Parmesan Crusted Chicken
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- 2 eggs beaten, more if needed
- 1 cup all-purpose flour
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 ¾ cups Panko bread crumbs
- ¾ cup cornflake crumbs
- ½ cup shredded Parmesan cheese
- 2 tablespoons dried parsley
- 1 ½ teaspoons garlic powder
Instructions
- 1
Optional: Add the Panko crumbs to a small dry skillet and cook over medium heat, while stirring, until fragrant and lightly toasted. Cool.
- 2
Preheat oven to 375°F. If you have one, place a metal rack on a large rimmed baking sheet. If not, spray the baking sheet with cooking spray.
- 3
Beat the egg in a shallow bowl and set aside. In a separate shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper.
- 4
In a third shallow dish or plate, combine Panko bread crumbs, cornflake crumbs, Parmesan, parsley, garlic powder, and ½ teaspoon salt.
- 5
Using the flat side of a meat mallet, pound each chicken breast to ½-inch thickness. Season the chicken with the remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
- 6
Dip chicken in flour first and then egg and finally in the crumb mixture, gently pressing the crumbs to adhere.
- 7
Add the chicken to the rack or pan and spray each chicken breast with cooking spray.
- 8
Bake for 20-25 minutes or until juices run clear. Broil for 2 to 3 minutes until crispy and the internal temperature reaches 165°F.
20 min
Nutrition
Per serving (based on 4 servings)
