Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 cup (100g) plain breadcrumbs (panko is excellent for extra crunch)
  • 1/2 cup (50g) grated Parmesan cheese (freshly grated is best!)
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 2 large eggs, lightly beaten

Instructions:

  1. Pound the chicken breasts to an even thickness. Season with salt and pepper.
  2. In separate shallow dishes, place the breadcrumbs mixture and the beaten eggs.
  3. Dredge each chicken breast in the eggs, then press into the breadcrumb mixture, ensuring it's fully coated on both sides.
  4. Heat olive oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). OR Preheat oven to 400°F (200°C). Place breaded chicken on a baking sheet, drizzle with olive oil, and bake for 15-20 minutes, or until golden brown and cooked through.
  5. Let the chicken rest for a few minutes before serving.