Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into strips or finger size
  • 1/2 cup (60g) all-purpose flour, for dredging
  • 2 large eggs, lightly beaten
  • 1 cup (100g) grated Parmesan cheese
  • 1/2 cup (50g) panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (60ml) olive oil

Instructions:

  1. Cut chicken breasts into uniform strips/fingers. Pound lightly with a meat mallet (optional).
  2. Arrange three shallow dishes: one with flour, one with beaten eggs, and one with the Parmesan, panko, Italian seasoning, garlic powder, salt, and pepper mixture.
  3. Dredge each chicken strip in flour, then dip in egg, then coat thoroughly with the Parmesan-panko mixture, pressing to adhere.
  4. Place breaded chicken strips on a baking sheet lined with parchment paper (if using). Drizzle chicken with olive oil.
  5. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy. Internal temperature should reach 165°F (74°C).
  6. Remove from oven and let cool slightly before serving.