Parmesan-Crusted Chicken

Name: Parmesan-Crusted Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 8 ounces each); Kosher salt and black pepper; 1 1/4 cups panko bread crumbs; 3/4 cup grated Parmesan; 1 tablespoon finely chopped fresh parsley, plus more for garnishing; 2 tablespoons extra-virgin olive oil; 1/4 cup mayonnaise; Lemon wedges (optional), for serving

By Lidey Heuck

Published Aug. 15, 2024

Parmesan-Crusted Chicken — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: 5(2,761)
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.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2boneless, skinless chicken breasts (about 8 ounces each)
Kosher salt and black pepper
1¼cups panko bread crumbs
¾cup grated Parmesan
1tablespoon finely chopped fresh parsley, plus more for garnishing
2tablespoons extra-virgin olive oil
¼cup mayonnaise
Lemon wedges (optional), for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

5 out of 5

2,761 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Amanda9 months ago

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.

jeffthechef9 months ago

A great alternative is to use Caesar dressing in stead of mayo. Use panko so they’re crispiest, I bake on a wire rack.

Jane9 months ago

This is an excellent way to cook eggplant slices.

jennifer3 weeks ago

Delicious and perfectly crispy. 10/10 It makes more panko Parmesan mixture than you need

Terry Gardiner3 weeks ago

I'm not much of a cook but it turned out great for me!

Bellaverdi1 month ago

Coooked on a rack set on rimmed sheet (spray w Pam). Both sides cooked evenly without need to flip. Delish!

Private comments are only visible to you.