Tank Cooks Baked Creamy Crispy Chicken
Thanks to Erica Fiore for the recipe
Send recipes to NJTank99@gmail.com
Ingredients:
- Chicken Breast (about 3-4 depending on size)
- Italian Style Bread Crumbs
- Panko Bread Crumbs
- Butter
- Heavy Whipping Cream
- Grated Parmesan Cheese
- Black Pepper
- Garlic
- Salt
Directions
- Preheat the oven to 400F
- Pour about 3/4 Cup heavy whipping cream into a shallow bowl
- In a separate bowl, mix about 2 cups of both bread crumbs. Add black pepper and garlic salt to taste (and of course accent to wake up the flavor)
- Butterfly the chicken breast length wise so they get thin (I use a cast iron tortilla press to get them super thin, but just slicing is fine too)
- Place the chicken in the heavy whipping cream bowl, let it get coated
- Take the coated chicken and dip it into the bread crumbs. press in the bread crumbs to get a generous coating so it sticks
- Place cutlets on a baking sheet
- Top each cutlet with a thin slice of butter and lightly drizzle heavy cream (optional but recommended)
- Bake at 400F for a total of 30 minutes, flipping the cutlet at the 15 minute mark
- Cool on a rack to let it crisp
