Ingredients
Method
- Preheat your oven to 400°F. In a wide, shallow bowl or on a large plate, stir together the breadcrumbs, Parmesan, garlic powder, salt, pepper, and paprika. Set aside.
- Using a sharp knife, slice each chicken breast in half lengthwise to create two thin cutlets. Place the cutlets between two sheets of plastic wrap on a cutting board and gently pound them to about ⅜-inch thickness with a meat mallet.
- Brush both sides of each cutlet with a thin, even layer of mayonnaise. Dredge each piece in the breadcrumb mixture, pressing lightly to adhere, then arrange on a baking sheet coated with nonstick spray. Bake for 17 to 20 minutes, until the chicken is cooked through and the coating is golden and crisp.
Nutrition
Notes
For a fresher garlic kick, substitute the garlic powder with 1 clove of finely minced or pressed garlic. If you don't have Italian breadcrumbs, use plain breadcrumbs mixed with 1½ teaspoons of Italian seasoning. To store leftovers, place cooled chicken in an airtight container in the fridge for up to 3 days; reheat in a 375°F oven to restore crispiness. For make-ahead, bread the chicken and refrigerate on the baking sheet for up to 4 hours before baking. Avoid over-pounding the chicken—aim for even thickness to ensure even cooking. Serve with a side of roasted vegetables or a simple green salad for a complete meal.