Description
A weeknight hero delivering a crunchy exterior and juicy meat inside, ready in about 25–35 minutes. An easy way to elevate dinner any night of the week.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 clove fresh garlic (finely minced)
- 1 cup seasoned bread crumbs (dry)
- ⅔ cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
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Instructions
- 1. Trim any excess fat from the chicken breasts and pound to an even thickness of about ½ inch.
- 2. Season both sides with salt and black pepper.
- 3. Set up a dredging station with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, and dried herbs.
- 4. Dredge each chicken breast in flour, then dip in egg wash, and coat with the breadcrumb-Parmesan mixture.
- 5. Heat olive oil in a large skillet over medium heat.
- 6. Pan-fry the chicken for 4–5 minutes on each side until golden and cooked through to an internal temperature of 165°F (74°C).
- 7. Remove from skillet and let rest for 2–3 minutes before slicing.
- 8. Serve immediately with optional garnishes like parsley or lemon.