Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about ½ inch thick
  • 1 cup (120g) all-purpose flour, seasoned with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
  • 2 large eggs, lightly beaten
  • 1.5 cups (170g) grated Parmesan cheese, finely grated
  • ½ cup (50g) Panko breadcrumbs
  • ¼ cup (60ml) olive oil, for pan-frying
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Pound chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin between plastic wrap. This ensures even cooking.
  2. In separate shallow dishes, prepare: the seasoned flour, beaten eggs, and a mixture of Parmesan cheese and Panko breadcrumbs.
  3. Dredge each chicken breast in the seasoned flour, then dip in the beaten eggs, and finally coat thoroughly with the Parmesan-Panko mixture, pressing to adhere.
  4. Heat olive oil in a large skillet over medium heat. Ensure the oil is hot but not smoking.
  5. Carefully place breaded chicken breasts in the hot oil, making sure not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and cooked through, and the internal temperature reaches 165°F (74°C).
  6. Remove chicken from the skillet and place on a wire rack lined with paper towels to drain excess oil. Let rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges, if desired.