Recipe Background
Parmesan baked chicken, crispy with panko and parmesan, perfect for celebratory occasions.
Back when my uncle decided to start his artisanal cheese shop, he invited me over to help celebrate the big day. Knowing his passion for all things cheesy, I wanted to whip up something comforting and fitting for the occasion. Parmesan baked chicken seemed like the perfect nod to the new venture. As I rummaged through my pantry, I found that trusty canister of panko breadcrumbs and a wedge of parmesan that promised a delightfully crispy coating. It was one of those moments where everything just seemed to align perfectly. Each ingredient felt like an old friend joining the celebration.
Navigating my kitchen, I melted butter with a hint of olive oil, letting garlic powder add its aromatic charm. The breading station was set up with panko, parmesan, and a sprinkle of Italian seasoning. A key tip I learned along the way is to microwave the butter just so, allowing it to blend smoothly with the oil, making sure to whisk it to the ideal consistency. With each chicken cutlet I dredged, I could feel the excitement of the day channeling into my cooking, hoping these crispy delights would do justice to the fine cheeses his shop would offer. Remember to press your chicken into the breadcrumb mix—it helps build a more resilient crust!
As the chicken baked, I realized this wasn’t just about a dish. It was a culinary tapestry, woven with garlic and parmesan, seasoned with the joy of family embarking on a new journey. When the day ended, and we gathered around to eat, every bite of that chicken carried with it the fresh beginnings of my uncle’s shop—a flavorful reminder of what’s possible when passion meets palate.
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 2/3 cup parmesan cheese grated
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 pound chicken breasts boneless and skinless, sliced into cutlets
- basil optional, to taste, chopped, for garnish
- marinara sauce optional, to taste, for serving
Directions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- In a shallow microwave-safe bowl, add the butter, the olive oil, and the garlic powder.
- Microwave the garlic mixture until the butter melts, about 30 seconds.
- Whisk the garlic mixture with a fork until very smooth.
- In a second shallow bowl, add the breadcrumbs, the parmesan cheese, the Italian seasoning, the salt, and the pepper and whisk until well-combined.
- Dredge the chicken cutlets, 1 at a time, through the garlic mixture and then the breadcrumb mixture, completely coating them on all sides. Make sure to press them lightly so the breading adheres.
- Transfer the coated chicken to the prepared baking sheet.
- Bake the chicken cutlets, flipping them once halfway through, until they reach an internal temperature of 165 degrees F, about 20 minutes.
- Garnish with the basil and serve with the marinara sauce.
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