# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 5 oz each)
→ Breading
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (about 3.5 oz)
05 - 1 cup panko breadcrumbs
06 - 1/2 cup all-purpose flour
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ For Frying
11 - 1/3 cup olive oil or vegetable oil
→ To Serve
12 - Lemon wedges
13 - Fresh chopped parsley (optional)
# Directions:
01 - Place chicken breasts between plastic wrap sheets. Pound with meat mallet or rolling pin to 1/2 inch thickness.
02 - Sprinkle both sides of each chicken breast with salt and pepper.
03 - Set up three shallow bowls: first with flour, second with whisked eggs and milk, third with panko, Parmesan, garlic powder, and oregano mixed together.
04 - Dredge each chicken breast in flour, shake off excess. Dip in egg mixture, then press firmly into breadcrumb mixture to coat evenly.
05 - Pour olive oil into large skillet. Heat over medium-high until shimmering.
06 - Cook chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
07 - Transfer to paper towel-lined plate to drain. Garnish with fresh parsley and serve with lemon wedges.
