Mediterranean Super Crispy Oven-Baked Cutlets
These oven-baked chicken cutlets bring Mediterranean flavors and a lighter spin to the classic fried version. The trick is using panko breadcrumbs mixed with Parmesan and Italian seasoning for an ultra-crispy coating that rivals pan-frying—without the excess oil. Marinating the chicken in lemon, garlic, and herbs adds a bright Mediterranean touch, while baking keeps the dish light yet satisfying. Perfect for weeknights, these cutlets pair beautifully with a fresh salad, roasted vegetables, or tucked into a pita wrap.
Time
Prep Time: 15 minutes (plus optional 30-minute marinade)
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Ingredients
For the Chicken:
4 chicken cutlets (or 2 boneless, skinless chicken breasts sliced thin into cutlets)
For Breading & Seasoning:
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs (for maximum crispiness)
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
For Cooking:
Extra virgin olive oil (or neutral oil), for drizzling or lightly spraying
Optional for Serving:
Lemon wedges
Flaky sea salt
Optional for Marinating (adds extra flavor):
2 tablespoons lemon juice + zest of 1 lemon
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
Instructions
Optional marinade: If time allows, place chicken cutlets in a bowl with lemon juice, zest, garlic, Italian seasoning, salt, and pepper. Toss well, cover, and let marinate for 30 minutes in the fridge.
Preheat oven: Set oven to 425°F (220°C). Place a wire rack on a baking sheet (for maximum crispiness) and lightly grease with olive oil or cooking spray.
Set up breading station: Place flour in one shallow dish, beaten eggs in another, and in the third dish mix panko, Parmesan, Italian seasoning, salt, and pepper.
Bread the chicken: Dredge each cutlet in flour (shake off excess), dip into eggs, then press into the breadcrumb mixture until fully coated.
Arrange on rack: Place coated cutlets on the prepared rack. Lightly drizzle or spray with olive oil for extra crispiness.
Bake: Cook in the preheated oven for 20–25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
Serve: Sprinkle with flaky sea salt and a squeeze of fresh lemon before serving.
Tips & Variations
Extra crunch: Mix a spoonful of sesame seeds or crushed cornflakes into the panko for added texture.
Cheesy twist: Swap Parmesan with Pecorino Romano for a sharper, saltier bite.
Herb boost: Add fresh parsley, basil, or oregano to the breadcrumb mix for brighter Mediterranean flavor.
Spicy version: Stir smoked paprika, cayenne, or chili flakes into the breadcrumbs for a mild kick.
Gluten-free option: Use almond flour instead of all-purpose flour and gluten-free panko or crushed rice crackers.
Make it lighter: Instead of eggs, use egg whites or a mix of Greek yogurt and Dijon mustard as a binder.
Serving ideas:
Slice into strips and serve over a Greek salad with olives, tomatoes, and feta.
Use as the protein in a pita wrap with tzatziki and cucumbers.
Pair with roasted vegetables and a drizzle of tahini or hummus.
Meal prep tip: These reheat well in an air fryer or hot oven to restore crispiness—avoid microwaving, which softens the crust.
Kid-friendly: Serve with marinara sauce or a light yogurt-based dip for picky eaters.
Q&A
Q: Can I make these cutlets ahead of time?
A: Yes. You can bread the chicken and store it in the fridge for up to 24 hours before baking. For longer storage, freeze the breaded cutlets and bake directly from frozen (adding about 5 extra minutes).
Q: Do I need the wire rack for baking?
A: The rack helps hot air circulate, keeping both sides crispy. If you don’t have one, bake directly on a parchment-lined sheet and flip halfway through.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs work well and stay juicy, though they may take a few extra minutes to cook through.
Q: How do I keep the breading from falling off?
A: Make sure to pat the chicken dry, press the crumbs firmly onto the surface, and let the breaded cutlets rest for 5 minutes before baking.
Q: What sauces pair well with these cutlets?
A: They’re delicious with tzatziki, marinara, garlic aioli, or even just a squeeze of lemon.
Nutrition
(per cutlet, assuming 4 servings)
Calories: ~280
Protein: ~27 g
Fat: ~12 g
Carbohydrates: ~15 g
Fiber: ~1 g
Net Carbs: ~14 g
(Values will vary depending on the amount of oil and Parmesan used.)
Conclusion
These Mediterranean Super Crispy Oven-Baked Cutlets deliver the crunch of fried chicken without the heavy oil. Coated in a golden panko-Parmesan crust and seasoned with herbs, they’re versatile enough for salads, wraps, or a main dish with roasted veggies. The optional lemon-garlic marinade adds a fresh Mediterranean flair, making them flavorful even before baking. Quick, healthier, and family-friendly, this recipe is a go-to for weeknights and meal prep.