Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style bread crumbs
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of bread crumbs, grated Parmesan, garlic powder, salt, and pepper.
- Pat the chicken breasts dry. Dip each piece into the flour, shaking off excess. Then immerse into the egg mixture, followed by dredging in the Parmesan and bread crumb mixture, ensuring an even coating.
- Heat a large skillet with 2 tablespoons of olive oil over medium-high heat. Once hot, add the coated chicken breasts and sear for 3–4 minutes on each side until golden brown.
- Transfer the skillet or place the chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes or in an air fryer for extra crunch.
- For added flavor, sprinkle with fresh parsley or extra Parmesan cheese before serving. Serve with steamed vegetables, salad, or your favorite pasta or rice dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking, Pan-frying
- Cuisine: Italian-American
- Diet: Low Carb, Nut-Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg