Parmesan-Crusted Chicken
Published August 14, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 boneless, skinless chicken breasts (about 8 ounces each)
Kosher salt and black pepper
1 ¼ cups panko bread crumbs
¾ cup grated Parmesan
1 tablespoon finely chopped fresh parsley, plus more for garnishing
2 tablespoons extra-virgin olive oil
¼ cup mayonnaise
Lemon wedges (optional), for serving
Nutritional analysis per serving (4 servings)
15 grams carbs; 107 milligrams cholesterol; 473 calories; 11 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 28 grams fat; 1 gram fiber; 491 milligrams sodium; 37 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a sheet pan with parchment paper.
- Step 2
Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets. (You’ll have 4 total pieces.)
- Step 3
Using a meat mallet or rolling pin, pound the cutlets until ¼-inch thick. Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Step 4
In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½ teaspoon salt and ½ teaspoon pepper. Add oil and toss until the bread crumbs are evenly coated.
- Step 5
Working one at a time, brush each chicken cutlet all over with 1 tablespoon mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.
- Step 6
Sprinkle lightly with salt and serve hot or warm.
Private Notes
Comments
Sometimes I sub Dijon mustard for the mayo, and I preheat the sheet pan in the oven. The cutlets brown better with a crispier crust when added to a hot pan.
A great alternative is to use Caesar dressing in stead of mayo. Use panko so they’re crispiest, I bake on a wire rack.
This is an excellent way to cook eggplant slices.
Great as is but also delicious with a good ceasar dressing in lieu of the mayo!
Definitely cook on a wire rack if possible. It tasted delicious - but the chicken’s juices puddle and the breaded chicken is now soggy breaded chicken. My son doesn’t enjoy mushy food, so this turned him off.
Beat two eggs and use instead of Mayo- healthier!