Oven Fried Chicken Breast Cutlets | Recipes

Oven Fried Chicken Breast Cutlets

(6) Ratings:
Prep Time:
Baking Time:
Makes:12 servings

With a crispy breadcrumb coating, this delicious chicken recipe gives you the taste of being fried with the goodness of being baked. Dig in!


4 lbs 1.8 kg boneless skinless chicken breasts, cut in half thickness-wise
6 eggs
1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL salt, divided
1 tsp 5 mL pepper, divided
1 tsp 5 mL garlic powder
3 cups 750 mL seasoned Italian breadcrumbs
1/3 cup 75 mL Crisco® Vegetable or Canola Oil, divided


  1. Place oven rack in lowest position and preheat to 475ºF (220ºC). Line 2 baking sheets with foil. Drizzle each sheet with 1 tbsp (15 mL) oil,
  2. Whisk eggs, 1 tsp salt and ½ tsp pepper in shallow dish. Combine flour, remaining salt and pepper and garlic powder in 2nd shallow dish. Place breadcrumbs in 3rd shallow dish.
  3. Dip chicken breasts in flour, then dip in egg mixture and cover with breadcrumbs. Place on baking sheets and drizzle with canola oil.
  4. Bake in preheated oven for 15 minutes, turn over and continue cooking 5 to 10 minutes longer, or until no longer pink inside.


  • Cutting chicken breasts in half shortens the cooking time significantly and extends the portion sizes.
  • When breading chicken, use pie plates or square baking dishes for bread crumbs, flour and eggs – these dishes are wide and shallow enough to hold the chicken breasts. Keep these dishes close together on your counter to prevent drips.
  • For perfectly baked chicken (that seems fried), brush the chicken with oil and then bake at a high temperature. The chicken stays moist and crispy (and gets downright delicious!)

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