The Scoop
Golden, crispy, and packed with nutty Parmesan flavor, this chicken proves that a few pantry staples can turn an ordinary dinner into something worth celebrating.
A savory herb-and-Parmesan crust locks in juicy chicken while lemon adds the bright finish that keeps every bite feeling fresh rather than heavy.
It’s simple enough for a weeknight but impressive enough to make the table feel a little more special!
Ingredients
For the breading:
- 1/2 cup all-purpose flour
- 2 eggs
- 2/3 cup seasoned Italian bread crumbs
- 1/3 cup Parmigiano-Reggiano cheese, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh herbs, such as thyme, parsley, chives, or rosemary, finely chopped
For the chicken:
- 3-4 chicken breasts, boneless, skinless, and pounded to 1/4-inch thickness
- salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup olive oil
- lemon wedges, optional, for serving
Directions
- Set up three shallow bowls in an assembly line.
- In the first bowl, add the flour.
- In the second bowl, add the eggs and beat them.
- In the third bowl, mix the bread crumbs, Parmigiano-Reggiano cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and chopped fresh herbs.
- Season the chicken breasts with salt and pepper to taste.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the flour-coated chicken into the egg mixture, turning it evenly to coat and letting any excess drip off.
- Dredge the chicken in the bread crumb mixture, turning a few times to coat well.
- Set the breaded chicken on a plate.
- Heat the oil in a large sauté pan over medium heat.
- When the oil is hot and shimmering, add the chicken breasts to the pan and cook until the first side is golden brown, about 2-3 minutes. Flip and continue cooking until the chicken is cooked through at 165 degrees F, about 2-3 minutes.
- Serve immediately with lemon wedges.
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