prep: 20 minutes
cook: 25 minutes
cool: none
Chicken Parmesan is my favorite dish these days. It’s the perfect medley of breaded chicken, marinara sauce, and noodles, and the fact that there seems to be a familiar comfort baked into every bite has me craving this meal again and again.
4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 large eggs
1 teaspoon garlic salt
1 sleeve (40) buttery crackers, crushed
4 ounces Parmesan cheese, grated (about 1 cup)
2 tablespoons olive oil
1 teaspoon fresh lemon juice
½ cup mayonnaise, preferably Hellmann’s
1 tablespoon chopped fresh parsley (optional)
1. Preheat the oven to 400°F.
2. Place the chicken between two sheets of plastic wrap and use a meat pounder or heavy skillet to pound them to a 1-inch thickness to even them out. Season the chicken evenly on both sides with the salt and pepper.
3. In a medium bowl, whisk together the eggs and garlic salt until combined. In another bowl, combine the crackers and ½ cup of the Parmesan. Dredge each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate.
4. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side. Remove to a sheet pan. Repeat with the remaining 1 tablespoon oil and chicken breasts.
5. Transfer the sheet pan to the oven and bake until the chicken is cooked through or an instant-read thermometer inserted in the thickest part of the meat registers 165°F, 8 to 10 minutes.
6. Meanwhile, in a medium bowl, combine the remaining ½ cup Parmesan, the lemon juice, and mayonnaise.
7. When the chicken is done, smear it with the mayo/Parmesan topping and turn on the broiler. Broil until the cheese is bubbling and golden, about 3 minutes.
8. Sprinkle with the parsley, if desired, and serve hot.
Makes 4 servings
TIP: Serve with pasta and marinara sauce.