A Replacement for Egg Wash
Instead of a traditional flour, egg wash, and breadcrumb routine, rub your chicken or pork cutlets with salt and seasoning. Then coat with a thin layer of mayonnaise. Let them sit until ready to pan-fry. Then gently press with breadcrumbs or crushed crackers. The mayonnaise keeps the meat super juicy. Binding with the seasonings, it creates a paste while it sits, so more flavor stays on the meat, too.
Parmesan Mayonnaise Baked Skinless Chicken Breast |
Ingredients
- 4 skinless boneless chicken breasts trimmed
- 1 cup mayonnaise
- 1/2 cup Parmesan cheese grated - fresh preferred
- 1 1/2 teaspoon seasoning salt Lawry’s
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/3 cup Italian bread crumbs
Servings: servings
Units:
Instructions
- Preheat oven to 375 convection or 400 regular. Trim and pat dry 3-4 skinless boneless chicken breasts.
- Mix in a medium bowl 1 cup mayonnaise, 1/2 cup Parmesan cheese (fresh shredded preferred), 1 1/2 teaspoon seasoning salt (I used Lawry’s), 1 teaspoon garlic powder and 1/2 teaspoon pepper. This will make more than you need.
- Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM.
- Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. KEEP IT LIGHT and do not try to use all the coating.
- Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them. Just adding some crispy and flavor.
- Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken breast. About 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.
Recipe Notes
Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices. Please do not use it in this recipe.
