Parmesan-Crusted Chicken 

By Lidey Heuck

Published August 14, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(4,236)
Comments
Read comments

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

  • 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

Ingredient Substitution Guide
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

  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
4,236 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.

Deborah S.

Easy weeknight recipe. We served it with roasted baby potatoes, cooked in the oven at the same temperature for exactly the same time. This recipe had a cozy retro feel to it As others have noted, there was too much Panko, and cooking on a wire rack would have made it more crispy.

annie

very tender and tasty. i will make again.

Tricia

Great as is but also delicious with a good ceasar dressing in lieu of the mayo!

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