Ingredients

The following ingredients have 4 Servings
  • 2 boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning (divided)
  • 1 teaspoon garlic powder
  • 2 large eggs (slightly beaten)
  • 150 grams (1 cup) Panko breadcrumbs
  • 67 grams (¾ cup) finely grated Parmigiano Reggiano
  • 1 teaspoon salt (or to taste)
  • olive oil (make your own Parmesan-infused olive oil!)
  • fresh parsley (for garnish)

Instruction

  • Cut chicken breasts in half lengthwise (knife parallel to the cutting board) to create fillets.
  • Using a meat mallet, pound until each fillet is an even thickness.
  • In a shallow bowl, combine beaten eggs with half of the Italian seasoning and garlic powder.
  • In a separate bowl, mix together breadcrumbs, grated Parmigiano Reggiano, salt and the remaining Italian seasoning.
  • Then, working with one chicken fillet at a time, dredge in the seasoned egg wash, let excess drip off, then coat both sides in the breadcrumb mixture, making sure to gently press down so the coating adheres.
  • Heat oil in a skillet and add 2 of the chicken fillets. Cook for about 2-3 minutes per side, until golden brown and cooked through. Use a meat thermometer to check for doneness. Chicken is considered done and safe to eat when the internal temperature reaches 74C / 165F.
  • Transfer to a plate and keep warm while cooking the rest of the chicken.
  • Garnish with fresh parsley, serve and enjoy!