Crispy Baked Parmesan Crusted Chicken
Thin chicken cutlets are coated with olive oil, garlic, panko breadcrumbs, and Parmesan, then baked until golden and crisp. The chicken stays tender inside, with no mayonnaise or frying needed.
Ingredients
- 450 g boneless skinless chicken breasts sliced horizontally into 4 thin cutlets
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 6 tablespoon extra virgin olive oil or melted butter
- 3 cloves garlic minced or 1 teaspoon garlic powder
- 100 g panko breadcrumbs or plain breadcrumbs
- 60 g parmesan cheese finely grated
- 1½ teaspoon garlic powder
- 1½ teaspoon Italian seasoning
- Chopped parsley for garnish, optional
Instructions
- Preheat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
- Slice the 450 g boneless skinless chicken breasts horizontally to make 4 thin, even cutlets. Pat them dry, then season both sides with ½ tsp kosher salt and ¼ tsp Freshly ground black pepper.
- In a shallow bowl, combine 6 tbsp extra virgin olive oil or melted butter with 3 cloves garlic, minced. If using garlic powder instead, stir 1 teaspoon into the oil or butter.
- On a separate plate, combine 100 g panko breadcrumbs or plain breadcrumbs, 60 g parmesan cheese, finely grated, 1½ tsp garlic powder, 1½ tsp Italian seasoning, and the remaining ½ tsp kosher salt and ¼ tsp Freshly ground black pepper.
- Dip each chicken cutlet into the oil mixture, then press it into the Parmesan-panko mixture until evenly coated on both sides. Arrange the cutlets in a single layer on the prepared baking sheet.
- Bake for 8 minutes. Carefully flip each cutlet and bake for another 5–10 minutes, until the coating is golden and the thickest part of the chicken reaches 165°F (74°C). Rest briefly, then garnish with chopped parsley if desired.
Notes
Keep the Cutlets Even: I slice the chicken into pieces of similar thickness so they finish cooking at approximately the same time.
Choose Panko for More Crunch: When I want a lighter, crispier coating, I use panko instead of regular breadcrumbs.
Understand the Garlic Option: If I replace the fresh garlic with 1 teaspoon garlic powder in the oil mixture, I still add the separate 1 ½ teaspoons to the breadcrumb coating.
Check the Chicken Early: Thin cutlets cook quickly, so I begin checking after 13 minutes and remove each piece once it reaches 165°F (74°C).
Nutrition
Calories: 481kcal | Carbohydrates: 21g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1137mg | Potassium: 515mg | Fiber: 2g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 2mg
