Instructions

1. Preheat Oven: Set to 375°F (190°C) and line a baking sheet.
2. Prepare Breading Stations: Set up 3 bowls—flour in one, beaten eggs in another, and a mix of Parmesan, breadcrumbs, and seasonings in the third.
3. Bread the Chicken:
   • Pat chicken dry.
   • Coat in flour, shaking off excess.
   • Dip in eggs, then press into Parmesan mixture for even coating.
4. Pan-Fry: Heat olive oil in a skillet over medium heat. Cook chicken for 2–3 minutes per side until golden brown.
5. Bake: Transfer to the oven and bake for 15–20 minutes until chicken reaches 165°F (74°C).
6. Garnish & Serve: Rest for 5 minutes, then sprinkle with parsley. Serve hot!

Serving Suggestions

• Pair with mashed potatoes, buttered pasta, or steamed veggies.
• Serve over greens with lemon vinaigrette for a lighter option.

Pro Tips

• Extra Crunch: Toast breadcrumbs in a dry skillet before breading.
• Consistent Cooking: Pound chicken evenly for best results.
• Storage: Keep leftovers in the fridge for 3 days, reheating in the oven to maintain crispiness.