Every time I make my version of Parmesan Crusted Chicken, it’s always a hit. Chicken comes out incredibly tasty and juicy. The secret: Adding mustard to the mayonnaise and using Panko crumbs instead of bread crumbs. You can make this recipe your own by substituting yogurt or sour cream in place of the mayonnaise.
1/4 cup Mayonnaise
1/4 cup Mustard
4 boneless skinless chicken breast cutlets
1/4 cup shredded Parmesan cheese
1 cup Panko crumbs
1 tablespoon garlic powder
1/2 cup fried onions, crumbled (optional)
Preheat oven to 350 degrees. Place mayo and mustard in a small bowl and mix. Mix in chicken and coat mayo mixture evenly. In a separate place, mix Panko crumbs with garlic powder and fried onion crumbs. Pour Parmesan cheese in separate dish. Coat each chicken breast with cheese. Finish coating with Panko. Place on a baking sheet. Bake for 40 minutes or until chicken is cooked thoroughly and juices run clear. You can finish chicken under te broiler for a minute or two to get them extra browned on top. Season with salt and/or pepper, if desired.