Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
Breading
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 3/4 cup plain panko breadcrumbs
- 1 cup freshly grated parmesan cheese
Cooking
- 1/3 cup high-quality olive oil
Serving (Optional)
- Lemon wedges
- Freshly chopped parsley
Instructions
- Prep & season the chicken: Place each chicken breast inside a large plastic bag or cover with plastic wrap. Using the flat end of a meat tenderizer, pound each chicken breast evenly to about 1/4-inch thickness. Set aside on a clean plate or cutting board. Season both sides of the chicken breasts evenly with kosher salt, freshly ground black pepper, garlic powder, dried oregano, and onion powder.
- Assemble each dredge: Prepare three shallow dishes. Place the flour in the first dish. Lightly beat the eggs in the second dish. In the third dish, combine the panko breadcrumbs and freshly grated parmesan cheese and mix thoroughly.
- Dredge the chicken: Take each chicken breast and coat it with flour, shaking off any excess. Next, dip it into the beaten egg mixture, then press firmly into the parmesan and panko breadcrumb mixture to fully coat. Shake off any excess breading. Place the coated chicken breasts on a clean plate or platter and repeat with all chicken pieces.
- Pan-fry the chicken: Heat the olive oil in a large (at least 10-inch) skillet over medium-high heat until hot. Add the breaded chicken breasts, working in batches to avoid overcrowding (1-2 pieces at a time). Cook each side for 3-4 minutes or until the crust is golden brown and crispy and the chicken is cooked through, reaching an internal temperature of 165°F (74°C). Transfer cooked chicken to a clean plate or wire rack and repeat with remaining pieces.
- Serve: Serve the crispy parmesan crusted chicken immediately, garnished optionally with lemon wedges and fresh parsley. Pair with your favorite sides such as a fresh salad or creamy mashed potatoes. Enjoy your flavorful Italian-style dinner!
Notes
- Using a meat tenderizer ensures even cooking by flattening the chicken to a consistent thickness.
- Working in batches prevents the skillet from overcrowding which helps maintain a crispy crust.
- Use a good-quality olive oil for better flavor and durability at medium-high heat.
- Check doneness with a meat thermometer to guarantee the chicken reaches 165°F internally.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Entree
- Method: Stovetop
- Cuisine: Italian
