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Parmesan Chicken Cauliflower
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Chicken California Bake with Pork Panko, Pecorino

Chicken California Bake with Pork Panko, Pecorino
Prep Time10 mins
Cook Time20 mins
Course: Entree
Cuisine: Italian
Keyword: cauliflower, chicken bake, chicken breast, chicken sausage,
Servings: 4 servings


  • Rimmed Sheet Pan


  • 2 pounds boneless chicken breasts
  • 1 head cauliflower
  • 1 cup mayonnaise
  • 1 cup freshly grated parmesan or pecorino Romano Cheese.
  • 1/2 cup pork panko
  • 1 teaspoon crushed red chili flakes
  • 1 teaspoon salt or as needed
  • 1/2 teaspoon black pepper

Pork Panko

  • 2 cups fried pork skins


  • Trim excess fat off chicken breasts
  • Place in plastic bag. Pound to thin cutlets. Cut each breast in half.
  • Season chicken salt and pepper.
  • Trim stem from cauliflower and cut or break into bite sized pieces.
  • Mix mayonnaise, cheese together in mixing bowl.
  • Toss cauliflower in mayonnaise mixture. Arrange on baking sheet.
  • Toss chicken in mayonnaise mixture. Arrange on same baking sheet, making certain nothing overlaps.
  • Top with more cheese and the pork panko.
  • Bake at 400 degrees F. for approximately twenty minutes or until everything is golden brown. Chicken must be at 165 F. to be done.

Pork Panko Crumbs

  • Crush your favorite pork skins in food processor to make the panko crumbs