Ingredients
- Chicken breasts, boneless, skinless: 2 large (about 8 oz each)
- All-purpose flour: 1/2 cup
- Italian seasoned breadcrumbs: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Eggs: 2 large
- Milk: 2 tablespoons
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
- Step 2: In a shallow dish, combine the flour. In another shallow dish, whisk together the eggs and milk. In a third shallow dish, combine the breadcrumbs and Parmesan cheese.
- Step 3: Dip each chicken breast in the flour, shaking off excess. Then dip in the egg mixture, allowing excess to drip off. Finally, dredge in the breadcrumb mixture, pressing to adhere.
- Step 4: Heat the butter and olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 3-4 minutes per side, or until golden brown.
- Step 5: Transfer the chicken breasts to the prepared baking sheet and bake in the preheated oven for 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days to maintain its crispy coating.
- For best results, reheat the chicken in the oven at 350°F (175°C) for about 10 minutes or until warmed through, to help retain crispiness.
- Serve this Parmesan Chicken with a side of creamy garlic mashed potatoes and steamed broccoli for a complete and satisfying meal.
- Chef's tip: Pounding the chicken breasts to an even thickness ensures they cook quickly and evenly in both the skillet and the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American