Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to ½-inch thickness
  • 1 teaspoon kosher salt (6g)
  • ½ teaspoon black pepper (3g)
  • 1 tablespoon olive oil (15ml)
  • 1 cup grated Parmesan cheese (about 4 oz / 113g), finely grated, not pre-shredded
  • ½ cup panko bread crumbs (about 1.5 oz / 42g)
  • ¼ cup all-purpose flour (about 1 oz / 28g)
  • 1 tablespoon dried Italian seasoning (5g)
  • ½ teaspoon garlic powder (3g)
  • ¼ teaspoon paprika (1.5g)
  • ½ teaspoon kosher salt (3g)
  • ¼ teaspoon black pepper (1.5g)
  • 2 large eggs (approx. 100g), lightly beaten
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (28g)

Instructions:

  1. Pound chicken breasts to an even thickness. Season both sides with salt and pepper.
  2. In three separate shallow dishes, place flour, beaten eggs, and Parmesan/Panko mixture (combine parmesan, panko, italian seasoning, garlic powder, paprika, salt and pepper).
  3. Dredge each chicken breast in flour, shaking off excess. Dip in the egg, letting excess drip off. Then, coat generously in the Parmesan/Panko mixture, pressing lightly to adhere.
  4. Heat olive oil and butter in a large skillet over medium heat until shimmering.
  5. Carefully place breaded chicken breasts in the hot skillet, ensuring not to overcrowd.
  6. Cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Lower the heat if the crust is browning too quickly.
  7. Remove chicken from skillet and let rest for 5 minutes before serving.