Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 3 tablespoons olive oil (plus extra for drizzling)
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper. If chicken breasts are very thick, lightly pound them to a uniform 1/2-inch thickness for even cooking.
- Step 2: Set up the breading stations. In a shallow bowl, whisk the eggs. In a second shallow bowl, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and kosher salt, mixing thoroughly.
- Step 3: Dredge the chicken. Dip each chicken breast first into the egg wash, ensuring it is fully coated and allowing any excess to drip off. Immediately transfer the chicken to the Panko mixture, pressing firmly on both sides until the entire piece is coated with the breading.
- Step 4: Bake the chicken. Place the coated chicken breasts onto the prepared baking sheet, ensuring they do not touch. Drizzle a small amount of olive oil (about 1/2 teaspoon) over the top of each piece. Bake for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
- Step 5: Achieve maximum crispness. For a golden, extra-crispy crust, switch the oven to the broiler setting for the final 1-2 minutes, watching closely to prevent burning. Remove the chicken from the oven and let it rest for 5 minutes before serving.
Notes
- For the crispiest coating possible, firmly press the Panko mixture onto the chicken and do not skip the final drizzle of olive oil, as the fat promotes toasting and crispness.
- To restore maximum crispness, reheat the chicken in a toaster oven or standard oven at 350°F (175°C) for 10-12 minutes until heated through, avoiding the microwave which softens the crust.
- Store leftover cooled chicken in an airtight container in the refrigerator for up to 3 days, separating pieces with parchment paper if stacking to preserve the crust.
- Serve this flavorful chicken over a bed of lemon-dressed arugula or alongside garlic butter noodles to balance the rich, crispy parmesan coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 prepared chicken breast cutlet (approx. 4 oz/115g)
- Calories: 330
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Protein: 2g