Tender chicken breasts are flattened for even cooking.A seasoned breadcrumb mixture creates a crisp golden coating.Parmesan adds nutty, savory flavor to the crust.Garlic and Italian herbs make every bite fragrant and flavorful.The chicken can be pan-fried or baked depending on preference.Perfect with pasta, salad, vegetables, or garlic bread.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
For the Breading
- 1 cup Italian-seasoned breadcrumbs
- ½ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
For the Dipping Station
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
For Cooking
- 3–4 tablespoons olive oil
- 1 tablespoon butter, optional
- Lemon wedges, for serving
Instructions
Prepare the Chicken
- Place each chicken breast between two sheets of plastic wrap or parchment paper.Using a meat mallet or rolling pin, gently pound the chicken until it is approximately ½-inch thick.Try to make the thickness as even as possible.This helps the chicken cook quickly and evenly.
Season the Chicken
- Season both sides of the chicken with salt, black pepper, garlic powder, and Italian seasoning.Allow the chicken to rest for approximately 10 minutes while preparing the breading station.
Prepare the Egg Mixture
- In another shallow bowl, whisk together the eggs and milk.Whisk until completely combined.
Bread the Chicken
- Take one chicken cutlet and coat it lightly in flour.Shake off the excess.Dip it into the egg mixture, ensuring both sides are coated.Finally, place it into the breadcrumb mixture.Press the breadcrumbs gently onto the chicken so they adhere well.Repeat with the remaining chicken.
Rest the Breaded Chicken
- Place the breaded chicken on a clean plate or wire rack.Allow it to rest for approximately 5–10 minutes.This helps the coating adhere during cooking.
Heat the Oil
- Heat olive oil in a large skillet over medium heat.Add butter if desired for extra flavor.The oil should be hot enough that a small breadcrumb sizzles immediately when added.
Cook the Chicken
- Carefully place the breaded chicken into the skillet.Avoid overcrowding the pan.Cook for approximately 4–5 minutes per side, depending on thickness.The coating should become golden brown and crisp.The chicken should reach an internal temperature of 165°F (74°C).
Drain
- Transfer the cooked chicken to a wire rack or paper towel-lined plate.Allow it to rest for approximately 3–5 minutes.
Notes
- Even thickness: Pound the chicken evenly so the thinner edges do not overcook.
- Fresh Parmesan: Freshly grated Parmesan provides better flavor and texture.
- Breadcrumbs: Combining Italian breadcrumbs with panko creates a flavorful yet crunchy crust.
- Oil temperature: Oil that is too cool can make the coating greasy.
- Don't overcrowd: Cook in batches if necessary.
- Internal temperature: Chicken should reach 165°F (74°C).
- Resting: A short rest helps retain the chicken's juices.
- Lemon: Fresh lemon juice brightens the rich, savory breading.