Skip to the content
- 6 boneless chicken breasts, pounded thin
- ½ cup bread crumbs
- ¼ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp oregano
- 2 eggs
Directions
- Beat eggs in a bowl. Set aside.
- In a plastic storage baggie, mix bread crumbs, ¼ cup Parmesan cheese, garlic powder, and oregano.
- One at a time, dip chicken breast in egg and then place in baggie containing breading mixture. Shake baggie to coat chicken.
- In a large skillet, melt 3 tbsp butter over medium heat. Pan-fry chicken until no longer pink in the center and crust is golden brown, about 4 minutes on each side.
- If needed, place browned crusted chicken in skillet and cover until done.