Crispy Cheesy Buttermilk Chicken

Breaded chicken cutlets that are baked in the oven instead of fried.  Boring.  Yawn.  Zzzzz.  Everybody knows how to make those, right?  Well, until recently, that would be everybody except me.  The few times I'd tried it I ended up with dry, flat tasting chicken that made me feel like I was the only person on earth who couldn't cook this simple dish properly.

When I was growing up, my mother's fried chicken "schnitzel" was my favorite dish.  Before I was born, she used to make traditional veal schnitzel for my German father because that was his favorite dish.  But along came little me who didn't like veal and would only eat chicken.  So my mother started making chicken schnitzel to my delight and my father's dismay.  I don't think the poor man ever got his beloved veal schnitzel ever again. :)

As an adult living with DFP (deep fry phobia), I'm quite adept at making 'oven fried' taste great...except for that damn chicken.  But I talked myself into trying again and this time took a page out of the fried chicken playbook by marinating my cutlets in buttermilk.  And that, I finally discovered, is the secret to moist, tender oven baked breaded chicken.  For those of you that knew this and have been doing it this way forever, just ignore my little light bulb moment.  But if any of you have been secretly struggling and suffering in dry chicken silence, go make this right now.  Enjoy!

Ingredients
1 lb. boneless, skinless chicken breasts, sliced thinly
1 Cup buttermilk
1 Cup seasoned panko breadcrumbs
1/2 Cup Parmesan cheese, grated
1/2 Cup cheddar cheese, shredded
Non stick cooking spray

Pre-heat the oven to 425 degrees, line a baking sheet with parchment paper and spray with non-stick cooking spray.

Pour the buttermilk into a deep dish, add the chicken and marinate for 15 minutes.  In a separate dish, combine the breadcrumbs, Parmesan and cheddar cheeses.  Remove the chicken from the buttermilk and coat thoroughly on both sides with the bread crumb mixture.  Place on the baking sheet and spray the chicken with non-stick spray.  Bake for 10 minutes, flip, spray the other side of the chicken with more non-stick spray and continue baking for an additional 10 minutes.  Makes approximately 4 servings.