Crispy Baked Chicken Cutlets With Garlic Herbs

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I started making these crispy baked chicken cutlets when I wanted something that felt indulgent but wouldn’t leave me standing over hot oil. The technique comes from an old Italian cookbook I found at a garage sale, but I’ve adapted it completely for kosher cooking.

The key is pounding the chicken thin and using a double coating system. First, the cutlets get dredged in seasoned flour, then egg wash, and finally a mixture of panko breadcrumbs with fresh herbs and garlic. I use bone-in chicken thighs that I debone myself because they stay so much juicier than breasts, but you can absolutely use chicken breasts if that’s what you have.

Why This Baked Method Works So Well

What makes these really work is the high heat and a light spray of oil on top. The oven needs to be at 425°F, and I always preheat my baking sheet. This creates an immediate sear on the bottom while the top gets golden and crispy. The garlic and herbs don’t burn because they’re mixed into the breadcrumbs rather than sitting on top.

These cutlets are perfect for a weeknight dinner alongside roasted vegetables or a simple green salad. I’ve served them for Shabbat dinner with roasted potatoes and green beans, and they disappear fast. They’re also fantastic cold the next day, sliced thin for sandwiches.

Perfect Chicken Cutlets for Any Occasion

Crispy Baked Chicken Cutlets With Garlic Herbs - American recipe
I started making these crispy baked chicken cutlets when I wanted something that felt indulgent but wouldn't leave me standing over hot oil. The technique comes from an old Italian cookbook I found at a garage sale, but I've adapted it completely for kosher cooking. The key is pounding the chicken thin and using a double coating system. First, the cutlets get dredged in seasoned flour, then egg wash, and finally a mixture of panko breadcrumbs with fresh herbs and garlic. I use bone-in chicken thighs that I debone myself because they stay so much juicier than breasts, but you can absolutely use chicken breasts if that's what you have. What makes these really work is the high heat and a light spray of oil on top. The oven needs to be at 425°F, and I always preheat my baking sheet. This creates an immediate sear on the bottom while the top gets golden and crispy. The garlic and herbs don't burn because they're mixed into the breadcrumbs rather than sitting on top. These cutlets are perfect for a weeknight dinner alongside roasted vegetables or a simple green salad. I've served them for Shabbat dinner with roasted potatoes and green beans, and they disappear fast. They're also fantastic cold the next day, sliced thin for sandwiches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken thighs or breasts pounded to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 2 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 1 tsp garlic powder
  • 3 large eggs beaten
  • 2 cups panko breadcrumbs
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme chopped
  • 1 tsp dried oregano
  • 2 tbsp olive oil for spraying

Method
 

  1. Preheat oven to 425°F. Place a large rimmed baking sheet in the oven while it preheats.
  2. Place chicken between two pieces of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
  3. Set up three shallow dishes: In the first, combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder. In the second, beat the eggs. In the third, mix panko breadcrumbs, minced garlic, parsley, thyme, oregano, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper.
  4. Working with one piece at a time, dredge chicken in seasoned flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Finally, press into breadcrumb mixture, coating both sides thoroughly.
  5. Carefully remove the hot baking sheet from oven. Spray lightly with cooking spray or brush with oil. Place coated chicken on the hot sheet, leaving space between pieces.
  6. Lightly spray or brush the tops of the cutlets with olive oil. Bake for 12-15 minutes, until golden brown and internal temperature reaches 165°F.
  7. Let rest for 3 minutes before serving. Serve immediately while crispy.

Notes

For extra crispy results, place the coated cutlets on a wire rack for 10 minutes before baking to let the coating set. These can be prepared through step 4 and refrigerated up to 4 hours ahead. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 485mg 21%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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