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At the start of my fifth grade year, my dad left for a three-year tour of duty in Seoul, Korea. As I said goodbye to him before school that morning, I steeled myself as I hugged him, and I was determined not to cry. Leaving us had to be very difficult for him, and I didn’t want to make it any harder.
Parmesan Crusted Chicken Breast
Sharing a special day with my dad in June 1991
Looking for crispy, golden-brown chicken cutlets without the mess of traditional breading? This baked version of the Rinehardts’ family favorite delivers all the crunch with none of the fuss. Instead of the typical three-part dredging process, we use a simple trick: mayonnaise! Not only does it help the seasoned panko-Parmesan coating stick perfectly, but it also keeps the chicken moist and adds a subtle flavor. By tossing the breadcrumb mixture with olive oil before coating, you can achieve the coveted fried-chicken texture in the oven — no stovetop spattering required. These crowd-pleasing cutlets are essentially grown- up chicken tenders, perfectly paired with a crisp green salad or your favorite dipping sauce. Want a vegetarian version? The same technique works beautifully with eggplant!
While he was gone, I eagerly awaited his audio messages on cassette tapes, which would arrive in the mail in padded envelopes. Sometimes, to my great disappointment, the international trip took its toll on the package, and the cassette would arrive too damaged to play. Occasionally, presents arrived, too, like the glass case that enclosed a lovely set of dolls in Korean dancing costumes. How that glass survived the trip always baffled me, but I was thrilled to have it and kept it next to my bed for years. Not long after my dad’s return from Korea, he retired from the Air Force. He embarked on new endeavors as a civilian, but I don’t think he ever felt at home anywhere other than the cockpit of an airplane. Even today, every time I hear the hum of an aircraft overhead, I look up and think of Dad doing what he loved best. As I pause to reflect on my dad this Veterans Day, I also send my gratitude and admiration to all of the service members in our community. Thank you for your service and for your sacrifices.
INGREDIENTS
• 2 boneless, skinless chicken breasts (about 8 oz each) • Kosher salt and black pepper • 1 1/4 cups panko bread crumbs • 3/4 cup freshly grated Parmesan cheese (optional) • 1 tbsp finely chopped fresh parsley, plus more for garnishing • 2 tbsp extra-virgin olive oil • 1/4 cup mayonnaise
- Melanie Fahey
DIRECTIONS
1. Heat oven to 425 F. Line a sheet pan with parchment paper. 2. Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets. (You’ll have 4 total pieces.) Alternatively, cut the chicken into tender-size pieces. 3. Season with 1/2 tsp salt and 1/4 tsp pepper. 4. In a large, shallow bowl or rimmed plate, combine the panko, Parmesan cheese, and parsley with 1/2 tsp salt and 1/2 tsp pepper. Add oil and toss until the bread crumbs are evenly coated. 5. In another shallow bowl, toss the chicken with mayo, coating the chicken completely. Dip each piece of chicken into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20–25 minutes, flipping halfway through, until browned and cooked through. 6. Sprinkle lightly with salt and serve hot or warm.
The local paper covered my dad’s medal ceremony in April 1966.
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