Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup breadcrumbs (preferably Panko for extra crunch)
– 1 cup grated Parmesan cheese
– 1 tablespoon garlic powder
– 1 tablespoon Italian seasoning
– Salt and pepper, to taste
– Olive oil, for frying
Equipment Needed
– Large mixing bowls
– Whisk
– Shallow dish for dredging
– Skillet (preferably cast iron for even heating)
– Meat mallet or rolling pin
– Tongs
– Plate lined with paper towels (for draining)
Step-by-Step Instructions
To start, let’s prepare the chicken. Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about half an inch. This ensures they cook evenly and stay juicy inside. Next, set up a dredging station: in one bowl, add the flour seasoned with a pinch of salt and pepper; in another, whisk the eggs; and in a third bowl, combine the breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, and a little more salt and pepper for that extra flavor boost. It’s a process, but the outcome is totally worth it! (See the next page below to continue steps…)