Ingredients
– 2 boneless, skinless chicken breasts
– 1 cup grated Parmesan cheese
– 1 cup breadcrumbs (Panko works well)
– 2 cloves garlic, minced
– 1/2 cup flour
– 2 eggs, beaten
– 1 teaspoon Italian seasoning
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 1 cup heavy cream
– Chopped parsley, for garnish
Equipment Needed
– Shallow bowls for dredging
– A large skillet
– Baking sheet
– Meat mallet or rolling pin
– Whisk for mixing
– Tongs or spatula for flipping chicken
Step-by-Step Instructions
To start, I recommend preheating your oven to 400°F (200°C) so it’s ready for the chicken later on. First, take the chicken breasts and pound them to an even thickness—this ensures they cook uniformly and stay juicy. I usually place them between two pieces of plastic wrap and gently pound them with a meat mallet. Next, season both sides of the chicken with salt and pepper. Now it’s time to set up your dredging station: in one shallow bowl, mix the flour with a pinch of salt and pepper; in the second bowl, beat the eggs; and in the third bowl, combine the Parmesan cheese, breadcrumbs, minced garlic, and Italian seasoning. This beautiful trio of stations makes for easy coating. (See the next page below to continue steps…)