★Ingredients
4 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons milk
4 tablespoons olive oil (or more as needed)
Fresh parsley (optional, for garnish)
Lemon wedges (optional, for serving)
Maîtriser l’art de la panification : préparation parfaite de la pâte
★Instructions
- Prep the Chicken:
- Pound the chicken breasts to an even thickness (about 1/2 inch) for even cooking.
- Prepare the Breading:
- In a shallow dish, mix the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- In another shallow dish, place the flour.
- In a third shallow dish, beat the eggs with the milk.
- Bread the Chicken:
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the chicken in the egg mixture, ensuring it is fully coated.
- Press the chicken into the Parmesan mixture, ensuring a thick, even coating.
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through. (The internal temperature should reach 165°F or 74°C.)
- If the chicken browns too quickly, reduce the heat to medium.
- Serve:
- Transfer the chicken to a plate lined with paper towels to drain any excess oil.
- Garnish with fresh parsley and serve with lemon wedges, if desired.
Enjoy!