Parmesan Crusted Chicken

Parmesan Crusted Chicken

Parmesan Crusted Chicken


  • 1/2 cup Hellmann’s or Best Food’s Real Mayonnaise
  • 1/4 cup shredded Parmesan cheese
  • 4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total weight or about 5 ounces per breast
  • 4 teaspoons Italian seasoned dry bread crumbs

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2 thoughts on “Parmesan Crusted Chicken

  1. Maggie says:

    ? – I am not a huge mayo fan …. do you think replacing the mayo with greek yogurt would be okay? I know some recipes you can do that, I just wasn’t sure since the chicken was baked. Thank you. 🙂

    • Coralie says:

      I think the mayo replaces the eggs that are usually used when you want to get a crust on meat. Since yogourt is not going to get cooked and doesn’t contain much fat, it will rather turn into a sauce of some kind. And probably a very dry and plastery one! I don’t like mayo either (like, not at all) but I find it pretty good when used in chicken crusting. It actually makes very moist and crispy chicken! If you really want to avoid it though, I would say use a lightly whipped eggyolk instead of the mayo rather than yogurt!

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