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Parmesan Crusted Chicken

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“This recipe is an adaption of one in the Metro transit newspaper. It is very easy to make and very tasty. The original recipe called for parmesan only, I've added 2 more cheese and a few more herbs.”
READY IN:
25mins
SERVES:
4
YIELD:
4 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. 1.) Preheat broiler to high and set oven rack to top shelf. DOn't walk away from this when it is cooking!).
  2. 2.) Lightly oil a foil covered cookie sheet. (I use graapeseed oil) I said a tablespoon-it could be less, just enough brushed across the foil to keep the chicken from sticking.
  3. 3.) mix egg whites with dijon mustard. Whisk together and set aside.
  4. 4.) PLace chicken breasts on a cutting board. With knife parallel to board, slice breats in half to create 2 thin cutlets.
  5. 5.) Dip each, one at a time, in egg white mixture.
  6. 6.) mix herbs and spices into the 3 cheeses and combine.
  7. 7.) Dip each egged cutlet one at a time into the cheese mixture.
  8. 8.) Lay on baking sheet and place under broiler.
  9. 9.) Broil until golden and cruncky on one side.
  10. 10.) Flip breasts over and cook on other side until also brown & crunchy- about 5 minutes per side.
  11. 11.) Remove from oven and serve with your favourite salad.

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