Rating: 4.5 stars
37 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 2
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While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
2
Yield:
2 large chicken breasts
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Garlic Breadcrumbs:
For the 'Glue':
For the Optional Pan Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • Season chicken breasts on both sides with salt, black pepper, and cayenne.

  • Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.

  • Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.

  • Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.

  • Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.

  • Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Chef's Notes:

If you can't find panko, you can easily make you own breadcrumbs. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 degree F (135 degree C) oven until they are dried and crispy.

Customize the 'glue' with any herbs or spices you like.

Nutrition Facts

634 calories; protein 53.5g; carbohydrates 28.5g; fat 37.6g; cholesterol 183.8mg; sodium 955.5mg. Full Nutrition
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