1 teaspoon dried Italian herbs (oregano, basil, thyme)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried Italian herbs, salt, and black pepper. Mix well.
In another shallow dish, whisk together the eggs and milk until fully combined.
Place the flour in a separate shallow dish.
Take each chicken breast and coat it in flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the Parmesan breadcrumb mixture, pressing gently to ensure it adheres well.
Heat the olive oil in a large oven-safe skillet over medium heat. Once hot, add the coated chicken breasts and cook for about 3-4 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh parsley before serving.
Notes
For extra flavor, marinate the chicken in Italian dressing for 30 minutes before coating it.
Substitute the breadcrumbs with crushed cornflakes or panko for a different texture.