Ingredients

1 pound boneless skinless chicken breasts (cut into cutlets and pounded 1/2 inch thick, 453.6 grams)

Salt and pepper

1/2 cup all purpose flour (120 grams)

3 large eggs

1 tablespoon milk

1 cup panko breadcrumbs (112 grams)

1/2 cup Parmesan cheese (25 grams)

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1 teaspoon garlic powder

1/4 cup vegetable oil (198 grams or 236.5 ml)

Instructions

Step 1: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

Step 2: Slice the chicken breasts in half, butterfly style. Pound any thick parts to 1/2 inch thickness by placing chicken between plastic wrap and using a rolling pin or meat mallet. Pat dry and season both sides lightly with salt and pepper.

Step 3: Place the flour on a plate. In a shallow dish, whisk together the eggs and milk. In another shallow dish, combine panko breadcrumbs, Parmesan cheese, dried basil, garlic powder, and dried oregano.

Step 4: Dredge each chicken breast first in the flour, then dip into the egg mixture, and finally coat with the seasoned panko mixture. Place coated chicken on the wire rack. Repeat for all pieces. Let the chicken rest while heating the oil.

Step 5: Heat vegetable oil in a heavy-bottomed large skillet over medium heat until it reaches 350°F (use an instant-read thermometer for accuracy).

Step 6: Fry 2 chicken breasts at a time for about 3 minutes on each side, or until the internal temperature reaches 165°F. Transfer cooked chicken to the prepared wire rack. Tent loosely with foil to keep warm while frying the remaining pieces.

Step 7: Serve hot and enjoy your crispy Parmesan crusted chicken!

Tips & Variations

For extra flavor, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture.

Use fresh Parmesan cheese for a richer taste and better crust texture.

Instead of vegetable oil, you can use olive oil for a slightly different flavor, but watch the temperature carefully as it smokes at lower heat.

Serve with a squeeze of fresh lemon juice or alongside a simple salad or steamed vegetables.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Just adjust the cooking time slightly as thighs may take a bit longer to reach the safe internal temperature.

What if I don’t have panko breadcrumbs?

You can use regular breadcrumbs, though panko gives a lighter, crispier texture. For a gluten-free option, try crushed gluten-free crackers or almond meal.