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Parmesan Crusted Baked Chicken Cutlets

June 22, 2012

Lest I’ve given the impression that I’m some sort of culinary genius, allow me to clarify that I rarely develop a unique recipe.  Rather, like most cooks/chefs, I get inspired from an existing recipe or something that has been passed down in my family.  This recipe for parmesan crusted baked chicken cutlets is one of those recipes that was inspired and based on a recipe that Hellman’s mayonnaise has recently published.  I read the original recipe, knew it would probably be tasty, but also knew that they had left out a very important step – tenderizing the chicken breast.

Tough meat of any variety – whether it’s chicken, beef or pork – is a personal pet peeve.  And, I have found that any recipe using meat that doesn’t include some form of tenderizing and yet promises that the dish will only take 30 minutes to prepare means that – in all likelihood – you’ll be chewing, and chewing and chewing….

So, here is my version – I think you’ll like it as it received my handsome half’s highest culinary accolade, “that’s pretty good.” He doesn’t get emotional about food like I do so for him, that’s exultation.

Parmesan Crusted Baked Chicken Cutlets

4 boneless, skinless chicken breasts (about 1 ¼ pounds)

½ cup mayonnaise

¼ cup grated parmesan cheese

4 tsps. Italian seasoned bread crumbs

Preheat oven to 425°.

Tenderize chicken breasts by placing in either a zip loc bag or between 2 pieces of waxed paper and, using the flat side of a mallet, pound the breast a few times – just enough to flatten out each breast.  Don’t over-pound or the breast will break apart. Arrange chicken on an ungreased baking sheet lined with aluminum foil.

In a small bowl, combine mayonnaise and cheese and spread evenly over the top of the breasts. Sprinkle with bread crumbs.

Bake in preheated oven for 20 minutes or until chicken is thoroughly cooked.

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