Crispy Parmesan Chicken;

A classic, easy recipe for juicy chicken with a crunchy, cheesy, golden-brown crust.
Core Ingredients:
Chicken: 4 boneless, skinless chicken breasts (or thighs), pounded to even thickness.

Breading Station:

Bowl 1: ½ cup all-purpose flour, salt, pepper.

Bowl 2: 2 large eggs, beaten.

Bowl 3: 1 cup Panko breadcrumbs, 1 cup finely grated Parmesan cheese, 1 tsp garlic powder, 1 tsp dried Italian herbs.

For Cooking: ⅓ cup olive oil or butter (or a mix).

Simplified Procedure:
--Prep: Pound chicken to ½-inch thickness. Set up three shallow bowls with the flour, beaten eggs, and the Parmesan-Panko mixture.
--Dredge: Dredge each piece of chicken in flour (shake off excess), then dip in egg, then press firmly into the Panko-Parmesan mixture to coat completely.
--Cook: Heat oil/butter in a large skillet over medium heat. Cook chicken for 4-5 minutes per side, until the crust is deep golden brown and the chicken is cooked through (internal temp of 165°F / 74°C).
--Drain & Serve: Transfer to a paper towel-lined plate or a wire rack to keep the bottom crispy. Serve immediately with lemon wedges, marinara sauce, or a side salad.

Key Tip:
Press the chicken firmly into the breadcrumb-cheese mixture and let it rest on a plate for 5 minutes before frying. This helps the coating adhere perfectly and prevents it from falling off in the pan.