Let’s go over step by step directions on how long to bake chicken cutlets in the oven, pan fried, and in the air fryer so they are juicy and moist. When you Cook Thin Chicken Breast in Oven there are tips to making sure they are not dry, how to add flavor making them an Italian style dinner we love.
Breaded in a skillet or marinated chicken cutlets in oven are delicious. A great way to jazz up a cheap cut of poultry that becomes tender pounded flat and sliced thin. A healthy family friendly meal baked in about 15 minutes to perfectly fork tender. (affiliate links present)
Baked Chicken Cutlets Recipe
If you do not pound the meat out flat, this is How Long to Cook Chicken Breast in Oven 350. Takes a lot longer this way and honestly doesn’t have near as much flavor as if they are made thinner. This way they can soak up your favorite sauce easily, or become super crispy coated with breadcrumbs.
If you need to know How to Bread Chicken Without Eggs we have a few other options for you here. I will share without breading below as well, with just seasonings which is a low calorie option you can enjoy too. Breadcrumbs will give the outsides a crispy crunchy texture though which we love.
Table of contents
- Baked Chicken Cutlets Recipe
- How to make chicken breast into cutlets?
- Chicken Cutlet Cook Time
- How to Bake Chicken Cutlets in the Oven
- Pan Fried Chicken Cutlets
- How to Cook Frozen Chicken Cutlets
- Chicken Breast Cutlets in Air Fryer
- How to make baked breaded chicken cutlets?
- How do you keep thin chicken breasts from drying out?
- How do you know when cutlets are done?
How to make chicken breast into cutlets?
Start with boneless, skinless chicken breasts. Place them on a clean cutting board. Hold each one steady with one hand and, using a sharp knife, carefully slice horizontally through the thickest part. Aim to slice evenly to create two thinner pieces, like opening a book.
- Place one breast between two sheets of plastic wrap or parchment paper on the cutting board.
- Using a meat mallet, rolling pin, or the flat side of a heavy knife, gently pound until it is about 1/4 to 1/2 inch thick. Repeat with the other slices.
Then decide how you want to cook them. You’re going to want to season both sides of the meat with your desired seasonings. Common ways to season chicken cutlets include salt, pepper, garlic powder, onion powder, paprika, or Italian seasoning.
You can also soak in a mixture of olive oil, lemon juice, and herbs OR teriyaki sauce for extra flavor to make Marinated Chicken in Air Fryer.
If you want to bread each piece, prepare a dredging station with flour, beaten eggs, and breadcrumbs like we do for Fried Chicken Cutlets. Dredge each seasoned cutlet in flour, dip it in beaten egg, and then coat it in breadcrumbs. Shake off any excess coating.
Chicken Cutlet Cook Time
The steps to making these on a sheet pan are similar to Oven Baked Chicken Tenders No Breading. If you do want to bake with breading you’ll want to sear first to get that to stick and then transfer to the oven for a few minutes until the insides reach 165 degrees inside and juices run clear. In the oven takes 14 minutes total.
How to Bake Chicken Cutlets in the Oven
With almost all of our Thin Sliced Chicken Breast Recipes they run around 12ish minutes to get the insides to a safe internal temp of 165.
- Preheat the oven to 360 F. Cut the chicken fillet into two thin slices.
- If you want it even more tender, put each piece in between two pieces of parchment paper and pound with a meat mallet to flatten.
- Mix spices and salt.
- Brush each slice of meat with 1 tbsp. olive oil and sprinkle with a sprinkle of your favorite spices on both sides.
- Line a baking sheet with non stick foil and place the chicken fillets on top.
Bake for 10 minutes. Flip each piece over to the other side and bake for another 3-5 minutes depending on their thickness, until it is white inside at 165 degrees F.
Pan Fried Chicken Cutlets
If you want to cook cutlets on the stove you will pound and bread as directed above. In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken cutlets and cook for 4 minutes per side (depending on thickness, until they reach 165 inside) until golden brown and cooked through.
How to Cook Frozen Chicken Cutlets
For the best, tenderest method I would follow our Frozen Chicken Tenders Instant Pot directions here. In the oven preheat to what is directed on your bag, around 375 – 400° degrees F. Arrange in a single layer on a baking sheet lined with parchment paper and cooking spray or foil. Leave space between them. Cover the top with foil so they can steam.
Bake according to the instructions on the package, typically for 20-25 minutes, flipping over halfway thru or until they are heated through and golden brown. I like to brush sauce on both sides when I flip them over, barbecue is the best choice, and remove the foil so they can brown like we do with How to Bake Frozen Chicken Wings.
Chicken Breast Cutlets in Air Fryer
We have directions for Chicken Cutlets in Air Fryer here for you that are breaded with Italian or a Panko breadcrumbs mixture as well. You can get it done the fastest and crispiest with this cooking method for sure. Negative to this is you can only cook a few at a time so if you have a large crowd I would opt for baking on a sheet pan.
How to make baked breaded chicken cutlets?
You’ll need 3 shallow/flat bowls. Whisk 2 eggs in one bowl + mix seasonings above into 3/4 cup all purpose flour together and put on a plate + pour 1 cup seasoned Italian breadcrumbs on a 3rd plate. Dry cutlets with paper towels. Coat cutlet in seasoned flour, then dip into egg to coat, press into bread crumbs mixture to coat the entire outside.
Once that is done you want to choose your cooking method. You can sear in a skillet and then quickly bake in oven at 400 until insides reach temp or skip the breading and bake flipping halfway to keep tender and juicy with just some sauce.
How do you keep thin chicken breasts from drying out?
Thin chicken breasts cook very quickly, under 30 minutes total, depending on their thickness. Be careful not to overcook them, as this can cause them to become dry and tough.
Use an instant-read meat thermometer to check for doneness often. Marinating beforehand can help maintain moisture as well. Jump to recipe and get started. But first here are some frequently asked questions;
How do you know when cutlets are done?
Thin chicken breasts cook relatively quickly, so it’s essential to monitor their internal temperature closely to prevent overcooking.
The USDA recommends to always cook chicken breasts to an internal temperature of 165° F or 74 degrees Celsius. This is true for thin or thick slices. Remember that meat will likely rise 5 degrees while resting so ideally remove at 160 degrees F.
There are ways to look for visual cues that indicate doneness for poultry if you don’t have a meat thermometer, you can;
1. Cooked chicken should have an opaque appearance throughout, with no traces of pinkness.
2. Press on the thickest part with a pair of tongs or your finger. Cooked poultry should feel firm to the touch, and the meat should spring back slightly when pressed.
3. Cut into the thickest part with a sharp knife. The meat should have a uniform color throughout without any pink.
4. You can estimate cooking time based on the size and thickness too. Thin breasts typically cook in 2-3 minutes per side over high heat, while thicker cuts may take longer.
5. Additionally, the juices should run clear like broth.
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How Long to Bake Chicken Cutlets
Equipment
- 1 cutting board if you need to slice yourself
- 1 meat mallet
Ingredients
- 2 chicken breasts or 4 cutlets if already sliced and pounded
- 1 tbsp olive oil
- 1/4 tsp salt and pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp garlic salt
Instructions
- How to pound breasts into cutlets – Cut the 2 fillets into two thin slices each = 4 thinner pieces. Put each piece in between two pieces of plastic wrap ideally or parchment paper and pound with a meat mallet to flatten.
- How to Bread Chicken – You'll need 3 shallow/flat bowls. Whisk 2 eggs in one bowl with a pinch of salt and pepper + mix seasonings above into 3/4 cup all purpose flour together and put on a plate + pour 1 cup seasoned Italian breadcrumbs on a 3rd plate. Dry cutlets with paper towels. Coat cutlet in seasoned flour, then dip into egg to coat, press into breadcrumbs mixture to coat the entire outside.
- Chicken cutlets in the oven without breading – Preheat the oven to 360 F. Mix seasonings listed above. Pat dry meat with paper towels. Brush each slice of meat with olive oil and sprinkle with spices on both sides. Line a baking sheet with non stick foil and place the chicken fillets on top. Bake for 10 minutes. Flip each piece over to the other side and bake for another 3-5 minutes depending on their thickness, until it is white inside at 165 degrees F.
- Breaded chicken cutlets in the oven – Follow step 1 and 2 above. Heat a cast iron skillet large enough to fit all pieces over medium high heat with 2 tbsp olive oil.
- Lay in skillet once all are coated. Brown on both sides for only 2 minutes on each side. Transfer oven proof skillet to the preheated oven at 360 F. (or transfer on to a sheet pan) to bake the rest of the time, about 8 minutes or until middle is 165 degrees and juices run clear.
- Pan fried chicken cutlets – Follow step 1 and 2 to bread cutlets. In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken cutlets and cook for 4 minutes per side (depending on thickness, until they reach 165 inside) until golden brown and cooked through.
- How to bake frozen chicken cutlets – These cannot be breaded. In the oven preheat to what is directed on your bag, around 375 – 400° degrees F. Arrange in a single layer on a baking sheet lined with parchment paper or foil. Leave space between them. Cover the top with foil so they can steam.
- Bake according to the instructions on the package, typically for 20-25 minutes, flipping over halfway thru or until they are heated through, 165 internally and golden brown. I like to brush sauce on both sides when I flip them over, barbecue is the best choice, and remove the foil so they can brown on the top nicely.