Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and pepper
  • 2 large eggs, beaten
  • 1/4 cup (60ml) milk
  • 1 cup (90g) grated Parmesan cheese, finely grated
  • 1/2 cup (60g) breadcrumbs, plain, dried
  • 1 tablespoon dried Italian herb blend
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil

Instructions:

  1. If the chicken breasts are very thick, pound them gently with a meat mallet to an even 1/2-inch thickness.
  2. In separate shallow dishes, place seasoned flour, beaten eggs mixed with milk, and Parmesan herb crust mixture.
  3. Dredge each chicken breast in the seasoned flour, then dip in the egg mixture, and finally coat thoroughly with the Parmesan herb crust. Press gently to adhere.
  4. Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
  5. Remove the chicken from the skillet and let it rest for a few minutes before serving.