Description
A delicious oven-baked chicken breast featuring a savory, golden crust made from Parmesan cheese and Panko breadcrumbs. Perfectly juicy on the inside and shatteringly crisp on the outside.
Ingredients
Scale
- 2 large chicken breasts, sliced into cutlets or pounded to 1/2 inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400F (200C) and place a wire cooling rack over a baking sheet.
- In three separate shallow bowls, prepare the dredging station: flour in the first, beaten eggs in the second, and a mixture of Panko, Parmesan, garlic powder, paprika, salt, and pepper in the third.
- Lightly coat each chicken piece in flour, shaking off the excess.
- Dip the floured chicken into the beaten eggs until completely submerged.
- Press the chicken firmly into the Parmesan and Panko mixture, ensuring a thick, even coating on both sides.
- Lightly brush the wire rack with olive oil to prevent sticking.
- Place the breaded chicken on the rack and bake for 15-20 minutes, or until the internal temperature reaches 165F and the crust is golden brown.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American