Subj : NYT Most Popular 2024/01
To : All
From : Dave Drum
Date : Thu Jan 23 2025 06:57 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Parmesan-Crusted Chicken
Categories: Poultry, Breads, Cheese, Herbs
Yield: 4 servings
2 Boned, skinned (8 oz ea)
- chicken breasts
Salt & black pepper
1 1/4 c Panko bread crumbs
3/4 c Grated Parmesan
1 tb Fine chopped fresh parsley;
- more for garnish
2 tb Extra-virgin olive oil
1/4 c Mayonnaise
Lemon wedges; for serving
Set oven @ 425ºF/218ºC. 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. (You’ll have 4 total pieces.)
Using a meat mallet or rolling pin, pound the cutlets
until 1/4" thick. Season with 1/2 teaspoon salt and 1/4
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.
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.
Sprinkle lightly with salt and serve hot or warm.
By: Lidey Heuck
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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