MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Parmesan-Crusted Chicken
Categories: Poultry, Breads, Cheese, Herbs
Yield: 4 Servings
2 Chicken breasts (8 oz ea);
- boned, skinned
Salt & black pepper
1 1/4 c Panko bread crumbs
3/4 c Parmesan; grated
1 tb Fresh parsley; fine chopped,
- more for garnish
2 tb Extra-virgin olive oil
1/4 c Mayonnaise
Lemon wedges; for serving
Set oven @ 425 F/218 C. 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 ts salt and 1/4 ts pepper.
In a large, shallow bowl or rimmed plate, combine the panko,
Parmesan, and parsley with 1/2 ts salt and 1/2 ts 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 tb
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.
Recipe by Lidey Heuck
Recipe FROM:
https://cooking.nytimes.com
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