One of my favorite restaurant meals is chicken parm. While I can’t get it exactly like my favorite Italian restaurant makes it, I can get it pretty close.
This baked and breaded chicken turns out nice and moist with lots of great flavor. Combine it with some pasta and garlic bread for the perfect dinner.
Parmigiano Panko Crusted Chicken
1 – 2 lbs boneless, skinless chicken breasts
1 cup buttermilk
2 cups panko crumbs
1/4 cup freshly grated parmigiano reggiano
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
shredded mozzarella for garnish
1. Preheat oven to 375°. Pour buttermilk into a shallow pan and soak chicken breasts.
2. Mix panko, parm cheese, and spices in another shallow pan.
3. Remove chicken from buttermilk and place in panko mixture. Make sure chicken gets coated generously and evenly. Place on baking sheet. Continue with each piece of chicken.
4. Bake for 25 – 30 minutes, depending on thickness of chicken. When chicken is almost done, remove from oven and place mozzarella cheese on each chicken breast. Return to oven for a few more minutes until melted and starts to brown.