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Parmesan Chicken Salad

Jen Paleracio
Baked to perfection Parmesan Chicken with Italian breading. Served with mixed green salad and homemade Ranch dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American

Equipment

  • baking sheet pan
  • Oven-safe cooking rack

Ingredients
  

  • 1 pound chicken breast, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 cup Italian breading
  • 1/2 cup shredded Parmesan cheese
  • 4 large eggs, beaten

FOR THE HOMEMADE RANCH DRESSING

  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce

Instructions
 

  • Preheat the oven to 400ºF. Line a baking sheet pan with parchment paper. Grease an oven-safe cooling rack and place it on top of the prepared sheet pan. Season the chicken with salt and pepper.
  • Dip the chicken cutlets in eggs, then dredge in Parmesan cheese and Italian breading, shake to remove excess. Place them on the cooling rack.
  • Bake for 10-15 minutes or until golden brown.

FOR THE RANCH DRESSING

  • In a bowl, mix all Ranch dressing ingredients. Stir to combine.
  • After the chicken is baked, cool, then cut into bite-sized pieces. Serve with mixed-green or your favorite salad. Drizzle with Ranch dressing.
Keyword chicken, chicken salad, Italian breading, mixed green salad, parmesan chicken