Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasonings
- 2–3 tablespoons olive oil
Instructions
- Pound the chicken breasts flat until they are about 1/4 inch thick, covering with saran wrap to prevent mess.
- Season both sides of the chicken with salt and pepper.
- Prepare three bowls: one with flour, one with whisked eggs, and one with Panko breadcrumbs mixed with Parmesan, garlic powder, and Italian seasonings, all seasoned with salt and pepper.
- Dredge each chicken breast in flour, then in the egg, and finally in the breadcrumb mixture, placing on a plate.
- Let the breaded chicken sit while heating a large skillet over medium-high heat with 2-3 tablespoons of olive oil.
- Once the oil is hot, cook the chicken breasts for about 2-3 minutes per side, or until cooked through and pink is no longer visible. Adjust heat if breadcrumbs are burning, and cook in batches if necessary.
- Cool the cooked chicken on a wire rack to maintain crispiness and sprinkle with flaked salt before serving. Keep warm in the oven at 200℉ if not serving immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, consider adding more herbs or spices to your breadcrumb mixture.
Ensure your oil is hot before adding chicken to achieve a crispy coating.
If necessary, cook the chicken breasts in batches to avoid overcrowding the skillet.
- Prep Time: 20 minutes
- Cook Time: 2-3 minutes per side
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg