Parmesan Crusted Chicken (Printable Version)
# What You'll Need:
→ Fats and Oils
01 -
60 ml butter, melted
02 -
30 ml olive oil
→ Seasonings and Coating
03 -
1 teaspoon garlic powder
04 -
120 g panko breadcrumbs
05 -
67 g grated Parmesan cheese
06 -
2 teaspoons Italian seasoning
07 -
1 teaspoon kosher salt
08 -
½ teaspoon ground black pepper
→ Protein
09 -
450 g boneless, skinless chicken breasts, butterflied into cutlets
→ Garnish
10 -
Fresh parsley or basil, optional
# Step-by-Step Directions:
01 -
Preheat the oven to 218°C. Line a baking sheet with parchment paper to prevent sticking and promote even cooking.
02 -
In a shallow dish, whisk together melted butter, olive oil, and garlic powder. In a separate bowl, combine panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and black pepper.
03 -
Butterfly the chicken breasts horizontally to create thin, even cutlets. Dip each piece into the butter mixture, then press firmly into the breadcrumb mixture, ensuring an even coating on both sides. Arrange the coated cutlets on the prepared baking sheet, spacing them evenly.
04 -
Bake the chicken for 20 minutes, flipping once halfway through to achieve uniform crispness. Confirm doneness by checking that the internal temperature reaches 74°C.
05 -
Remove the chicken from the oven and allow it to rest for a few minutes to redistribute juices. Garnish with fresh parsley or basil before serving.
# Helpful Notes:
01 -
Use panko breadcrumbs for a lighter, crispier crust. Press the coating firmly onto the chicken to help it adhere. Let the coated chicken rest at room temperature for 10-15 minutes before baking to ensure even cooking. Avoid overbaking by monitoring internal temperature to prevent dryness.