Parmesan Crusted Chicken Bake (Print)
Juicy chicken cutlets baked with a crispy Parmesan and herb crust. Simple, flavorful, and perfect for dinner.
# Ingredients:
→ Chicken
01 -
450 g boneless skinless chicken breasts, sliced into cutlets
→ Coating
02 -
4 tablespoons unsalted butter
03 -
2 tablespoons olive oil
04 -
1 teaspoon garlic powder
05 -
1 cup (50 g) gluten-free panko breadcrumbs
06 -
67 g grated Parmesan cheese
07 -
2 teaspoons Italian seasoning
08 -
1 teaspoon kosher salt
09 -
0.5 teaspoon ground black pepper
→ Garnish (optional)
10 -
Chopped fresh parsley or basil, to taste
# Steps:
01 -
Preheat the oven to 220°C. Line a baking sheet with parchment paper.
02 -
In a shallow bowl, combine butter, olive oil, and garlic powder. Microwave for 30 seconds until butter is melted, then whisk until smooth.
03 -
In a separate shallow bowl, combine gluten-free panko breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Mix thoroughly.
04 -
Butterfly the chicken breasts by slicing horizontally to form thinner cutlets.
05 -
Dip each chicken cutlet first in the butter mixture, ensuring all sides are coated, then press both sides into the breadcrumb-Parmesan mixture.
06 -
Place coated chicken cutlets evenly on the prepared baking sheet. Repeat with remaining pieces.
07 -
Bake for 20 minutes, flipping cutlets halfway through, until golden and the internal temperature reaches at least 74°C.
08 -
Finish with chopped parsley or basil, if desired. Serve immediately while hot.
# Additional Notes:
01 -
For extra flavor, incorporate fresh thyme or rosemary into the butter mixture.
02 -
Add red pepper flakes or cayenne pepper to the breadcrumb mixture for a spicier result.
03 -
Store leftovers refrigerated in an airtight container up to 3 days.
04 -
Reheat in a 190°C oven for 10–15 minutes or in a skillet over medium heat until warmed through.