Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 6 oz / 170g each), pounded to ½-inch thickness
  • 1 large egg, lightly beaten
  • 1 tablespoon milk (15ml)
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (100g)
  • 4 cloves garlic, minced (Approximately 1 tablespoon)
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons chopped fresh parsley (10g)
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon garlic powder (1g)
  • ¼ teaspoon red pepper flakes (optional, for a touch of heat) (0.5g)
  • 3 tablespoons olive oil (45ml)

Instructions:

  1. Pound chicken breasts to even thickness. Season with salt and pepper.
  2. In a shallow dish, whisk together the egg and milk.
  3. In a separate shallow dish, combine panko breadcrumbs, minced garlic, Parmesan cheese, parsley, oregano, garlic powder, and red pepper flakes (if using). Mix well.
  4. Dip each chicken breast into the egg wash, allowing excess to drip off. Then, dredge in the garlic breadcrumb mixture, pressing firmly to adhere.
  5. Heat olive oil in a large skillet over medium heat. Add breaded chicken breasts to the skillet, being careful not to overcrowd. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  6. Remove chicken from skillet and place on a wire rack (this helps maintain crispiness). Let rest for a few minutes before serving.