Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 large egg
  • 1 tablespoon (15ml) milk
  • 1/2 teaspoon (2.5ml) Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30ml) olive oil
  • 1 cup (100g) finely grated Parmesan cheese
  • 1 cup (50g) Panko breadcrumbs
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1 tablespoon (15ml) finely chopped fresh thyme
  • 1 teaspoon (5ml) lemon zest
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) paprika
  • Pinch of red pepper flakes (optional, for a touch of heat)

Instructions:

  1. If chicken breasts are very thick, pound them to an even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels.
  2. In a shallow dish, whisk together the egg, milk, Dijon mustard, salt, and pepper.
  3. In a separate shallow dish, combine the Parmesan cheese, Panko breadcrumbs, parsley, thyme, lemon zest, garlic powder, paprika, and red pepper flakes (if using).
  4. Dredge each chicken breast in the egg mixture, ensuring it is fully coated. Then, dredge in the Parmesan-panko mixture, pressing gently to adhere.
  5. Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts to the skillet, being careful not to overcrowd the pan.
  6. Cook for 5-7 minutes per side, or until the chicken is cooked through and the parmesan crust is golden brown and crispy. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for a few minutes before serving.