Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces each)
  • 1 cup (100g) grated Parmesan cheese
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (e.g., oregano, basil)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • Fresh parsley, chopped (optional)
  • Lemon wedges

Instructions:

  1. Pat chicken breasts dry and season with salt and pepper. If thick, tenderize down to even thickness.
  2. In one shallow bowl, place flour seasoned with garlic powder and Italian herbs. In the second bowl, beat eggs. In a third bowl, place grated Parmesan cheese.
  3. Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, allowing excess to drip off. Coat with Parmesan cheese, pressing lightly to adhere.
  4. Heat olive oil and butter in a skillet over medium-high heat. Once hot, add chicken breasts, cooking for 4-5 minutes per side until golden brown.
  5. Transfer skillet to preheated oven (400°F/200°C) and bake for an additional 10 minutes or until the internal temperature reaches 165°F (74°C).
  6. Garnish with fresh parsley and lemon wedges. Serve immediately.