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Monday, November 11, 2013

Parmesan Chicken

My Mom recently told me about a recipe she made that was a super simple version of chicken parm.  It wasn't quite simple enough for me so I tossed about half the ingredients and made parmesan crusted chicken.

Mix mayo, fresh parmesan, and a bit of milk in a bowl.  Thinly spread this mayo mixture over both sides of chicken cutlets.  Use the mayo as the glue to secure a mixture of bread crumbs, garlic powder, and a little more parmesan.  I also had some chives leftover so I threw them in there, too.  Place the cutlets on a wire rack coated with cooking spray and then put the rack on a baking sheet.  My mistake was just putting the chicken on a baking sheet because the bottom wasn't able to get crispy.  All because I was too lazy for a little extra clean up.  Bake at 425 fro 15 minutes or until the chicken is done.

Not only does the mayo help stick the breading on there, it locks in the chicken's juices.  It was a great complement to some pesto pasta.  It's pretty hard to beat a meal that comes together in less than 25 minutes.

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