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 monounsaturated 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.
Really enjoyed this easy recipe. Based on some comments, I chose to add flavor by mixing some chili crunch with the mayo - yum - and seasoned the chicken with a good quality seasoned salt instead of plain salt. Baked on a well seasoned stoneware pan lightly sprayed with avocado oil and had no issue with sticking. Perfectly crunchy. Will make again.
Always a hit and very forgiving! I’ve added wheat bread crumbs for some extra fibre or when out of panko. I double this one each time to make sure we have some leftovers to share and eat.
For a Southern pantry hack, sub finely-crushed Ritz crackers for the panko and olive oil. Crispy, crunchy, and usually available in my cabinet!