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Baked Garlic Parmesan Chicken Cutlets with Melted Cheese

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Tender boneless chicken breasts coated with a crispy garlic Parmesan breadcrumb crust, baked to golden perfection and topped with melted mozzarella cheese for a delicious, easy weeknight meal.

Ingredients

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1 cup panko breadcrumbs

2 teaspoons garlic powder

1 teaspoon dried Italian herbs

Salt and pepper to taste

2 large eggs

1 cup shredded mozzarella cheese

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
  3. In another shallow dish, beat the eggs.
  4. Dip each chicken breast into the beaten eggs, coating fully, then press into breadcrumb mixture, coating both sides evenly.
  5. Place coated chicken breasts on the prepared baking sheet. Drizzle olive oil over the top.
  6. Bake for 20-25 minutes until chicken is cooked through and coating is golden brown.
  7. Remove from oven and sprinkle mozzarella cheese evenly over chicken breasts.
  8. Return to oven and bake an additional 5 minutes until cheese is melted and bubbly.

Notes

  • For a spicier kick, add cayenne pepper or red pepper flakes to the breadcrumb mix.
  • Substitute mozzarella with provolone or cheddar cheese for different flavors.
  • Add fresh basil or thyme to the breadcrumb mixture for extra aroma.
  • Use chicken thighs instead of breasts for juicier meat, adjusting baking time accordingly.
  • For gluten-free, replace panko with crushed gluten-free crackers or almond flour.
  • Store leftovers in airtight container in fridge up to 3 days; reheat in oven to keep crispy.

Nutrition

Find it online: http://recipesbyjanet.com/baked-garlic-parmesan-chicken-cutlets-with-melted-cheese/