Parmesan-Crusted Chicken
These crunchy, cheesy breaded chicken breasts are baked, not fried, and are essentially large-format, dinner-friendly chicken tenders, making for hands-off cooking and easy cleanup. This recipe uses mayonnaise to help the bread crumbs adhere to the chicken.
Servings: 4
Equipment
- 1 Sheet pan
- 1 Parchment paper for the sheet pan
- 1 Meat mallet
- 1 Shallow bowl
Ingredients
- 1 lb Boneless, skinless chicken breasts Two breasts
- 3/4 cups Panko bread crumbs
- 1/3 cup Parmesan cheese, grated
- 1 Tbsp Fresh parsley, chopped
- 2 Tbsp Olive oil
- 1/4 cup Mayonnaise
- 1/2 ea Lemon, cut into wedges Optional
Instructions
- Heat oven to 425 degrees. Line a sheet pan with parchment paper.
- Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets.1 lb Boneless, skinless chicken breasts
- Using a meat mallet, pound the cutlets until ¼-inch thick. Season with ½ teaspoon salt and ¼ teaspoon pepper.
- 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.3/4 cups Panko bread crumbs, 1/3 cup Parmesan cheese, grated, 1 Tbsp Fresh parsley, chopped, 2 Tbsp Olive oil
- Working one at a time, brush each chicken cutlet all over with 1 tablespoon of mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan.1/4 cup Mayonnaise
- Bake for 22 minutes, flipping halfway through, until browned and cooked through.
- Serve with lemon wedges1/2 ea Lemon, cut into wedges