Parmesan-Crusted Chicken 

By Lidey Heuck

Published Aug. 15, 2024

Parmesan-Crusted Chicken 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(3,422)
Comments
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These crunchy, cheesy breaded chicken breasts are baked, not fried, making for hands-off cooking and easy cleanup. Instead of relying on a typical three-part dredge — with flour, eggs and bread crumbs — this recipe uses mayonnaise to help the bread crumbs adhere to the chicken. The mayonnaise does the job beautifully, adding flavor and moisture in the process. Tossing the panko-Parmesan mixture in olive oil helps the bread crumbs brown in the oven, mimicking the crisp texture of a fried cutlet but with way less oil. Serve with a simple green salad or your favorite sauce for dipping, as these breaded chicken cutlets are essentially large-format, dinner-friendly chicken tenders.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Heat oven to 425 degrees. Line a sheet pan with parchment paper.

  2. 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.)

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Sprinkle lightly with salt and serve hot or warm.

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Ratings

5 out of 5
3,422 user ratings
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Comments

Amanda

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.

jeffthechef

A great alternative is to use Caesar dressing in stead of mayo. Use panko so they’re crispiest, I bake on a wire rack.

Jane

This is an excellent way to cook eggplant slices.

Katie

So much easier than egg wash, delicious too!

AJRoc

Genius recipe. I’ve made countless batches of Italian-style pan-fried chicken cutlets; when my kids come home for a visit, they inhale them for dinner, lunches and snacks. The most tedious part of making them is the frying. It’s messy, time-consuming and leaves my house smelling like fried food. Now, I can make my usual bread crumb mix (adding some garlic powder and going 50/50 Parmesan and Pecorino), coat the cutlets per the recipe and pop them in the oven. I took the advice of another commentator and baked them on a wire rack that I sprayed with cooking spray. They come out crispy, juicy and a bit lighter tasting than the fried version. I’m sold! Thank you Lidey.

Dinner Dad

Huge hit with the kids - they liked it so much the first time I made it that I made it again the next night! This might be controversial to some, but I use the Kraft grated cheese in the plastic jar and it's just as delicious. Consider adding a few red pepper flakes if you want a little extra kick. I forgot the parsley and didn't even miss it. To save time and ingredients, consider using the Italian seasoned bread crumbs.

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