Ingredients:

  • 680 g chicken breasts, pounded to even thickness
  • 5 g kosher salt
  • 2 g cracked black pepper
  • 2 g garlic powder
  • 1 g smoked paprika
  • 65 g all-purpose flour
  • 2 large eggs, beaten with 15 ml water
  • 150 g Panko breadcrumbs
  • 50 g finely grated Parmesan cheese
  • 28 g melted unsalted butter (mixed into Panko for color)
  • 1 lemon, cut into wedges
  • 28 g fresh parsley, chopped

Instructions:

  1. Even the Meat: Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the thickest part of the breast until the entire piece is a uniform thickness (about ¾ inch).
  2. Season: Pat the meat dry with paper towels. Sprinkle the salt, pepper, garlic powder, and paprika evenly on both sides.
  3. Set the Stage: Arrange three bowls in a row. Bowl 1: Flour. Bowl 2: Beaten eggs. Bowl 3: Panko mixed with Parmesan and melted butter.
  4. The Dip: Dredge each piece in flour (shake off excess), dip completely in the egg wash, and finally press firmly into the Panko mixture.
  5. The Lock: Use your palms to press the Panko into the meat to ensure a tight, secure bond.
  6. The Bake: Preheat oven to 425°F (218°C) and bake the chicken until golden brown and cooked through.