Crispy edges. Juicy chicken. A garlicky Parmesan crust that smells like a dream while it bakes. And then the best part—melted cheese that drapes right over the top and turns a simple pan of cutlets into a dinner everyone actually gets excited about.
This is the kind of recipe you pull out when you want something that feels a little “restaurant-y” without extra work. No frying. No splattered stove. Just a quick breading, a hot oven, and a cheesy finish that makes every bite rich, salty, and satisfying.
And yes, it’s weeknight-friendly. The prep is straightforward, the cook time is quick, and you can build a whole meal around it with whatever you’ve got in the fridge.
YOU WILL LOVE THESE BAKED GARLIC PARMESAN CHICKEN CUTLETS
CRISPY WITHOUT FRYING: You still get that crunchy, golden bite, but the oven does the work.
BIG FLAVOR, SIMPLE INGREDIENTS: Garlic, Parmesan, Italian seasoning, and a little butter or oil go a long way.
MELTED CHEESE ON TOP: That gooey layer turns the cutlets into something special.
FAST DINNER ENERGY: Thin cutlets cook quickly, so dinner doesn’t drag on forever.
EASY TO SERVE A MILLION WAYS: Pasta night? Sandwich night? Salad night? This recipe fits all of it.
WHAT ARE CHICKEN CUTLETS, ANYWAY?
Chicken cutlets are thin pieces of chicken breast. Sometimes they’re already sliced for you. Sometimes you make them by slicing a breast in half horizontally (like opening a book) and gently pounding it to an even thickness.
Thin chicken is a big deal here.
It cooks fast. It stays tender. And it gives you more surface area for that garlic-Parmesan coating, which is basically the whole point.
If your chicken pieces are uneven, you’ll end up with one end overcooked while the thick end is still trying to catch up. A few minutes of prep fixes that.
BAKED GARLIC PARMESAN CHICKEN CUTLETS INGREDIENTS
This recipe is all about layers: seasoned chicken, a crisp coating, and cheese melted right on top. Nothing fussy. Just smart basics that taste like you tried harder than you did.
You’ll need:
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2 pounds chicken cutlets (or 4 large boneless skinless chicken breasts, sliced into cutlets)
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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½ teaspoon paprika (optional, but it adds color)
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½ cup all-purpose flour
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2 large eggs
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2 tablespoons milk (or water)
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1½ cups panko breadcrumbs
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¾ cup grated Parmesan cheese (the fine, shelf-stable kind works great here)
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2 teaspoons minced garlic (or 1 teaspoon garlic powder if you prefer)
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3 tablespoons chopped fresh parsley (optional, for serving)
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3 tablespoons melted butter (or olive oil)
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1½ to 2 cups shredded mozzarella cheese
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½ cup shredded provolone (optional, but amazing for flavor)
Optional for serving:
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Warm marinara sauce for dipping
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Lemon wedges (a squeeze brightens everything)
THE CHEESE CHOICES THAT WORK BEST
Mozzarella gives you that classic “melt and stretch.” Provolone adds a slightly sharper, more grown-up flavor.
If you want to mix it up, here are a few good options:
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Monterey Jack: melts smoothly and stays creamy
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Swiss: a bolder flavor, great if you like a little bite
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Cheddar: sharper and richer, especially if you use a mild one
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Parmesan on top: a light sprinkle over the cheese adds a salty finish
PRO TIP: Shred your own cheese if you can. Pre-shredded cheese is convenient, but it often has anti-caking ingredients that can make it melt a little less smoothly.
SUBSTITUTIONS AND ADDITIONS
BREADCRUMBS: Panko is the crisp king, but regular breadcrumbs work. If you use regular, the coating will be a bit tighter and less crunchy.
PARMESAN: Grated Parmesan (the fine kind) blends into the coating beautifully. Shredded Parmesan works too, but it won’t distribute as evenly.
GARLIC: Minced garlic gives a punchy flavor. Garlic powder is milder and more evenly spread. Either one is fine.
GLUTEN-FREE: Use a gluten-free flour blend and gluten-free panko. Keep everything else the same.
SPICE: Add a pinch of crushed red pepper flakes to the breadcrumb mix if you want some heat.
EXTRA CRUNCH: Mix 2 tablespoons of grated Parmesan into the panko and lightly toast it in a dry skillet for 2-3 minutes before breading. It’s a small step that makes a big difference.
HOW TO MAKE BAKED GARLIC PARMESAN CHICKEN CUTLETS WITH MELTED CHEESE
You’re going to set up a simple breading station, bake at a higher heat for crisp edges, then add cheese at the end so it melts without burning.
STEP ONE: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil, then place a wire rack on top if you have one. Spray lightly with cooking spray.
STEP TWO: Pat the chicken cutlets dry with paper towels. Sprinkle both sides with salt, pepper, garlic powder, Italian seasoning, and paprika.
OUR RECIPE DEVELOPER SAYS
Dry chicken breads better. If the surface is wet, the flour turns gummy and the coating won’t stick as nicely.
STEP THREE: Set up three shallow bowls.
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Bowl 1: flour
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Bowl 2: eggs whisked with milk
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Bowl 3: panko breadcrumbs, Parmesan cheese, minced garlic, and a pinch of salt and pepper
STEP FOUR: Bread the chicken.
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Dredge in flour (shake off excess)
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Dip in egg mixture (let the drip fall off)
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Press into the breadcrumb-Parmesan mix, coating well
STEP FIVE: Place the cutlets on the prepared rack or baking sheet. Drizzle or brush the tops with melted butter (or olive oil). This helps them brown and crisp.
PRO TIP: If you don’t have a rack, it’s still fine. Just flip the cutlets halfway through baking so both sides crisp up.
STEP SIX: Bake for 10 minutes, then flip the cutlets. Bake another 5-7 minutes, or until the chicken reaches 165°F.
STEP SEVEN: Add the cheese. Sprinkle mozzarella and provolone over each cutlet.
STEP EIGHT: Return to the oven for 2-3 minutes, just until the cheese is melted. If you want bubbly browned spots, switch to broil for 30-60 seconds, watching closely.
STEP NINE: Let the chicken rest for 3-5 minutes. Sprinkle with parsley, and serve warm.
HOW TO GET THAT GOLDEN, CRISPY COATING
A few small things make this recipe go from “pretty good” to “wow, that crunch.”
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Use panko. It stays crisp and bakes up light.
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Don’t skip the butter or oil. Fat helps browning.
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Bake hot. A higher temperature crisps the outside faster.
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Don’t crowd the pan. Give the cutlets space so they roast instead of steam.
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Rest a few minutes before cutting. It keeps the juices inside instead of on the plate.
If you’re working with extra-thick chicken pieces, pound them gently to even them out. You’ll get an even bake and a better bite.
HOW TO SERVE THESE CHEESY CHICKEN CUTLETS
This dish is a main character. You can keep sides simple.
Here are a few easy ways to build a full plate:
PASTA NIGHT: Serve with buttered noodles, spaghetti, or a simple garlic pasta. Spoon marinara over the chicken if you like that chicken-parm vibe.
SALAD NIGHT: Slice the cutlets and pile them on a big Caesar salad or a simple mixed greens salad with a lemony dressing.
SANDWICH NIGHT: Tuck a cutlet into a toasted bun with extra marinara and melted cheese. Add lettuce if you want crunch.
VEGGIE SIDES: Roasted broccoli, green beans, or asparagus are perfect. The salty crust loves something fresh next to it.
POTATO SIDES: Mashed potatoes, roasted baby potatoes, or even fries. The melted cheese makes this feel extra cozy.
MAKE AHEAD TIPS
This recipe can fit into a busy day if you do a little prep earlier.
MAKE AHEAD (BREADING): Bread the chicken and place it on a baking sheet. Cover and refrigerate for up to 8 hours. When it’s time to cook, bake as directed.
MAKE AHEAD (FREEZER): Bread the cutlets and freeze them on a sheet pan until solid, then transfer to a freezer bag. Bake from frozen at 425°F, adding about 6-10 minutes to the cook time. Add cheese at the end like usual.
PRO TIP: If baking from frozen, keep the cutlets in a single layer with space. Crowding makes frozen pieces steam, and you’ll lose crispness.
HOW TO STORE BAKED CHICKEN CUTLETS
These hold up well, especially if you reheat them the right way.
IN THE FRIDGE: Store leftovers in an airtight container for up to 3 days.
IN THE FREEZER: Freeze cooked cutlets in a single layer, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
REHEATING:
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OVEN: 350°F for 10-15 minutes, until heated through
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AIR FRYER: 350°F for 5-7 minutes (great for crisping)
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MICROWAVE: Quick, but the coating will soften. Use short bursts so you don’t overcook the chicken.
NOTE: Always ensure chicken is heated to 165°F before serving.
BAKED GARLIC PARMESAN CHICKEN CUTLETS FAQS
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work well, but they’re thicker and take longer. Pound them slightly or expect a longer bake time.
Do I have to flip the cutlets?
If you’re using a wire rack, flipping isn’t required. If they’re directly on the pan, flipping helps both sides crisp.
Why is my coating falling off?
Usually it’s one of these: the chicken was wet, the flour layer was too thick, or the cutlets were moved too much while baking. Pat dry, shake off excess flour, and press the crumbs on firmly.
Can I add marinara sauce on top like chicken Parmesan?
You can. Bake the cutlets first, add a spoonful of warm marinara, then add cheese and melt. Don’t add cold sauce too early or you’ll soften the crust.
What’s the best way to slice chicken breasts into cutlets?
Place your hand flat on the chicken breast and carefully slice horizontally with a sharp knife. Go slow. If you’d rather not slice, you can pound the chicken to an even thickness instead.
Baked Garlic Parmesan Chicken Cutlets with Melted Cheese
Equipment
- Baking sheet
- Parchment paper or foil
- Wire rack (optional)
- 3 shallow bowls for breading
- Instant-read thermometer
Ingredients
- 2 pounds chicken cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika optional
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 2 teaspoons minced garlic or 1 teaspoon garlic powder
- 3 tablespoons melted butter or olive oil
- 1½ to 2 cups shredded mozzarella cheese
- ½ cup shredded provolone optional
- Chopped parsley optional, for serving
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil. Add a wire rack if using, and spray lightly with cooking spray.
- Pat chicken dry. Season both sides with salt, pepper, garlic powder, Italian seasoning, and paprika.
- Set up three bowls: flour in the first, eggs whisked with milk in the second, and panko mixed with Parmesan and minced garlic in the third.
- Bread each cutlet: coat in flour (shake off extra), dip in egg, then press into the panko-Parmesan mixture.
- Place breaded chicken on the prepared sheet. Brush or drizzle tops with melted butter (or olive oil).
- Bake for 10 minutes. Flip the cutlets and bake 5-7 minutes more, until the chicken reaches 165°F.
- Sprinkle mozzarella (and provolone, if using) over each cutlet.
- Bake 2-3 minutes more, just until melted. For browned bubbles, broil 30-60 seconds, watching closely.
- Rest 3-5 minutes. Top with parsley and serve warm.
Notes
Nutrition
