Ingredients:

  • 4 (170g each) chicken breasts, boneless and skinless
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup (120g) full-fat mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 2 cloves garlic, minced
  • 0.5 tsp smoked paprika
  • 1 cup (60g) panko breadcrumbs
  • 0.75 cup (75g) freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 2 tbsp (30ml) extra virgin olive oil

Instructions:

  1. Place chicken breasts between sheets of plastic wrap. Use a meat mallet to flatten them to a uniform 1.5 cm thickness. Season both sides with 0.5 tsp sea salt and 0.25 tsp cracked black pepper.
  2. In a small bowl, combine 120g mayonnaise, 15g Dijon mustard, 2 minced garlic cloves, and 0.5 tsp smoked paprika. Whisk until velvety and smooth.
  3. In a separate shallow dish, toss together 60g panko, 75g grated Parmesan, and 1 tsp dried oregano. Drizzle with 30ml olive oil and toss with a fork until the crumbs look like wet sand.
  4. Coat each chicken breast generously with the mayonnaise mixture. You can use a brush, but honestly, your hands work best here.
  5. Press the chicken into the panko mixture. Flip and press firmly so the crumbs adhere to the mayo.
  6. Place the chicken on a parchment lined baking sheet. For extra crunch, place them on a wire rack set over the sheet.
  7. Roast at 200°C for 15 minutes. The crust should be deep golden and the internal temperature should hit 74°C.
  8. Remove from the oven and let sit for 5 minutes. This prevents all those lovely juices from running out the second you cut into it.