Ingredients
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, whisked
1 cup Panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried oregano
2 tbsp olive oil
2 tbsp butter
Instructions
1. Pound chicken breasts to an even 1/2-inch thickness and season both sides with salt and pepper.
2. Set up a dredging station with three shallow dishes: one with flour, one with whisked eggs, and a third with mixed Panko breadcrumbs, Parmesan, garlic powder, onion powder, and oregano.
3. Dredge each chicken breast in flour, dip it in the egg wash, then press firmly into the breadcrumb mixture to coat completely.
4. Heat olive oil and butter in a large skillet over medium-high heat and cook chicken for 4-6 minutes per side, until golden brown and the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing and serving.
Notes
For the best flavor and texture, use a block of Parmigiano-Reggiano and grate it yourself. For a healthier version, you can bake at 400°F for 20-25 minutes or air fry at 375°F for 10-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 485
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg