Subj : NYT Most Popular 2024/01
To   : All
From : Dave Drum
Date : Thu Jan 23 2025 18:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parmesan-Crusted Chicken
 Categories: Poultry, Breads, Cheese, Herbs
      Yield: 4 servings
 
      2    Boned, skinned (8 oz ea)
           - chicken breasts
           Salt & black pepper
  1 1/4 c  Panko bread crumbs
    3/4 c  Grated Parmesan
      1 tb Fine chopped fresh parsley;
           - more for garnish
      2 tb Extra-virgin olive oil
    1/4 c  Mayonnaise
           Lemon wedges; for serving
 
  Set oven @ 425ºF/218ºC. Line a sheet pan with parchment
  paper.
  
  Pat chicken dry with a paper towel, then carefully slice
  each breast in half horizontally, forming 2 thin
  cutlets. (You’ll have 4 total pieces.)
  
  Using a meat mallet or rolling pin, pound the cutlets
  until 1/4" thick. Season with 1/2 teaspoon salt and 1/4
  teaspoon pepper.
  
  In a large, shallow bowl or rimmed plate, combine the
  panko, Parmesan and parsley with ½ teaspoon salt and ½
  teaspoon pepper. Add oil and toss until the bread crumbs
  are evenly coated.
  
  Working one at a time, brush each chicken cutlet all
  over with 1 tablespoon mayonnaise, then dip into the
  panko mixture, turning and pressing gently until fully
  coated. Place the breaded chicken on the prepared pan
  and bake 20 to 25 minutes, flipping halfway through,
  until browned and cooked through.
  
  Sprinkle lightly with salt and serve hot or warm.
  
  By: Lidey Heuck
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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