Italian Breaded Chicken Breasts
Transform dinner into a flavorful masterpiece with this Italian Breaded Chicken Breasts recipe, a perfect balance of crispy texture and savory taste. Juicy, tender chicken is pounded thin and coated in a delectable blend of Italian breadcrumbs, grated Parmesan cheese, and aromatic dried oregano. A quick dip in seasoned flour and a rich egg wash ensures every bite is irresistibly golden and crunchy. Pan-fried to perfection in just minutes, this dish is a weeknight hero that feels like a gourmet indulgence. Garnish with fresh parsley and serve with zesty lemon wedges for a bright, refreshing finish. Ideal for family dinners or small gatherings, this easy Italian chicken recipe is guaranteed to impress while staying simple to prepare.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Italian breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 0.25 cup Vegetable oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/2 inch thick.
In a shallow dish, mix the flour, garlic powder, salt, and black pepper.
In another shallow dish, whisk together the eggs and milk until well combined.
Combine the Italian breadcrumbs, Parmesan cheese, and dried oregano in a third shallow dish.
Dredge each chicken breast in the flour mixture, shaking off the excess.
Dip the chicken into the egg mixture, ensuring it's completely coated.
Press the chicken into the breadcrumb mixture, patting it down to ensure an even coating. Repeat with all chicken breasts.
Heat the vegetable oil in a large skillet over medium heat.
Cook the chicken breasts in the skillet for 4-5 minutes per side, or until golden brown and fully cooked with an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
Garnish with chopped parsley, if desired, and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
