Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 ounces/170g each), pounded to ½-inch thickness
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup (100g) finely grated Parmesan cheese
  • 1/2 cup (60g) plain breadcrumbs (panko breadcrumbs work great too!)
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon dried Italian seasoning (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 2 large eggs
  • 2 tablespoons milk (30ml)
  • 2 tablespoons olive oil (30ml)

Instructions:

  1. Pound chicken breasts to an even thickness. Season with salt and pepper.
  2. In separate shallow dishes, place flour, egg wash (whisk eggs and milk together), and Parmesan crust mixture (combine Parmesan, breadcrumbs, Italian seasoning, and garlic powder).
  3. Dredge each chicken breast in flour, shaking off excess. Dip in egg wash, letting excess drip off. Then, coat completely in the Parmesan crust mixture, pressing gently to adhere.
  4. Heat olive oil in a large skillet over medium heat. Add chicken breasts to the skillet, being careful not to overcrowd.
  5. Cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove chicken from skillet and let rest for a few minutes before serving.