• 1 pound boneless, skinless, chicken breast

• 3 large eggs

• 1 cup all-purpose flour

• 2 teaspoons of salt, plus extra for seasoning

• 1/2 teaspoon black pepper, plus extra for seasoning

• 1 ½ cups breadcrumbs

• ½ cup parmesan cheese, grated  

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon oregano

• 2 tablespoons butter

• 2 tablespoons olive oil

  *Salad*

• Arugula

• Shaved parmesan

• Cherry tomatoes (optional)

• Lemon, cut in wedges

• Balsamic vinegar for serving

  
  

  
  

  
  

  
  

  
  
  
  

  
  
  

  
  
  

1. Prepare chicken by patting it dry with a paper towel. Next, carefully slice each chicken breast in half horizontally and place the halves in between two pieces of plastic wrap or parchment paper. Use a rolling pin or the smooth side of a wide knife to pound the chicken down until it is very thin.

2. Prepare 3 separate wide bowls. In the first bowl, combine the four, 1 teaspoon of salt, and a ¼ teaspoon of black pepper. In the second bowl, whisk together the three eggs. In the 3rd bowl, combine the breadcrumbs, 1 teaspoon of salt, ¼ teaspoon of black pepper, ½ cup parmesan cheese, garlic powder, onion powder, and oregano.

3. Salt and pepper on both sides of the chicken then dredge them one at a time in each of the 3 bowls. First, completely cover the chicken with a very light coating of flour. Next, quickly dunk the chicken into the beaten egg then cover the chicken with a thick layer of seasoned breadcrumbs. Place the chicken breasts on a prepared baking sheet.

4. Heat a sauté pan with 1 tablespoon olive oil and 1 tablespoon butter at medium-high heat. Pan sear the breaded chicken for 3-4 minutes on each side then transfer to a clean plate and season with salt. Repeat with the remaining chicken breasts using the rest of the olive oil and butter.

5.Serve with a fresh arugula salad and a lemon wedge.