Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Feel free to substitute the breadcrumbs with crushed crackers or even cornflakes for a different texture. If you’re out of Parmesan, Pecorino Romano is a fantastic alternative that brings a similar salty, nutty flavor.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps to crisp up the chicken without sticking.
- In a shallow dish, combine the Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper. Stir until well mixed.
- In another shallow bowl, whisk together the eggs and milk until smooth. This egg wash will help the coating adhere to the chicken.
- Place the flour in a separate dish. This step is crucial for that crispy crust that we all love.
- Dredge each chicken breast in the flour, shaking off the excess, then dip it into the egg mixture. Finally, coat it generously with the Parmesan breadcrumb mixture, pressing gently to adhere.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts, cooking for about 2-3 minutes on each side until golden brown. This step seals in the juices and gives the chicken a beautiful crust.
- Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let it rest for a few minutes before serving. This resting time allows the juices to redistribute, keeping the chicken moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International