Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (approx. 6 oz / 170g each)
  • 1 teaspoon Kosher Salt (plus extra for seasoning)
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ cup All-Purpose Plain Flour
  • 1 teaspoon Smoked Paprika
  • 2 Large Eggs, lightly beaten
  • 1 Tablespoon Milk or Cream
  • 1½ cups Panko Breadcrumbs
  • ½ cup Freshly Grated Parmigiano-Reggiano (for breading)
  • 1 teaspoon Dried Italian Herbs
  • Olive Oil or Non-Stick Cooking Spray
  • 4 Tablespoons Unsalted Butter
  • 4-6 cloves Fresh Garlic, minced very finely
  • 2 Tablespoons Fresh Parsley, finely chopped
  • ¼ cup Freshly Grated Parmigiano-Reggiano (for topping)

Instructions:

  1. Prepare Chicken: Slice each chicken breast horizontally to create two thinner cutlets (or pound the thicker breasts lightly between two sheets of plastic wrap until uniformly ½ inch thick). Season both sides with salt and pepper.
  2. Set Up Breading Station: Arrange the three shallow dishes: (1) Flour mix (flour/paprika), (2) Egg wash (eggs/milk), (3) Panko/Parmesan/Herb mix. Ensure ingredients are well combined within their respective dishes.
  3. Coat the Chicken (The Triple Dip): Dredge each cutlet first in the Flour, shaking off excess. Next, dip fully into the Egg Wash. Finally, press firmly into the Panko mixture, ensuring the entire surface is covered completely.
  4. Prepare for Baking: Line a baking sheet with parchment paper. Place the breaded cutlets onto the sheet. Lightly mist or spray the tops of the cutlets with olive oil or cooking spray—this is the secret to a golden, crunchy crust.
  5. Preheat Oven: Preheat oven to 400°F (200°C).
  6. Bake: Bake for 18–22 minutes, flipping halfway through, until the coating is golden brown and the internal temperature of the thickest part of the chicken reaches 165°F (74°C). (Chef's Cue: Do not overcrowd the pan; use two sheets if necessary.)
  7. Rest: Remove the chicken from the oven and let it rest on the tray for 5 minutes while preparing the sauce.
  8. Make the Sauce: While the chicken rests, melt the unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and sauté gently for about 60 seconds, until fragrant (do not let the garlic brown or burn!). Remove from heat immediately.
  9. Finish and Serve: Drizzle or brush the warm garlic butter mixture generously over each chicken cutlet. Sprinkle immediately with the remaining fresh Parmesan and the chopped parsley. Serve piping hot.