Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko or Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 3 tbsp neutral oil
  • 1 tbsp unsalted butter

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thicker parts until the entire piece is an even 1/2 inch (1.25cm) thickness.
  2. Season both sides of the pounded chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Prepare the breading station by setting up three shallow bowls: fill the first with 1/2 cup all-purpose flour, whisk 2 large eggs in the second, and combine 1 cup breadcrumbs, 1/2 cup grated Parmesan, 1 tsp garlic powder, and 1 tsp dried oregano in the third.
  4. Dip each chicken breast into the flour, shaking off the excess.
  5. Submerge the floured chicken in the beaten eggs until fully coated.
  6. Press each piece firmly into the breadcrumb mixture using your palms to ensure the coating is tightly sealed to the meat.
  7. Heat 3 tbsp neutral oil and 1 tbsp unsalted butter in a skillet over medium-high heat until the butter foams and the oil shimmers.
  8. Carefully lay the chicken in the pan, cooking in batches if they don't fit in one layer. Fry for 3–5 minutes per side until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).