Italian Breaded Chicken Breast

A very versatile dish can be used in by itself as a main dish, or top with mozzarella cheese and Italian red sauce for chicken parmigiana or it is delicious cold the next day cut up over a salad or used in a chicken sandwich topped with lettuce and tomatoes on a fresh roll


  • 2 lbs Boneless chicken breast
  • 3 C Seasoned panko bread crumbs
  • 1 C Flour
  • 1 1/2 Tsp Garlic powder divided
  • 1/2 tsp Paprika
  • 1/4 C Parmesean cheese
  • 1 tsp Black pepper divided
  • 1 tsp Kosher salt divided
  • 4 Eggs whisked


  • Cut each piece of chicken in half you will end up with 8 halves
  • Place a piece of chicken on a cutting board and place a piece of saran wrap over then take a mallet and pound till chicken out very thin and set aside repeat with all pieces of chicken
  • Take 3 dishes and in one dish place the bread crumbs and mix in the 1/4 cup of parmesean cheese,1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp of black pepper mix together
  • In the second dish place the flour and add remaining salt and pepper ,garlic powder and the paprika mix well
  • In the third dish place the eggs in and whisk
  • Preheat oven to 250 degrees
  • Place a large baking sheet in the oven
  • Place a large skillet on the stove over medium heat and add about 2-3 Tbl oil ( you will need to add more oil as you go along for each batch of chicken that you cook)
  • Dredge a piece of chicken in the flour then the egg wash and next cover in the panko bread crumbs and place in heated skillet
  • Repeat process with each piece of chicken
  • Cook chicken till lightly golden bread about 3 minutes per side
  • Place each piece of chicken on the baking sheet in the preheated oven as you take them out of the pan repeat till finished
  • Bake chicken for an additional 20 minutes after all chicken is in the oven
  • Take chicken out of oven and place on platter
  • You will have the most moist chicken ever !


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Italian Breaded Chicken Breast