This crispy oven baked chicken cutlets recipe comes together so quickly in only a few simple steps! Irresistibly golden and crunchy on the outside and juicy on the inside, this baked chicken recipe is a great healthy alternative to deep-fried cutlets.
Slice each chicken breast in half horizontally to create 8 chicken cutlets then pound them to an even form and thickness, about ¼ inch thick.
Heat the oven to 425F.
In a shallow bowl, combine the flour, salt, pepper, garlic powder, onion powder, paprika, dried parsley, and dried basil. Whisk the eggs together in another shallow bowl. And in a third shallow bowl, combine the panko breadcrumbs with the shredded asiago or parmesan cheese.
Dredge the chicken cutlets in the flour (shaking off the excess), transfer them to a bowl with the whisked eggs, and coat the chicken in panko (shaking off the excess).
Place the breaded chicken cutlets onto a lined sheet pan and continue with the rest of the cutlets.
Bake the chicken cutlets for 30 minutes, flipping them halfway.