Servings 4 servings
Ingredients
- 2/3 cup Italian-style Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 Tablespoons Dijon mustard
- 4 (6- to 8-oz.) chicken breasts
- Avocado or vegetable oil, for cooking
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
- In a medium shallow bowl, stir together the breadcrumbs and Parmesan cheese. In a second shallow bowl, whisk together the flour with 1/4 teaspoon black pepper. In a third shallow bowl, whisk together the eggs and Dijon mustard.
- Dredge the chicken breasts in the flour then dip them in the egg wash and then into the breadcrumb mixture, pressing it onto all sides.
- Coat the bottom of a large skillet set over medium heat with a liberal amount of oil. In batches, sear the chicken breasts on both sides until golden brown then transfer them onto prepared baking sheet, spacing them at least 2 inches apart. (See Kelly’s Note.)
- Bake the chicken until it is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the oven and serve.
Notes
- Depending on the thickness of your chicken breasts, they may cook all the way through on the stove and not require additional cooking time in the oven.
- If your chicken breasts are a little uneven in thickness, I’d suggest giving them a quick pound before dredging. This way, they’ll cook up evenly—no more dry edges or undercooked centers!
- Feel free to customize the breadcrumb mixture with additional seasonings or spices. A pinch of crushed red pepper flakes adds a nice kick if you like a little heat.
- ★ Did you make this recipe? Don't forget to give it a star rating below!