Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup of grated Parmesan cheese
– 1 cup of breadcrumbs (panko works great for extra crunch)
– 2 large eggs
– 1 lemon (for juice and zest)
– 3 cloves of garlic, minced
– 1 tablespoon of olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large mixing bowls
– Whisk
– Baking sheet
– Parchment paper (for easier cleanup)
– Frying pan
– Tongs
– Zester or grater
Step-by-Step Instructions
First, let’s get started by preheating our oven to 400°F (200°C) while I prepare the chicken. I like to pound the chicken breasts gently to ensure they cook evenly and become tender. In one bowl, I whisk together the eggs and add a pinch of salt and pepper. In another bowl, I combine the breadcrumbs and Parmesan cheese. Then, I dip each chicken breast into the egg wash and let the excess drip off before coating it with the breadcrumb mixture, making sure to press it in firmly. Once I’ve breaded all the chicken, I arrange them neatly on a baking sheet lined with parchment paper. I like the crispiness that baking gives, and it saves me from having to fry in oil! (See the next page below to continue steps…)