Instructions
Step 1: Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
Step 2: Set up three shallow bowls—one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, and paprika.
Step 3: Dredge each chicken breast in flour, then dip into the egg, and coat with the breadcrumb mixture. Press to adhere well.
Step 4: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through.
Step 5: Transfer to a paper towel-lined plate to drain excess oil.
Step 6: Slice and garnish with chopped fresh parsley. Serve hot with your favorite sides.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Freezing is possible—wrap individually and freeze for up to 2 months.
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