumbs (or regular)
• 2 teaspoons garlic powder (or fresh minced garlic)
• 1 teaspoon dried Italian herbs (oregano, basil, thyme, or combo)
• Salt and pepper to taste
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Optional: fresh parsley for garnish
Instructions:
Preheat the oven
Set oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Set up breading station
In one shallow bowl, beat the eggs. In another, mix the panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
Bread the chicken
Dip each chicken breast into the eggs, then press firmly into the breadcrumb mixture to fully coat. Place on prepared baking sheet.
Add oil and bake
Drizzle olive oil over each piece. Bake for 20–25 minutes, checking at 20 minutes for doneness and golden color.
Top with mozzarella
Remove from oven, sprinkle with mozzarella, and return for 5 minutes until melted and bubbly. Garnish with parsley if desired.
Tips:
• Pound chicken breasts to even thickness for uniform cooking.
• For extra crunch, toast panko in a dry skillet before breading.
• Don’t skip the olive oil drizzle — it’s key for browning.
• Serve with lemon wedges for a fresh, bright finish.
Storage and Reheating:
Store cooled chicken cutlets in an airtight container in the refrigerator for up to 3 days. To reheat and keep the coating crispy, place in a 375°F (190°C) oven for 8–10 minutes, or use an air fryer for 4–5 minutes. Avoid microwaving, as it will soften the crust.
