Ingredients:

  • 4 boneless, skinless chicken breasts (about 1 pound or 450 grams)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon paprika (optional)
  • 1 cup all-purpose flour (120 grams)
  • 2 large eggs
  • 1 cup breadcrumbs (100 grams)
  • 1 teaspoon Italian seasoning (optional)
  • ½ teaspoon salt
  • ½ cup vegetable oil (120 ml)

Instructions:

  1. Pat the chicken breasts dry with paper towels.
  2. Place each breast between two sheets of plastic wrap and pound to an even thickness (about 1/2 inch).
  3. Season both sides with salt, pepper, garlic powder, and paprika.
  4. Place flour in one shallow bowl.
  5. Beat the eggs in a second shallow bowl.
  6. Combine breadcrumbs, Italian seasoning, and salt in a third shallow bowl.
  7. Dredge each chicken breast in flour, shaking off excess.
  8. Dip in beaten eggs, allowing excess to drip off.
  9. Coat in breadcrumbs, pressing to adhere.
  10. Place breaded chicken on a plate and refrigerate for 30 minutes.
  11. Heat the vegetable oil in a large skillet over medium-high heat.
  12. Add chicken in batches, cooking for about 4-5 minutes per side, or until golden brown and cooked through.
  13. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
  14. Remove chicken from skillet and place on paper towels to drain excess oil.
  15. Serve hot with your choice of sides.