Description
Mom’s Easy Parmesan Baked Chicken Cutlets combine a crispy parmesan and seasoned breadcrumb coating with the tangy zest of Dijon mustard for a simple, delicious dinner perfect for the whole family.
Ingredients
Scale
Chicken and Coating
- 6 boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese (Kraft)
- 1/2 cup seasoned breadcrumbs
- 2 tsp fresh parsley, chopped
Additional Ingredients
- 1 stick unsalted butter
- 2 tbsp Dijon mustard
Instructions
- Preheat the oven: Set your oven to 375°F to prepare for baking the chicken cutlets.
- Prepare the breadcrumb mixture: In a shallow dish, combine the grated Parmesan cheese, seasoned breadcrumbs, and chopped fresh parsley, mixing thoroughly.
- Coat the chicken breasts: Brush each chicken breast evenly with Dijon mustard, then dredge them into the Parmesan and breadcrumb mixture, pressing lightly to adhere the coating well.
- Prepare the baking dish: Place the coated chicken breasts into a baking dish, ensuring they are spaced evenly.
- Melt the butter: Melt the stick of unsalted butter and drizzle or brush it evenly over the coated chicken breasts to promote crispiness during baking.
- Bake the chicken: Place the baking dish in the preheated oven and bake the chicken cutlets for 45 minutes or until they are cooked through and the coating is golden and crispy.
- Serve and enjoy: Remove the chicken from the oven, let it rest briefly, then serve for a flavorful and easy meal.
Notes
- Use boneless skinless chicken breasts for even cooking and easy coating adherence.
- Adjust the amount of Dijon mustard according to your taste preference for a milder or stronger tang.
- For extra crispy cutlets, lightly spray the chicken with cooking spray before baking.
- Leftover chicken cutlets make a great sandwich or salad topping the next day.
- If Parmesan is not available, Pecorino Romano can be a flavorful substitute.
Nutrition
- Serving Size: 1 cutlet
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
