Hellmann's Parmesan Crusted Chicken

This hellmann's parmesan crusted chicken is an easy and quick chicken recipe. Tender chicken breasts nested inside crispy coating and topped with parmesan, mayonnaise and panko breadcrumbs.

Prep Time10

Cook Time25

Course: Chicken recipes

Cuisine: American

Keyword: chicken breast recipes, hellmann’s parmesan crusted chicken, parmesan chicken

Servings:

Author: chefjar

Equipment

Ingredients

For the Chicken:

Chicken breasts cut in half lengthwise to make 6-3, about 1.5 lbs (700 g)
Salt and pepper to taste
Oil- 2-3 tablespoons for frying

Egg wash:

Eggs-2
Italian seasoning- 1 teaspoon
Salt and pepper to taste

Parmesan Coating:

Fresh grated Parmesan cheese-1 cup
All-purpose flour- 1/2 cup

For the Topping:

Hellman's mayonnaise or any mayo- 1 cup
Parmesan cheese-1/2 cup
Onion powder-1/2 teaspoon
Garlic powder-1/2 teaspoon
Panko breadcrumbs-6 tablespoons
Fresh parsley finely chopped- 1 tablespoon, to garnish

Instructions

Cut each chicken breast in half horizontally to make 6 fillets. Season with salt and pepper on both sides. Keep aside.
Whisk together eggs , Italian seasoning, salt and pepper in a shallow bowl.
Combine the flour and parmesan cheese in another shallow bowl.
Dip each fillet in the egg wash and let excess drip off. Dredge in the parmesan mixture, pressing the fillet into the coating. Shake off excess coating and repeat with the remaining chicken fillets.
In a large non stick skillet or pan heat oil over medium high heat. Cook chicken in batches of 3 for 4 minutes or until golden. Don't move the chicken as the coating will not stick. Flip and fry on the other side until golden.
Preheat your oven broiler. Grease a baking tray with cooking oil spray.
In a medium bowl, combine the mayonnaise, parmesan cheese, onion powder and garlic powder.
Place the cooked chicken on the tray and top each fillet with the mayo mixture and 1 tablespoon of panko bread crumbs.
Broil for 3-4 minutes until golden.
Garnish with fresh parsley and serve immediately. Enjoy!

Nutrition