Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about 4 (cutlets or pounded to ½ inch thickness)
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup (90g) grated Parmesan cheese
  • ½ cup (50g) panko breadcrumbs
  • ¼ cup (60ml) olive oil, for cooking
  • 1 teaspoon (5ml) garlic powder
  • ½ teaspoon (2.5ml) dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and Italian seasoning.
  2. Place flour in one dish, beaten eggs in another, and Parmesan cheese mixed with panko breadcrumbs in the third dish.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with the Parmesan-panko mixture. Press gently to ensure the coating adheres.
  4. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side (internal temperature reaches 165°F/74°C).
  5. While the chicken is cooking (or after), melt butter in a small saucepan. Add garlic and cook until fragrant, about 30 seconds. Stir in lemon juice, parsley, and red pepper flakes (if using).
  6. Drizzle the lemon-garlic butter sauce over the cooked chicken breasts and serve immediately.