Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

• ▢ 4 boneless skinless chicken breasts about 6 ounces each
• ▢ 2 eggs beaten, more if needed
• ▢ 1 cup all-purpose flour
• ▢ 1 ½ teaspoons salt divided
• ▢ ¾ teaspoon black pepper divided
• ▢ 1 ¾ cups Panko bread crumbs
• ▢ ¾ cup cornflake crumbs
• ▢ ½ cup shredded Parmesan cheese
• ▢ 2 tablespoons dried parsley
• ▢ 1 ½ teaspoons garlic powder

• Optional: Add the Panko crumbs to a small dry skillet and cook over medium heat, while stirring, until fragrant and lightly toasted. Cool.

• Preheat oven to 375°F. If you have one, place a metal rack on a large rimmed baking sheet. If not, spray the baking sheet with cooking spray.

• Beat the egg in a shallow bowl and set aside. In a separate shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper.

• In a third shallow dish or plate, combine Panko bread crumbs, cornflake crumbs, Parmesan, parsley, garlic powder, and ½ teaspoon salt.

• Using the flat side of a meat mallet, pound each chicken breast to ½-inch thickness. Season the chicken with the remaining ½ teaspoon salt, and ¼ teaspoon black pepper.

• Dip chicken in flour first and then egg and finally in the crumb mixture, gently pressing the crumbs to adhere.

• Add the chicken to the rack or pan and spray each chicken breast with cooking spray.

• Bake for 20-25 minutes or until juices run clear. Broil for 2 to 3 minutes until crispy and the internal temperature reaches 165°F.

Larger chicken breasts will need additional cooking time. Cook until the thickest part of the chicken reaches 165°F.

Nutritional information includes ⅔ of the crumb mixture, as I always have some leftover. Discard leftover crumbs.

Keep leftover Parmesan-crusted chicken in an airtight container in the refrigerator for up to 4 days. 

Course Chicken, Dinner, Main Course

Cuisine American