Parmesan-Crusted Chicken
Published Aug. 14, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless, skinless chicken breasts (about 8 ounces each)
- Kosher salt and black pepper
- 1¼cups panko bread crumbs
- ¾cup grated Parmesan
- 1tablespoon finely chopped fresh parsley, plus more for garnishing
- 2tablespoons extra-virgin olive oil
- ¼cup mayonnaise
- Lemon wedges (optional), for serving
Nutritional analysis per serving (4 servings)
473 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 37 grams protein; 491 milligrams sodium
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.
Makes way too much breading! We made 2x chicken 1x bread mixture and still had half left. I made it it a separate bowl this time to save the leftover for something else
Great recipe! In the rotation!
I used 1 lb of chicken tenderloins and didn’t pound them thinner and this turned out beautifully and so delicious! I coated the pieces heavily and had to throw out the remaining panko/Parmesan mixture. Next time I’ll try about half to 2/3 the amount. I’d also add a dash of cayenne for a bit of kick.