by Susan Hanna
This recipe from NYT Cooking yields moist and tasty chicken breasts. Slice each breast in half horizontally and pound until ¼ inch (0.6 cm) thick. Brush chicken with mayonnaise and then coat with a mixture of panko breadcrumbs, Parmesan, parsley, salt and pepper. Bake for 20-25 minutes, turning halfway through cooking time.
Serves 4.
Avoiding Additives and Preservatives
Most brands of panko are free of additives. I use Hellmann’s mayonnaise. Genuine Parmesan is additive-free; look for the name stamped on the rind. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 2 boneless, skinless chicken breasts (about 8 ounces/227 g each)
- Kosher salt and black pepper
- 1 ¼ cups (312 ml) panko breadcrumbs
- ¾ cup (187.5 ml) grated Parmesan
- 1 tablespoon (15 ml) finely chopped fresh parsley, plus more for garnishing
- 2 tablespoons (30 ml) extra-virgin olive oil
- ¼ cup (60 ml) mayonnaise
- Lemon wedges (optional), for serving
- Preparation:
- Heat oven to 425 degrees F (218 degrees C). Line a sheet pan with parchment paper.
- Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets (you’ll have 4 pieces).
- Using a meat mallet or rolling pin, pound the cutlets until ¼ -inch (0.6-cm) thick. Season with ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) pepper.
- In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½ teaspoon (2.5 ml) salt and ½ teaspoon (2.5 ml) pepper. Add oil and toss until the bread crumbs are evenly coated.
- Working one at a time, brush each chicken cutlet all over with 1 tablespoon (15 ml) mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.
- Sprinkle lightly with salt and serve hot or warm.
From NYT Cooking
