Mom’s Easy Parmesan Baked Chicken Cutlets
Parmesan breaded baked chicken cutlets are an incredibly easy dinner idea for boneless chicken breast. Whether for a simple supper for two or the entire family, one bite of this easy baked chicken cutlet and they'll be sold. A crispy, yet light parmesan cheese coating combines with the zing of Dijon for crispy, crowd-pleasing flavor.
Servings 6
Ingredients
- 6 boneless skinless chicken breasts or any kind of chicken you choose
- ½ cup green can Parmesan Kraft
- ½ cup seasoned breadcrumbs you can use fresh, DRIED breadcrumbs or panko. I have made homemade ones but toasted them lightly in a 300 degree oven for about 5 -8 minutes.
- 2 tsp fresh parsley chopped
- 1 stick unsalted butter
- 2 TBSP Dijon mustard you can use less or a little more
Instructions
Equipment Needed:
- sheet panpie plates (2)
Chicken
- Rinse and pat dry the chicken.
- If the chicken is on the thick side, even it out a bit with a flat side of a meat tenderizer or a heavy skillet. If you make them on the thinner side, adjust cooking time.
Coating - Part One
- In a shallow pie plate or something similar with low sides, melt the butter in the microwave. Add the Dijon mustard and swirl with a fork to marry the two. Like some marriages, they might take some time to get comfortable with each other, but eventually they'll cozy up.
Coating - Part Two
- In another shallow pie plate, combine the breadcrumbs and the Parmesan cheese.(Note: I always start with less than you think you need - you can always add equal amounts of each later.) Add parsley.
Breading
- Gently dip both sides of a piece of chicken into the butter/Dijon mixture and then lay it in the breadcrumb plate. Coat both sides with the breadcrumbs and turn it over a time or two in the plate. Lay it on to the prepared sheet pan.
- Bake at 350℉ for 45 minutes until exterior is golden-browned and a thermometer reaches 165°
Notes
A few notes:
- If the chicken breasts are really cold, the butter mixture might thicken up making it hard to coat them. Just pop the plate back in the microwave for a few seconds and you'll be fine. You want the butter fluid, not thick.
- Adjust cooking time based on the thickness of your breast or if you have a bone.
- For tenders, 30 minutes is safe however, I have cooked them for the whole 45 minutes and they haven't dried out. I told you it's magic Dijon!
