Ingredients
Equipment
Method
- If your chicken breasts are very thick, you can pound them to an even thickness of about 1/2 inch. This ensures they cook evenly and quickly. You can do this by placing the chicken between two pieces of plastic wrap or in a large zip-top bag and gently pounding with a meat mallet, the bottom of a heavy pan, or even a rolling pin.2 boneless, skinless chicken breasts
- Prepare three shallow dishes or plates. In the first dish, combine the all-purpose flour, salt, black pepper, and paprika (if using). In the second dish, whisk together the eggs and milk (or water) until well combined. In the third dish, mix together the grated Parmesan cheese and the panko breadcrumbs. This creates your breading station.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, 2 large eggs, 1 tablespoon milk or water, 1 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs
- Take each chicken breast and first dredge it in the flour mixture, making sure to coat both sides and tap off any excess. Then, dip the floured chicken into the egg wash, allowing any excess to drip off. Finally, press each side of the chicken firmly into the Parmesan and panko mixture, ensuring a thick, even coating. Set the breaded chicken breasts aside on a clean plate or cutting board.2 boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 2 large eggs, 1 tablespoon milk or water, 1 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs
- Heat the olive oil (or vegetable oil) in a large skillet over medium-high heat. The oil should be hot enough that a breadcrumb dropped into it sizzles immediately. Carefully place the breaded chicken breasts in the hot skillet. Be careful not to overcrowd the pan; cook in batches if necessary.2-3 tablespoons olive oil or vegetable oil, 2 boneless, skinless chicken breasts
- Cook the chicken for approximately 4-5 minutes per side, or until the crust is golden brown and crispy. For an extra guarantee of doneness and a more tender chicken, you can transfer the skillet (if oven-safe) or the chicken to a baking sheet and bake in a preheated oven at 375°F (190°C) for another 5-10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).2 boneless, skinless chicken breasts
- Once cooked through, remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing, if desired. This allows the juices to redistribute, making the chicken more tender and flavorful. Garnish with fresh chopped parsley for a pop of color and freshness, if you like. Serve immediately, perhaps with your favorite side dishes.2 boneless, skinless chicken breasts, 2 tablespoons chopped fresh parsley
Notes
Allow the cooked chicken to cool completely before storing. Refrigerated chicken will stay fresh for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat in the oven at 350°F (175°C) for best results.