Ingredients:

  • 1.5 lbs chicken breasts, boneless and skinless
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup plain breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 0.25 cup neutral oil
  • 1 tbsp unsalted butter

Instructions:

  1. Place the 1.5 lbs chicken breasts between two sheets of plastic wrap. Gently pound them with a mallet until they are an even 0.5 inch thickness.
  2. Sprinkle 0.5 tsp sea salt and 0.25 tsp cracked black pepper over both sides of the chicken.
  3. Place 0.5 cup all purpose flour in a shallow bowl. Dredge each chicken piece until fully coated in a fine white dust, then shake off the excess.
  4. Whisk 2 large eggs with 1 tbsp water in a second bowl until the mixture is pale and completely smooth.
  5. In a third bowl, combine 1 cup plain breadcrumbs, 0.5 cup grated Parmesan, 1 tsp garlic powder, and 1 tsp Italian seasoning. Mix until the herbs are evenly distributed.
  6. Dip the floured chicken into the egg wash, then press firmly into the breadcrumb mixture. Ensure you press the crumbs into the meat to create a thick, even layer.
  7. Add 0.25 cup neutral oil and 1 tbsp unsalted butter to your skillet over medium high heat. Wait until the butter foams and then subsides.
  8. Place chicken in the pan. Cook for 4-5 minutes per side until the crust is deep golden brown and the internal temp hits 165°F.
  9. Transfer the chicken to a wire rack. Let it rest for 3 minutes until the juices settle inside the meat.