Tank Cooks Baked Creamy Crispy Chicken

Thanks to Erica Fiore for the recipe 

Send recipes to NJTank99@gmail.com

 Ingredients: 

• Chicken Breast (about 3-4 depending on size) 
• Italian Style Bread Crumbs 
• Panko Bread Crumbs 
• Butter
•  Heavy Whipping Cream
•  Grated Parmesan Cheese 
• Black Pepper 
• Garlic 
• Salt 

Directions

1. Preheat the oven to 400F
2. Pour about 3/4 Cup heavy whipping cream into a shallow bowl 
3. In a separate bowl, mix about 2 cups of both bread crumbs. Add black pepper and garlic salt to taste (and of course accent to wake up the flavor) 
4. Butterfly the chicken breast length wise so they get thin (I use a cast iron tortilla press to get them super thin, but just slicing is fine too)
5. Place the chicken in the heavy whipping cream bowl, let it get coated 
6. Take the coated chicken and dip it into the bread crumbs. press in the bread crumbs to get a generous coating so it sticks 
7. Place cutlets on a baking sheet
8. Top each cutlet with a thin slice of butter and lightly drizzle heavy cream (optional but recommended) 
9. Bake at 400F for a total of 30 minutes, flipping the cutlet at the 15 minute mark 
10. Cool on a rack to let it crisp