Classic Parmesan Crusted Chicken

1.Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with olive oil.

2.Pat the chicken breasts dry with paper towels. If the breasts are thick, pound them to an even thickness of about 1/2 inch using a meat mallet.

3.Set up three shallow bowls: In the first, place the flour mixed with salt and pepper. In the second, whisk together eggs and milk. In the third, combine the Parmesan cheese, panko breadcrumbs, garlic powder, and Italian herbs.

4.Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press into the Parmesan-panko mixture, ensuring both sides are evenly coated. Press gently to adhere the crust.

5.Arrange the coated chicken breasts on the prepared baking sheet. Drizzle or brush the tops lightly with olive oil for extra crispiness.

6.Bake for 22-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). For extra color, broil for 1-2 minutes at the end, watching closely to avoid burning.

7.Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.