Parmesan Crusted Chicken with Basil Aioli Recipe
This Parmesan Crusted Chicken with Basil Aioli Recipe creates golden, crispy perfection. Every bite delivers rich cheese flavors and fresh herbs.
Equipment
- Large Mixing Bowl
- Shallow baking dish
- Meat tenderizer or rolling pin
- Food processor or blender
- Wire cooling rack
- Sharp chef's knife
- Measuring cups and spoons
Ingredients
- 4 boneless chicken breasts
- 1 cup fresh parmesan cheese grated
- ½ cup panko breadcrumbs
- 2 large eggs beaten
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ cup mayonnaise
- ¼ cup fresh basil leaves
- 2 garlic cloves minced
- 1 lemon juiced
- Salt to taste
Instructions
- Preheat oven to 425°F degrees.
- Pound chicken breasts to even thickness.
- Season both sides with salt and pepper.
- Mix parmesan cheese with panko breadcrumbs.
- Set up three stations: flour, eggs, cheese mixture.
- Dredge chicken in flour first.
- Dip into beaten eggs completely.
- Press firmly into parmesan breadcrumb mixture.
- Place on wire rack over baking sheet.
- Drizzle olive oil over coated chicken.
- Bake for 20-25 minutes until golden.
- Blend all aioli ingredients until smooth.
- Let chicken rest for 5 minutes.
- Serve immediately with fresh basil aioli.
Notes
- Double coat for extra crunch Repeat egg and breadcrumb steps for thicker coating.
- Use fresh parmesan Pre-grated cheese doesn't stick as well to chicken.
- Don't skip pounding Even thickness ensures uniform cooking throughout.
- Wire rack prevents soggy bottoms Allows air circulation during baking.
- Make aioli ahead Flavors improve when refrigerated for 30 minutes.