Ingredients
Equipment
Method
- If your chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch) using a meat mallet or the bottom of a heavy pan. This ensures even cooking. Pat the chicken breasts completely dry with paper towels.2 boneless, skinless chicken breasts
- In a shallow dish or plate, whisk together the all-purpose flour, salt, black pepper, garlic powder, and onion powder.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- In a second shallow dish or bowl, whisk together the eggs and milk until well combined.2 large eggs, 1 tablespoon milk
- In a third shallow dish or plate, combine the Panko breadcrumbs and grated Parmesan cheese. Stir them together until evenly mixed.1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Dredge each chicken breast in the flour mixture, ensuring it's completely coated. Shake off any excess flour.2 boneless, skinless chicken breasts, 1/2 cup all-purpose flour
- Dip the floured chicken breast into the egg mixture, allowing any excess to drip off.2 boneless, skinless chicken breasts, 2 large eggs, 1 tablespoon milk
- Finally, press the chicken breast into the Panko and Parmesan mixture, coating both sides generously. Make sure the breadcrumb mixture adheres well.2 boneless, skinless chicken breasts, 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the oil is shimmering and the butter has melted, carefully add the breaded chicken breasts to the hot skillet.2 tablespoons olive oil, 1 tablespoon butter, 2 boneless, skinless chicken breasts
- Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary.2 boneless, skinless chicken breasts
- Once cooked, remove the chicken from the skillet and let it rest on a plate for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh parsley if desired.2 boneless, skinless chicken breasts, 2 tablespoons chopped fresh parsley
Notes
To store leftovers, refrigerate in an airtight container for up to 3-4 days. Reheat in oven at 375°F (190°C) for 10-15 minutes or in a skillet. Freezing is an option for up to 2 months.
