Ingredients:

4 boneless, skinless chicken breasts
1 cup Italian-style breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1/4 cup milk
1/4 cup olive oil (for frying)
Fresh parsley, chopped (for garnish)

Directions:

Prepare the Breading:
In a shallow dish, combine the Italian breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, paprika, salt, and black pepper. Mix well to combine the dry ingredients.

Prepare the Egg Wash:
In another bowl, whisk together the eggs and milk until well combined. This will help the breadcrumb mixture stick to the chicken.

Coat the Chicken:
Dip each chicken breast into the egg wash, allowing any excess to drip off. Then, dredge the chicken in the breadcrumb mixture, pressing lightly to ensure an even coating on both sides.

Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the coated chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Serve:
Transfer the cooked Parmesan chicken to a serving platter. Garnish with fresh parsley for a pop of color and flavor. Serve hot, and enjoy this delicious dish!

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 4 servings