Ingredients
Chicken
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2 large boneless, skinless chicken breasts
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Salt & freshly ground black pepper
Breading
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¾ cup freshly grated Parmesan (not pre-shredded)
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½ cup panko breadcrumbs
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1 tsp garlic powder
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½ tsp paprika
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1 tsp Italian seasoning
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2 tbsp finely chopped parsley (optional)
Binding
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2 large eggs
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1 tbsp milk or cream
For Cooking
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2–3 tbsp olive oil
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1 tbsp butter
Optional Finishing
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Lemon wedges
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Extra Parmesan
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Fresh parsley or basil
Instructions
Prep the Chicken
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Slice each chicken breast horizontally to create thin cutlets.
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Lightly pound to even thickness (about ½ inch).
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Season both sides with salt and pepper.
2. Set Up Breading Station
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Egg wash: Whisk eggs with milk/cream.
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Parmesan crust: Mix Parmesan, panko, garlic powder, paprika, Italian seasoning, and parsley.
3. Bread the Chicken
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Dip chicken into egg wash, letting excess drip off.
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Press firmly into Parmesan mixture, coating completely.
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Pro tip: Press hard so the crust adheres well.
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4. Pan-Fry (Restaurant Method)
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Heat olive oil and butter in a large skillet over medium heat.
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Add chicken and cook 3–4 minutes per side, until:
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Golden brown
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Internal temp reaches 165°F (74°C)
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Don’t overcrowd the pan—cook in batches if needed.
5. Rest & Finish
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Transfer to a rack or plate and rest 2 minutes.
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Finish with lemon juice, extra Parmesan, and herbs.
