Baked Garlic Parmesan Chicken Cutlets With Melted Cheese

Name: Baked Garlic Parmesan Chicken Cutlets With Melted Cheese
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 1 ½ pounds chicken cutlets (or 2 large chicken breasts, sliced into cutlets); 1 teaspoon salt; ½ teaspoon black pepper; ½ cup all-purpose flour; 2 large eggs; 1 ½ cups panko breadcrumbs; ½ cup finely grated parmesan cheese; 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon paprika; cooking spray or 2 tablespoons olive oil (for browning the coating); 1 ½ cups shredded mozzarella cheese; ½ cup shredded provolone cheese (optional); GARLIC PARMESAN BUTTER; 4 tablespoons unsalted butter (melted); 3 cloves garlic (minced); ¼ cup grated parmesan cheese; 2 tablespoons chopped fresh parsley (optional)

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If you want a dinner that feels a little special without turning your kitchen into a disaster, these baked garlic parmesan chicken cutlets with melted cheese are it. They’re crispy on the outside, juicy in the middle, and finished with a buttery garlic-parmesan brush and a blanket of melty cheese.

Simple ingredients. Big payoff.

This is one of those recipes that works on a random weeknight, but also feels totally at home on a weekend when you’ve got a little more time and you want dinner to look like you tried. The oven does most of the work, and the broiler handles the final “wow” moment when the cheese bubbles and turns lightly golden.

A lot of baked chicken cutlet recipes promise crunch and deliver… softness. Not here. The trick is a hot oven, a wire rack (or a smart sheet-pan setup), and a quick mist of oil that helps the breadcrumb coating brown like it would in a shallow fry. You still get that crisp bite without standing over hot oil.

And the flavor? Garlic, parmesan, Italian seasoning, a little paprika, plus that rich cheesy finish. It hits the comfort-food craving fast.

Why you’ll love this recipe

There’s a reason chicken cutlets show up in so many dinner rotations. They cook quickly, they take on flavor easily, and everyone recognizes them as “good dinner.”

This version has a few extra things going for it.

Crispy without frying. You still get a crunchy coating, but the oven keeps it easy and hands-off.
Garlic parmesan flavor in every layer. Seasoned breadcrumbs, parmesan in the coating, and a garlic-butter finish.

Melted cheese on top. It makes the cutlets feel hearty and restaurant-style.
Easy to scale up. Feeding more people? Double the cutlets and use two sheet pans.
Leftovers reheat well. Especially if you use the oven or air fryer to bring the crunch back.

Ingredients

Here I explain the best ingredients for this baked garlic parmesan chicken cutlets recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

Chicken

Chicken cutlets – Thin cutlets cook fast and stay juicy. You can buy cutlets already sliced, or slice chicken breasts in half horizontally. If the pieces are uneven, pound them lightly so they cook at the same speed.

Salt + pepper – Season the chicken before breading. If you rely on the breadcrumbs alone, the inside can taste bland.

The breading

All-purpose flour – The first layer. It helps the egg stick evenly, which helps the breadcrumbs stick evenly. It’s a small step that makes a big difference.

Eggs – The glue. Whisk them well so the coating goes on smoothly.

Panko breadcrumbs – Panko gives the crispiest texture in the oven. Regular breadcrumbs work, but panko stays lighter and crunchier.

Parmesan cheese – Use finely grated parmesan in the breading so it spreads evenly. It adds salty, savory flavor and helps the coating brown.

Italian seasoning – Adds a classic herby flavor. If you don’t have it, you can use a mix of dried oregano and dried basil.

Garlic powder – This brings garlic flavor into the breading without risking burnt fresh garlic.

Paprika – Adds color and a subtle smoky sweetness. Use regular paprika or smoked paprika.

The garlic parmesan finish

Butter – Melted butter makes the garlic-parmesan topping rich and glossy.

Fresh garlic – Minced garlic gives you that real garlic bite. If you want a softer garlic flavor, use a little less or sauté it briefly in the butter.

More parmesan – Because the finish should taste like parmesan, not just “butter.”

Parsley (optional) – Adds fresh color and a clean finish.

The melted cheese topping

Mozzarella – Classic melty cheese. Great cheese pull, mild flavor.

Provolone (optional) – Adds a little more flavor than mozzarella. A mix of mozzarella and provolone is my favorite here.

Shredded cheese tip – Shred your own if you can. Pre-shredded cheese doesn’t melt as smoothly.

A quick note on keeping baked cutlets crispy

Crispy baked cutlets come down to airflow and heat.

If the cutlets sit flat on a pan, the bottom can steam. That’s where crispness goes to die.

A wire rack fixes it by lifting the chicken so hot air can circulate. If you don’t have a rack, you can still get good results. Just flip the cutlets halfway through baking and make sure the pan is preheated.

Also, don’t skip the oil spray. A light mist helps the crumbs brown evenly.

How to make baked garlic parmesan chicken cutlets with melted cheese

I’ve included step by step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

1) Prep the oven and pan

Preheat the oven to 425°F.

Place a wire rack on top of a rimmed baking sheet, then spray the rack lightly with cooking spray. This keeps the coating from sticking and helps the cutlets lift easily.

If you’re skipping the rack, line the sheet pan with parchment paper and give it a light spray.

2) Set up a breading station

You’ll want three shallow bowls or dishes.

Bowl 1: flour + a pinch of salt and pepper
Bowl 2: whisked eggs
Bowl 3: panko + parmesan + Italian seasoning + garlic powder + paprika + a pinch of salt and pepper

Mix the breadcrumb bowl really well. You want the seasoning spread out, not clumped in one corner.

3) Bread the chicken

Pat the chicken dry with paper towels. This helps the coating stick.

Bread each piece like this:

Dredge lightly in flour. Shake off excess.
Dip in egg. Let the extra drip off.

Press into the breadcrumb mixture. Press firmly so the coating sticks.

Place the coated cutlets on the wire rack.

When they’re all on the rack, lightly spray the tops with cooking spray or drizzle with a little olive oil. You don’t need much.

4) Bake

Bake at 425°F for 14–18 minutes, depending on thickness.

Thin cutlets may be done closer to 14 minutes. Slightly thicker ones may need 18 minutes.

For best results, flip the cutlets at the halfway point if you’re not using a rack. If you are using a rack, flipping isn’t required, but you can if you want extra even browning.

The chicken is done when it reaches 165°F in the thickest part.

5) Add the cheese

When the chicken is cooked through, pull the pan out of the oven.

Top each cutlet with shredded mozzarella (and provolone if using). Don’t pile it too high. A nice even layer melts better than a mound.

Return to the oven for 2–3 minutes, just until the cheese melts.

6) Make the garlic parmesan butter and finish

While the cheese melts, stir together:

melted butter
minced garlic
grated parmesan
chopped parsley (optional)

Once the cheese is melted, switch the oven to broil and broil for 1–2 minutes to lightly brown the cheese. Watch it closely.

Remove the pan from the oven and brush or spoon the garlic parmesan butter over the tops. A little goes a long way, but it’s hard to stop once you smell it.

Rest the cutlets for 5 minutes before serving. That short rest keeps the juices in the chicken.

Recipe tips that actually help

Use thin cutlets. Thin chicken cooks quickly and stays tender. Thick pieces can dry out before the coating browns.

Press the breadcrumbs on. Gentle tapping doesn’t cut it. Press the crumbs so they stick.

Season every layer lightly. Flour, crumbs, and garlic butter each get a little seasoning. That’s what makes the final flavor taste full, not flat.

Don’t drown the chicken in butter. The garlic parmesan butter is a finish, not a soak. Too much can soften the coating.

Broil at the end, but stay close. Cheese can go from golden to dark fast.

Let it rest. Five minutes. That’s all. It helps the chicken stay juicy when you cut into it.

Make ahead tips

This recipe can be prepped ahead without much trouble.

Bread the cutlets ahead:
Bread the chicken and place it on a sheet pan. Cover and refrigerate for up to 8 hours. Bake when ready.

If you’re doing this, lightly mist the cutlets with oil right before they go into the oven.

Freeze breaded cutlets:
Bread the chicken, then freeze the pieces on a sheet pan until firm. Transfer to a freezer-safe bag and freeze for up to 2 months.

Bake from frozen at 425°F, adding extra time. Start checking around the 20-minute mark and go from there.

Recipe variations

This recipe is made with classic garlic parmesan flavor and melted cheese. If you’d like to switch it up, try one of these easy variations.

Make it spicy

Add ¼ teaspoon cayenne to the breadcrumb mix, or sprinkle crushed red pepper flakes into the garlic butter.

Make it “chicken parm style”

Spoon a little marinara on top of the baked cutlets before adding cheese. Then melt the cheese and broil. Same method, different vibe.

Swap the cheese

Fontina for extra melt and a richer flavor
Monterey Jack for a mild, creamy finish
Smoked provolone for a deeper flavor (use it sparingly)

Add a crunchy topping

After the cheese melts, sprinkle a tablespoon of toasted panko mixed with parmesan over the top. Crunch on crunch.

Gluten free option

Use gluten free flour and gluten free panko. Crushed rice cereal or crushed gluten free cornflakes also work well for the coating.

Air fryer method

Air fry at 400°F for 8–10 minutes, flipping halfway through, depending on thickness. Add cheese at the end and cook 1–2 minutes more until melted.

What to serve with it

These baked cutlets can go a lot of directions. They’re the main protein, so you can keep sides simple and still feel like dinner is complete.

Pasta
A bowl of buttered noodles, garlic pasta, or a simple marinara pasta fits perfectly.

Potatoes
Mashed potatoes, roasted baby potatoes, or even a baked potato. All good.

Vegetables
Roasted broccoli, green beans, asparagus, or a simple side salad with a tangy dressing.

Bread
A warm roll or garlic bread is always welcome, especially if you’re serving it with pasta or a sauce.

If you want the easiest plate: cutlets + salad + roasted potatoes. Done.

Storage and reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating (best method):
Reheat in a 375°F oven for 10–12 minutes on a sheet pan. This helps the coating crisp back up.

Air fryer reheating:
Air fry at 350°F for 4–6 minutes.

Microwave:
It works, but the coating will soften. If you use the microwave, do it in short bursts and expect a softer crust.

Freezing cooked cutlets:
You can freeze them after baking, but the coating won’t be as crisp after thawing. Still tasty, just a texture change.

Frequently asked questions

Can I use chicken breasts instead of cutlets?

Yes. Slice each chicken breast in half horizontally to create cutlets. If they’re still thick, pound them lightly.

How do I know when the chicken is done?

Use a thermometer if possible. Chicken is done at 165°F in the thickest part.

Why did my coating fall off?

Usually one of these:

the chicken was wet (pat it dry)
you skipped flour
you didn’t press the crumbs on
you flipped too early and the coating hadn’t set yet

Can I use regular breadcrumbs instead of panko?

Yes. Panko gives the best crunch, but regular breadcrumbs still work. The coating will be a little denser.