Delicious Chicken Alfredo Lasagna
Thinly coat chicken cutlets with seasoned breadcrumbs and Parmesan, bake until crispy and golden, then enjoy a healthier twist on a classic favorite!
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup panko breadcrumbs for an extra crispy coating.
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or your preferred seasoning
- Salt and black pepper to taste
- 2 large eggs
- 2 tablespoons olive oil or melted butter for a golden finish.
- Fresh parsley chopped, for garnish; optional
Instructions
Prepare Your Chicken
- Slice chicken breasts into thin cutlets or pound them to an even thickness.
- Pat them dry with a paper towel to ensure the coating sticks.
Assemble Your Coating Station
- In one bowl, whisk the eggs with a splash of water.
- In another bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
Coat the Chicken
- Dip each piece of chicken into the egg mixture, then into the breadcrumb mixture, pressing gently to ensure an even coating.
- Arrange the coated cutlets on a baking sheet lined with parchment paper.
Bake to Crispy Perfection
- Preheat your oven to 400°F (200°C).
- Spray the cutlets lightly with olive oil or cooking spray.
- Bake at 375°F for 20-25 minutes, flipping halfway for even crispness.
- For extra crispiness, broil the cutlets for the last 2-3 minutes.
Video
Notes
Tips for Achieving Maximum Crispiness
- Preheat the Baking Sheet: Placing the chicken on a hot sheet gives the bottom crust a head start.
- Don’t Overcrowd: Leave space between each piece to ensure even baking.
- For unbeatable crunch, panko breadcrumbs are your best choice. Panko provides a superior crispiness compared to regular breadcrumbs.
- Experiment with flavors by adding your favorite spices to the coating. Italian herbs, lemon zest, or even a spicy kick with cayenne pepper can elevate your chicken cutlets to new heights.
- Make-Ahead Tip: Bread the chicken cutlets in advance for a quick, fuss-free dinner later in the week. Store the prepped cutlets in the refrigerator until you’re ready to bake.