Parmesan Chicken Chops with Loaded Scalloped

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🍗 Parmesan Chicken Chops with 🧀 Loaded Scalloped Potatoes

🧾 Serves: 4

Prep Time: 20 minutes
Cook Time: 45–60 minutes
Total Time: ~1 hour 15 minutes

🔸 Part 1: Parmesan Chicken Chops

📝 Ingredients:

  • 4 boneless or bone-in chicken chops (pork-style chops made from chicken or thick chicken cutlets)

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp Italian seasoning

  • 1/2 tsp paprika

  • Salt & pepper to taste

  • 1/4 cup flour (optional, for dredging)

  • 1 large egg, beaten

  • Olive oil or nonstick spray for baking

🍳 Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly grease.

  2. Set up a breading station:

    • Bowl 1: Flour (optional)

    • Bowl 2: Beaten egg

    • Bowl 3: Mix Parmesan, breadcrumbs, garlic powder, onion powder, paprika, Italian seasoning, salt & pepper

  3. Bread the chicken chops:

    • Pat chicken dry.

    • Dredge in flour (if using), dip in egg, then coat with Parmesan breadcrumb mixture.

    • Press crumbs into the meat for good adhesion.

  4. Bake for 25–30 minutes (flipping halfway), or until golden and internal temp is 165°F (74°C).

    • Optional: Broil the last 2–3 minutes for extra crispiness.

    • Air Fryer Option: Air fry at 400°F for 15–18 minutes.

🔸 Part 2: Loaded Scalloped Potatoes

📝 Ingredients:

  • 2 lbs (about 4 large) russet or Yukon gold potatoes, thinly sliced (1/8-inch thick)

  • 2 tbsp butter

  • 2 tbsp flour

  • 2 cups whole milk or half-and-half (warm)

  • 1 cup shredded cheddar cheese

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup cooked crumbled bacon (about 6 strips)

  • 1/3 cup sour cream (optional, for extra creaminess)

  • Salt & pepper to taste

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 2 green onions, chopped (for garnish)

  • Extra cheese for topping

🥘 Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  2. Make the roux:

    • In a saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1 minute.

    • Gradually add warm milk, whisking constantly to avoid lumps. Cook until thickened (4–5 mins).

    • Stir in cheddar, Parmesan, garlic powder, onion powder, salt & pepper. Add sour cream if using.

  3. Assemble the casserole:

    • Layer half the potatoes in the baking dish. Pour over half the cheese sauce. Sprinkle with half the bacon.

    • Repeat with remaining potatoes, sauce, and bacon. Top with extra cheese.

  4. Bake uncovered for 45–55 minutes, or until bubbly and potatoes are fork-tender.

    • If the top browns too fast, cover with foil halfway through.

  5. Garnish with chopped green onions before serving.

📝 Tips:

  • Use a mandoline slicer for even potato slices.

  • Can be prepped ahead and baked later (allow extra baking time if starting from cold).

  • For a spicier kick, add jalapeños or a pinch of cayenne to the cheese sauce.

🍽 Serving Suggestion:

Plate the crispy Parmesan Chicken Chop beside a scoop of loaded scalloped potatoes, and serve with a simple green vegetable like steamed broccoli, asparagus, or a mixed salad.

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