Updated: Mayo Parmesan Crusted...Anything

Ok, I’ve made this recipe before. And posted it on this blog. But my previous post (from 2016) was quite unenthused about the glory that is the method of crusting meat or fish in parmesan mayonnaise and baking it to a delicious creamy sauce. But in fact, I am actually very enthused about it.

I love mayonnaise (it’s my favorite condiment) but this dish is for mayo haters and lovers alike. See, mayonnaise is essentially eggs + oil + acid - and combine that with some more flavorful and cheesy elements, when you bake it it gets an almost fluffy texture, as the egg in the mayo rises up. It gets creamy and almost béchamel-like, without any need for flour or roux. Sure, I was inspired by a recipe on Hellmans.com, but considering I would (should) buy stock to showcase my love of their product I have absolutely zero problem with it.

It’s perfect to serve atop salmon, a solid white fish like cod, or chicken breasts. And, roast some veggies at the same time and you have a full meal ready to serve in 30 minutes.

Mayo Parmesan Crust

• 4 servings of your favorite protein (salmon, cod, chicken breast, thin pork chop, etc.)

• 3 T mayonnaise (my preference is Hellman’s Light)

• 2 T parmesan cheese

• 2 T lemon juice

• 1 clove of garlic, minced

• Chopped fresh herbs (that go with whatever you’re topping/serving this with. For example, parsley or dill goes well with fish, or cilantro if you’re going Mexican-ish)

• Salt and pepper to taste

• Panko breadcrumbs, seasoned (optional)

Preheat oven to 400*

Prepare the topping by mixing all of the ingredients together (minus the breadcrumbs, if using). Taste to make sure you like the combination of flavors.

Prepare your protein (again, this can be salmon, cod, chicken bread, even pork chops…just ensure it’s something that will cook well in a 400* oven in 15-20 minutes) by seasoning with salt and pepper).

Spread the topping in a thin-ish layer (so its an opaque covering, but not heaping), and back in the oven until the protein is cooked through and the topping is melty and starting to turn golden.

Serve immediately.