A delightful twist on a classic baked chicken recipe, featuring a crispy parmesan crust and a hint of Dijon mustard.
Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a shallow dish, melt the butter and mix it with Dijon mustard and garlic powder until well combined.
Ensure the butter is fully melted for a smooth mixture.
In another shallow dish, combine the breadcrumbs and grated parmesan cheese.
Mix thoroughly to evenly distribute the cheese.
Dip each chicken cutlet into the butter mixture, ensuring it is fully coated, then dredge it in the breadcrumb mixture, pressing gently to adhere.
Pressing the breadcrumbs onto the chicken helps them stick better.
Place the coated chicken cutlets on the prepared baking sheet and bake in the preheated oven for 15 minutes, or until golden brown and cooked through.
Check for doneness by ensuring the internal temperature reaches 165°F.
Serve the crispy chicken warm with your favorite side dishes and enjoy!
Garnish with fresh parsley for a pop of color and flavor.
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