Recipe Book

Parmesan-Crusted Chicken

Chicken 45 min

Adapted from NYT Cooking (Lidey Heuck)

Ingredients

  • 2 boneless, skinless chicken breasts (about 8 oz each)
  • to taste kosher salt and black pepper
  • 1 1/4 cup 63 g panko bread crumbs
  • 3/4 cup 75 g grated Parmesan
  • 1 tbsp 15 ml fresh parsley, finely chopped, plus more for garnish
  • 2 tbsp 30 ml extra-virgin olive oil
  • 1/4 cup 60 ml mayonnaise
  • to taste lemon wedges, for serving (optional)

Method

  1. Heat the oven to 220°C (425°F). Line a sheet pan with parchment paper.
  2. Pat the chicken dry, then slice each breast in half horizontally to form 2 thin cutlets (4 total).
  3. Pound the cutlets to 1/4-inch thickness with a mallet or rolling pin. Season with 1/2 tsp salt and 1/4 tsp pepper.
  4. Combine the panko, Parmesan, and parsley with 1/2 tsp salt and 1/2 tsp pepper in a large shallow bowl. Add the oil and toss until evenly coated.
  5. Brush each cutlet all over with about 1 tbsp mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated.
  6. Place the breaded chicken on the prepared pan and bake 20–25 minutes, flipping halfway through, until browned and cooked through.
  7. Sprinkle lightly with salt and serve hot or warm.

Notes