Ingredients
Equipment
Method
Preparation
- Pound chicken breasts to a uniform 0.75-inch (2cm) thickness and pat completely dry with paper towels.
- Organize three bowls: flour in the first, beaten eggs in the second, and a mix of Panko, Parmesan, parsley, pepper, and melted butter in the third.
Breading & Baking
- Coat chicken in flour, dip in egg wash, then press firmly into the Panko-Parmesan mixture until a thick crust forms.
- Place on a wire rack over a baking sheet. Bake at 400°F (205°C) for 18-22 minutes until the crust is deep amber and internal temperature hits 165°F (74°C).
Nutrition
Notes
For the best result, use a wire rack to prevent a soggy bottom.
Always rest the chicken for 5 minutes before slicing to keep it juicy.
Always rest the chicken for 5 minutes before slicing to keep it juicy.
