GRANDFATHER MAYNARD'S PARMESON CHICKEN
Ingredients
- 2 teaspoons canola
oil
- 1/2 cup plain
dried breadcrumbs
- 1/4 cup grated
parmesan cheese, plus more for serving
- 1 teaspoon kosher
salt
- 1/2 teaspoon freshly
ground ground black pepper
- 2 large (12 ounces each) boneless,
skinless chicken breasts, or 4 (6-ounce) cutlets
- 1
1/2 tablespoons mayonnaise
- Chopped fresh
parsley, optional
DIRECTIONS
1.
Preheat the oven to 425°F.
Adjust the oven rack to the upper middle position. Set a
wire rack inside a large rimmed baking sheet.
2.
Toast the breadcrumbs:
Heat the oil in a medium skillet over medium-low heat. Add
the breadcrumbs and cook, stirring constantly, until golden brown and fragrant,
about 2 minutes. Transfer the breadcrumbs to a plate and let cool for 5
minutes. I have skipped this method, but toasting the breadcrumbs gives a better
taste and appearance.
3.
Prepare the breading mixture:
Prepare two shallow dishes or bowls. In one, put the 1
1/2 tablespoons mayonnaise.
In the other, combine the 1/4 cup grated parmesan
cheese, 1 teaspoon kosher salt, pepper, and toasted breadcrumbs. Set
aside.
4.
Prep and bread the chicken:
With a knife, slice both chicken breasts in half
horizontally, creating 4 thin fillets. Pat the fillets dry.
Working with one fillet at a time, evenly coat each side
with the mayonnaise. It does not take much, and you may want to brush it on.
Then move to the breadcrumb mixture, turning to coat and
gently pressing to make sure the breading adheres. Place the breaded filets in
a single layer on the prepared wire rack. Discard any remaining breadcrumb
mixture.
5.
Bake and serve:
Bake until a meat thermometer inserted in the thickest
portion of chicken registers 160°F, about 20 to 22 minutes, flipping the
chicken halfway through. (The chicken will continue to rise to 165°F
outside of the oven.) Sprinkle with parsley and more parmesan, if desired.
Serve immediately.
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