Chicken breast with parmesan crust



10 min

Baking Time

15 min



Delicious and original recipe for our favorite chicken fillet! If you want your fillet not to be the classic roast fillet, then you should try this recipe, which is juicy and delicious with the ceasar sauce!


For the ceasar sauce:

  • 420gr. of mayonnaise
  • 1 tsp. of mustard
  • 20gr. of anchovy
  • 7gr. of soy sauce
  • 1 tbsp Worcestershire sauce
  • 1/2 garlic clove
  • 2-3 drops of tobacco
  • 1 tsp. of lemon juice

For chicken crust:

  • 4 chicken breasts
  • 1 mug of parmesan
  • 1 mug of breadcrumbs
  • 1 handful of chopped parsley
  • 3 tbsp. of butter
  • 5 tbsp. of sunflower oil
  • 1/2 tsp. chili flakes
  • 1 garlic clove
  • Salt, Pepper


  1. Start with the Caesar sauce by putting all the ingredients in the blender to blend well then mix with the mayonnaise.

For the crust:

  1. In a bowl stir the parmesan, breadcrumbs and chopped parsley.
  2. Open the chicken fillet as a butterfly (ie, but keep the pieces together) and in a pan, place the oil, butter, garlic and chili flakes on both sides until lightly browned over medium heat.
  3. When it is ready transfer to a pan, put 1 tablespoon ceasar sauce on each fillet and spread well.
  4. Add 1 tablespoon of the parmesan mixture over the sauce and bake at 220 degrees in resistance, high in the oven until the fillets are golden.
  5. With the rest of the sauce you can make a salad or keep it in the fridge for 3 days.

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